Chili-Lime Shrimp Burrito Bowls

Prep 25 min
Total 25 min
Servings 4

You can make your favorite Mexican restaurant-style burrito bowls at home in just 25 minutes. Bonus: they're gluten free!

By Betty Crocker Kitchens

Updated March 6, 2018

Ingredients

Shrimp

3/4

lb uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
1

tablespoon lime juice
1

tablespoon chili powder
1

teaspoon vegetable oil

Vegetables

1

teaspoon vegetable oil
1

large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
1

large onion, coarsely chopped (about 1 1/2 cups)
1/8

teaspoon salt
1/8

teaspoon pepper

Rice & Beans

1

bag (10 oz) frozen brown rice
1

can (15 oz) black beans, drained, rinsed
1/4

cup chopped cilantro
1

tablespoon lime juice
1/4

teaspoon salt

Toppings

1/2

avocado, chopped (about 1/2 cup)
1/2

cup chopped tomato
4

tablespoons light sour cream
Additional lime wedges, if desired

Steps

1

In medium bowl, mix all Shrimp ingredients except oil; set aside.
2

In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
3

Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
4

Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
5

Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Turn this shrimp bowl into a shrimp burrito by simply wrapping everything in a gluten-free tortilla.
Shrimp companies define small, medium and large shrimp differently. For this recipe, look for packages that are around 41 to 50 shrimp per pound.
This recipe can easily be doubled and served as a burrito bar to a larger group.

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 135mg; 46%
Sodium: 870mg; 36%
Potassium: 800mg; 23%
Total Carbohydrate: 52g; 17%
Dietary Fiber 13g 54% Sugars 5g
Protein: 25g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 45%; 45%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Take-out food meets home cooking in this tasty burrito bowl recipe from Betty! Every component of this dish from the shrimp to the rice is packed with chili-lime flavor. It’s full of veggies too, so you can feel good about eating it. Make it for dinner when you only have 25 minutes to spare or prepare a burrito bar for a party. You can let your guests pick and choose their favorite ingredients and toppings for a meal that everyone will love. And for more fiesta-friendly ideas, explore Betty’s best burrito recipes.