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Shrimp Burrito Bowls Recipe

Shrimp Burrito Bowls combine seasoned shrimp, rice, black beans, corn, and avocado in one satisfying meal.
Ready in just 40 minutes and perfect for meal prep.
A healthy, protein-packed dinner with bold Mexican-inspired flavors.
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Prep Time 15 minutes
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

For the Shrimp

  • 2 lbs shrimp peeled and deveined
  • Juice of 1 lime
  • 2 tsp chili powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • Black pepper to taste

For the Simmered Black Beans

  • 1 can black beans with liquid
  • 2 cloves garlic minced
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 1 tsp avocado oil

For the Peppers

  • 2 red bell peppers deseeded and thinly sliced
  • 1 tbsp avocado oil

For Assembly

  • 6 cups cooked white rice
  • 2 cups fire-roasted corn
  • 1 avocado sliced
  • Fresh cilantro
  • Lime wedges

Instructions
 

  • In a large bowl, combine the shrimp, lime juice, chili powder, oregano, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss until the shrimp are evenly coated. Let marinate while preparing the remaining ingredients.
  • Heat 1 teaspoon avocado oil in a small saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
  • Add the black beans, including their liquid, along with cumin and smoked paprika. Stir well.
  • Cover and bring to a gentle simmer. Cook for 15–20 minutes, stirring occasionally, until slightly thickened.
  • Lightly mash some of the beans using a fork or potato masher to create a creamy texture. Keep warm.
  • Heat 1 tablespoon avocado oil in a large skillet over medium-high heat.
  • Add the sliced bell peppers and cook for 5–6 minutes, stirring occasionally, until softened and lightly charred. Remove from the skillet and set aside.
  • Reduce heat to medium. Add an additional teaspoon of avocado oil if needed.
  • Add the marinated shrimp and cook for about 2 minutes per side until pink, opaque, and fully cooked.
  • Assemble the Shrimp Burrito Bowls by dividing cooked rice among serving bowls.
  • Top with black beans, cooked shrimp, fire-roasted corn, and sautéed bell peppers.
  • Finish with sliced avocado, fresh cilantro, and lime wedges. Serve immediately.

Notes

  • Substitute white rice with brown rice, cauliflower rice, or quinoa.
  • Add shredded lettuce for extra crunch.
  • A dollop of Greek yogurt can be used instead of sour cream.
  • Fresh pico de gallo makes an excellent topping.
  • These bowls are excellent for weekly meal prep and packed lunches.