Description
These colorful shrimp burrito bowls with cilantro lime rice come together in under 30 minutes. A great choice for a weeknight seafood dinner. Mix and match your toppings from the list of suggestions, or add your own!
Ingredients
Suggested items:
- Cilantro-lime rice
- Quick-pickled red onions
- Pico de gallo
- Sautéed shrimp
- Canned beans (black beans and pinto beans both work well, but use your favorite)
- Guacamole
- Shredded lettuce or cabbage
- Lime wedges, to squeeze over top
- Fresh cilantro
Instructions
If you're building these bowls from scratch, here's my suggested order or preparation:
- Start by making the cilantro lime rice.
- While the rice is cooking, quick-pickle the red onions and set aside, stirring occasionally.
- Prep the pico de gallo and set aside.
- Sauté the shrimp.
- If using beans, heat them in the microwave or in a saucepan on the stovetop.
- Make the guacamole.
Assembly:
- Place 1/4 of the rice into each of 4 bowls. Top with 1/4 of the shrimp, and as much of each of the toppings as you like. Squeeze a lime wedge over the top of everything, if desired, and enjoy!
Notes
Individual recipes are linked within the directions above, but feel free to mix and match, using ingredients and leftovers that you have on hand!
The rice, pico de gallo, guacamole, and quick-pickled red onions can all be made in advance. Just store them in the refrigerator until you're ready to assemble your bowls. I recommend adding a splash of cold water to the rice before reheating in the microwave.
You can make the shrimp a day or 2 in advance, but they should be reheated very carefully. I recommend using half power on your microwave so they don't overcook.
