Spicy Shrimp Burrito Bowls
Spicy Shrimp Burrito Bowls recipe with cilantro lime rice and a corn black bean salsa. They are so good and make the perfect weeknight meal!
Serves: 4
  • Spicy Shrimp:
  • 2½ teaspoons chili powder
  • 2½ teaspoons cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1½ pounds raw shrimp, deveined & shelled
  • Corn Salsa:
  • 2 cups corn, (thawed if frozen)
  • ½ red onion, diced
  • 1 can black beans, drained and rinsed
  • 1 cup diced tomatoes (I used cherry)
  • 1 lime juiced
  • ½ teaspoon garlic powder
  • Cilantro Rice:
  • 4 cups, cooked rice
  • 2 limes, juiced
  • ⅓ cup chopped cilantro
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • Optional Toppings:
  • fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce
  1. Cilantro Rice:
  2. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
  3. Corn Salsa:
  4. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
  5. Spicy Shrimp:
  6. Mix the spices together in a small bowl and set aside.
  7. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
  8. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.
If you do not want the shrimp too spicy try adding only half of the seasoning mix to the shrimp when cooking.

I start by starting to cook my rice and as my rice is cooking I make the Salsa and cook the Shrimp. That way everything is ready at the same time.
Recipe by Two Sisters Kitchens at https://twosisterskitchens.com/spicy-shrimp-burrito-bowls/