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Chili-Lime Shrimp Burrito Bowls

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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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 Mar 6, 2018
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Turn this shrimp bowl into a shrimp burrito by simply wrapping everything in a gluten-free tortilla.
  • tip 3
    Shrimp companies define small, medium and large shrimp differently. For this recipe, look for packages that are around 41 to 50 shrimp per pound.
  • tip 4
    This recipe can easily be doubled and served as a burrito bar to a larger group.

Nutrition

390 Calories, 10g Total Fat, 25g Protein, 52g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
90
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.

More About This Recipe

  • 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.
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