High Protein Shrimp Burrito Bowl
Skip the long line at Chipotle, and serve up a healthy seafood burrito bowl in the comfort of your own home. With layer upon layer of cilantro-lime black beans and rice, sautéed veggies and juicy shrimp, these bowls are a breeze to put together! Sub in your favorite protein (chicken, beef, tofu) — whatever floats your boat. An added perk? You won’t be charged extra for that avocado on top.
Ingredients
Tap on the size you’re planning on making to get the right volume of the ingredients you’ll need.
Extra Small
For the cilantro black beans & rice
- 3/4 cup uncooked long-grain brown rice
- 15 oz can black beans, rinsed and drained
- 1/4 tsp grated lime zest
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
For the Burrito Bowl
- 1 tsp canola oil
- 1 onion, sliced
- 2 bell peppers (any color), sliced
- 2 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 lb shrimp, peeled and deveined
- 2 cups chopped romaine lettuce
- 1 tomato, seeded and chopped
- 1 avocado, diced
Small
For the cilantro black beans & rice
- 3/4 cup uncooked long-grain brown rice
- 15 oz can black beans, rinsed and drained
- 1/4 tsp grated lime zest
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
For the Burrito Bowl
- 1 tsp canola oil
- 1 onion, sliced
- 2 bell peppers (any color), sliced
- 2 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 lb shrimp, peeled and deveined
- 2 cups chopped romaine lettuce
- 1 tomato, seeded and chopped
- 1 avocado, diced
Medium
For the cilantro black beans & rice
- 1 cup uncooked long-grain brown rice
- 4 cups of canned black beans (1 1/3 cans), rinsed and drained
- 1/3 tsp grated lime zest
- 5 tsp lime juice
- 1/3 cup chopped fresh cilantro
For the Burrito Bowl
- 1 1/3 tsp canola oil
- 1 1/3 onion, sliced
- 3 bell peppers (any color), sliced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1/3 tsp salt
- 1 1/3 lb shrimp, peeled and deveined
- 3 cups chopped romaine lettuce
- 2 tomato, seeded and chopped
- 1 1/2 avocados, diced
Large
For the cilantro black beans & rice
- 1 cup uncooked long-grain brown rice
- 4 cups of canned black beans (1 1/3 cans), rinsed and drained
- 1/3 tsp grated lime zest
- 5 tsp lime juice
- 1/3 cup chopped fresh cilantro
For the Burrito Bowl
- 1 1/3 tsp canola oil
- 1 1/3 onion, sliced
- 3 bell peppers (any color), sliced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1/3 tsp salt
- 1 1/3 lb shrimp, peeled and deveined
- 3 cups chopped romaine lettuce
- 2 tomato, seeded and chopped
- 1 1/2 avocados, diced
Extra Large
For the cilantro black beans & rice
- 1 1/2 cup uncooked long-grain brown rice
- 2 x 15 oz can black beans, rinsed and drained
- 1/2 tsp grated lime zest
- 2 tbsp lime juice
- 1/2 cup chopped fresh cilantro
For the Burrito Bowl
- 2 tsp canola oil
- 2 onion, sliced
- 4 bell peppers (any color), sliced
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1/2 tsp salt
- 2 lb shrimp, peeled and deveined
- 4 cups chopped romaine lettuce
- 2 tomato, seeded and chopped
- 2 avocados, diced
Directions
Prepare cilantro black beans and rice:
Combine rice and water in a medium saucepan.
Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 35–40 minutes, or until tender.
Stir in black beans; cook 2–3 minutes until heated through.
Stir in lime zest, lime juice and cilantro.
Set aside and keep warm.
Cook the rest of the ingredients while the rice cooks:
Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.
Add onion, bell peppers, garlic, cumin and salt.
Cook 3 minutes, covered and stirring occasionally, until vegetables are tender.
Stir in shrimp; cook 2–3 minutes, stirring often until shrimp is cooked through (no longer translucent).
To serve or portion out into meal containers:
Place 1 cup rice and bean mixture in each of 4 bowls.
Top each with 1 1/4 cups shrimp and vegetable mixture.
Top each serving evenly with romaine, tomato and avocado.