Shrimp Burrito Bowl Food
SHRIMP BURRITO
These make for a super quick and delicious meal. I often make this up for lunch and eat it in a bowl without the tortilla.
Provided by puppitypup
Categories Lunch/Snacks
Time 10m
Yield 1 large burrito, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter over medium heat in saucepan and saute onion until translucent.
- Stir in rice and continue to cook until heated through.
- Stir in spices, adjusting to your taste. (I like subtle flavors, so you might want to add extra.).
- Cut tails off shrimp and cut shrimp into pieces. Turn pan down to low, then add shrimp and cheese, stirring until cheese is melted.
- Assemble, making either 1 large or 2 small burritos. Add whatever extras you would like, such as avocado, tomatoes, shredded lettuce or cabbage, taco sauce, refried beans, sour cream -- or just leave it plain :).
Nutrition Facts : Calories 480.8, Fat 13.1, SaturatedFat 7, Cholesterol 70.5, Sodium 357.5, Carbohydrate 73.5, Fiber 2.2, Sugar 2.5, Protein 15.5
CHIPOTLE SHRIMP BURRITO BOWL
Make and share this Chipotle Shrimp Burrito Bowl recipe from Food.com.
Provided by gailanng
Categories Tex Mex
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Chipotle Shrimp:.
- Combine all of the chipotle marinade ingredients in a food processor. Puree until smooth.
- Place the shrimp and the marinade into a ziploc baggie. Marinate in the refrigerator until ready to grill, up to 4 hours.
- Avocado Crema:.
- Combine all of the ingredients in a food processor puree just until smooth. Refrigerate until ready to use.
- Cilantro-Lime Rice:.
- To the cooked rice add the lime juice and cilantro. Fold gently to combine; set aside.
- Chipotle Shrimp Bowl:.
- Heat a grill pan or skillet over medium heat. Once hot, add 1 tablespoon of olive oil; grill the veggies until crisp tender. Remove the peppers from the heat; set aside.
- Add additional 1 tablespoon of olive oil to the grill pan. Season shrimp with salt. Once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside. Remove from heat; set aside.
- Build your bowl with the cilantro-lime rice on the bottom. Top with corn, red onion, peppers and shrimp. Drizzle with avocado crema.
Nutrition Facts : Calories 504.5, Fat 23.5, SaturatedFat 3.2, Cholesterol 143.2, Sodium 881.9, Carbohydrate 55.8, Fiber 6.8, Sugar 12.6, Protein 21
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CHIPOTLE LIME SHRIMP BURRITO BOWLS (30 MINUTES!)
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Reviews 18Total Time 30 minsEstimated Reading Time 8 mins
- Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
- Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
- Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
- Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.
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- To Cook Fajita Veggies and Shrimp: Combine the shrimp, garlic, and spices. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes or until tender. Remove the shrimp from the pan and add the sliced bell peppers (add more oil if needed) and cook for 2-3 minutes or until tender.
- To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top each container with 1/4 of the shrimp, 1/4 of the bell peppers, a scoop of black beans, and a scope of corn. In a small bowl whisk the yogurt and salsa and divide into 4 small 2 oz sauce containers or pour into 4 small snack size ziplock bags.
- To serve: Heat bowls (do not heat sauce) in the microwave for 2 minutes or until thoroughly. Drizzle with cold sauce. Enjoy!
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4.4/5 (5)Total Time 30 minsCategory Main CourseCalories 577 per serving
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the cauliflower rice and garlic. Cook, stirring occasionally, for 6-8 minutes, or until tender. Stir in the lime juice & zest, black beans and season with salt and pepper. Set aside and wipe clean the pan with a paper towel
- In a medium bowl add the olive oil, juice and zest from 1 lime, vinegar, smoked paprika, salt and pepper. Mix well to combine. Add the shrimp and toss to evenly coat. Allow it to marinate for 15 minutes.
- Heat the same non-stick pan over medium-high heat. Add the marinated shrimp in a single layer. Cook 2-3 minutes per side, or until pink and opaque. Set aside.
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