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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, and the bonus is that they are gluten free! MORE + LESS -

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

Hide Images
  • 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.

Expert Tips

  • 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 Information

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.

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