Shrimp Burrito Bowls

Source

Prep Time	Cook Time	Total Time	Servings
	30 minutes		4

Ingredients

Shrimp

• 1½ lbs large shrimp, peeled and deveined
  
• 1 tbsp olive oil
  
• 1 tsp chili powder
  
• ½ tsp cumin
  
• ½ tsp smoked paprika
  
• ¼ tsp cayenne pepper (optional)
  
• ¼ tsp garlic powder
  
• Salt & pepper, to taste
  
• Juice of ½ lime

Veggies

• 1 red bell pepper, sliced
  
• 1 yellow bell pepper, sliced
  
• 1 green bell pepper, sliced
  
• ½ red onion, sliced
  
• 1 tsp olive oil
  
• Salt & pepper, to taste

Bowls

• 2 cups cooked brown rice (or white rice)
  
• 1½ cups black beans, drained & rinsed
  
• 1 cup corn (fresh, canned, or roasted)
  
• Fresh cilantro, chopped, for garnish
  
• Lime wedges, for serving

Chipotle-Lime Sauce

• ½ cup plain Greek yogurt
  
• 1 tbsp light mayonnaise
  
• 1 tsp chipotle chili powder
  • or 1 minced chipotle pepper in adobo
    
• Juice of ½ lime
  
• Salt, to taste

Instructions

1. Cook the Rice: Prepare rice according to package directions. Set aside to cool.

2. Cook the Shrimp:
   Toss shrimp with olive oil, chili powder, cumin, smoked paprika, cayenne, garlic powder, salt, pepper, and lime juice.
   Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and opaque. Remove from pan.

3. Sauté the Veggies:
   In the same skillet, heat olive oil. Add bell peppers and red onion.
   Cook 5–7 minutes until softened and slightly charred. Season with salt and pepper.

4. Make the Chipotle-Lime Sauce:
   Whisk together Greek yogurt, mayonnaise, chipotle powder (or minced pepper), lime juice, and salt. Adjust seasoning as needed.

5. Assemble the Bowls:
   Divide cooked rice among 4 meal prep containers.
   Top each with shrimp, sautéed peppers, black beans, and corn.
   Drizzle with chipotle-lime sauce or store it on the side.
   Garnish with cilantro and serve with lime wedges.

Notes

• Great served warm or cold.
  
• Add avocado for extra healthy fats.
  
• Swap shrimp for chicken or tofu if desired.