One Pot Shrimp Burrito Bowls Food
CHIPOTLE & LIME PRAWN BURRITO BOWLS
Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 18
Steps:
- Mix the red onion with the vinegar, sugar and a pinch of salt. Cover and leave to pickle for at least 1 hr or overnight. To prepare the prawns, mix the chipotle paste, honey, lime zest and juice and oil together, then toss in the prawns until they're coated in the mixture.
- Put the leftover rice in a large bowl and mix with the lime zest and juice, most of the spring onions and the kidney beans. Season lightly. Spoon the mixture into two shallow bowls.
- Top the rice with the pickled red onions, spiced prawns, sweetcorn, sliced avocado, the remaining spring onions and tomatoes. Spoon the crème fraîche on top, then serve with the coriander and a sprinkling of chilli flakes, if you want it spicy. Serve the extra lime wedges on the side for squeezing over, if you like.
Nutrition Facts : Calories 564 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
ONE POT SHRIMP BURRITO BOWLS RECIPE
Provided by á-1025
Number Of Ingredients 20
Steps:
- In a small bowl, combine spices, salt and pepper and set aside. In a large saute pan, heat one tablespoon of olive oil over high heat. Add shrimp to pan and season with half of seasoning blend. Cook over high heat 4-5 minutes, just until shrimp are cooked through. Remove shrimp form pan, squeeze fresh lime juice from 1/2 a lime over shrimp and set aside to be added back to the pan later. Add 1 tablespoon of olive oil to pan, then add onions and cook over medium high heat until they start to soften. Add uncooked rice to pan and toast for about 2 minutes or just until some grains start to turn golden brown. Add garlic and cook for 1 more minute. Stir in black beans, canned tomatoes, corn, chicken broth, and remaining seasonings. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender. Return cooked shrimp to pot. Garnish with fresh tomatoes, cilantro, sour cream and guacamole, and additional fresh lime juice.
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