A delicious shrimp burrito bowl recipe that’s full of flavor, and filling, and served with cauliflower rice. Burrito bowls are easy to put together and much better made at home instead of takeout. Healthy, perfect for lunch or dinner, and great for meal prep.
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We love burritos, and burrito bowls are just perfect all the way around for lunch, dinner, or meal prepping. Tender and juicy shrimp bites served over cauliflower and black bean rice, fresh corn, avocado, and fresh tomatoes. Then the burrito bowl is topped with a citrus mustard Greek yogurt dressing. This shrimp bowl recipe is simple to put together, easy to make, and full of flavor. Perfect all year round, it will be one of your favorite shrimp recipes to add to your weekly dinner menu. If you prefer chicken, check out our Chicken Burrito Bowl Recipe instead.
Why you will love this Recipe
- Simple and easy: Easy to make and a simple recipe to put together for a full and satisfying meal.
- Healthy: Can’t get any healthier, this burrito bowl is made with cauliflower rice to cut down on the carbs.
- Delicious: super flavorful meal, you will without a doubt love this shrimp burrito bowl recipe. So much better than takeout.
Ingredients you will need
- Raw shrimp: so your raw shrimp. You can get frozen raw shrimp if thats easier and thaw it.
- Olive oil: or avocado oil will also work
- Lime: or lemons
- Seasonings: Old Bay or Cajun seasoning,, smoked paprika, salt, and pepper
- Garlic cloves: fuse fresh garlic cloves for the best flavor.
- Honey: maple syrup or agave works too
- Greek yogurt: sour cream is also fine
- Dijon mustard: or honey mustard
- White wine vinegar
- Cauliflower rice: you may rice your own, buy them frozen, and also make this cilantro lime lime cauliflower rice.
- Black beans: or you may also use pinto beans
- Tomatoes: fresh chopped tomatoes, store-bought salsa, or pico de gallo.
- Avocado: not too hard and just ripe enough
- Corn: canned preferred or make your own off the cob
- Green onions: to garnish and for added flavor.
- Cilantro: optional if you do not like cilantro.
how to make shrimp burrito bowl
- Make the cauliflower bean rice: First, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the cauliflower rice and garlic. Cook, stirring occasionally, for 6-8 minutes, or until tender. Stir in the lime juice & zest, black beans, and season with salt and pepper. Set aside and wipe clean the pan with a paper towel.
- Season the shrimp: In a medium bowl add the olive oil, lime, old bay or cajun seasoning, garlic, honey, salt, and pepper. Mix well to combine. Add the shrimp and toss to evenly coat. Allow it to marinate for 15 minutes.
- Next, make the dressing: In a small bowl whisk all the dressing ingredients until well combined.
- Cook the shrimp: Heat the same non-stick pan over medium-high heat. Add the marinated shrimp to a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Set aside.
- Assemble the burrito bowl and serve: To assemble the bowls, divide the cauliflower rice and top with the shrimp, avocado slices, and corn. Garnish with green onions and fresh cilantro. Drizzle the sauce/dressing and serve with lemon wedges.
Recipe notes and tips
- You may use brown rice or quinoa instead of cauliflower rice, or even white rice like this cilantro lime rice.
- Instead of shrimp, you may use chicken, salmon, or ground beef/turkey.
- You can use dairy-free yogurt instead of Greek yogurt. Sour cream is also fine, but we wanted to use a healthier option.
- Use raw shrimp and not pre-cooked shrimp. Makes a huge difference.
- Old bay seasoning is preferred, but cajun or taco seasoning will also work. Learn how to make cajun seasoning and how to make taco seasoning.
- Can be served warm or cold. Pw
- Toppings for shrimp bowls: Shredded cheese, sour cream, salsa, sliced red onions, pico de gallo, shredded lettuce, sliced avocados, sliced jalapenos, and a sprinkle of chili powder.
frequently asked questions
Absolutely. It also all depends on what you are putting into your burrito bowl. Only use clean and nutritious ingredients. This shrimp burrito bowl is filling and healthy. It is made with cauliflower rice instead of using white or brown rice to cut down on the carbs and calories.
Burrito bowls store well in the fridge in containers for up to 3-4 days. They are perfect for meal prepping too. Place your leftovers in a tightly sealed container before storing them. Reheat in microwave when ready to serve.
Yes. This burrito bowl can be served cold since it is loaded with veggies and made with cauliflower rice instead of normal rice. Shrimp tastes great cold too. So it comes down to your personal preference if you would like to serve your burrito bowl warm or cold.
Storing and Reheating
- Storing: Store your leftover shrimp burrito rice bowl in a container in the fridge for up to 3 days. Do not freeze because some of the ingredients do not freeze well.
- Reheating: Some of the ingredients do not reheat well like the avocados and tomatoes. So if you can remove those to reheat your shrimp bowl, then reheat in the microwave for about 1 minute.
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For the bowls:
- 1 tbsp olive oil
- 4 cups cauliflower rice, frozen and thawed
- 1-2 garlic cloves, minced
- 1 lime, juice and zest of
- 15 oz black beans, one can, rinsed and drained
- 1-2 fresh tomatoes, diced or 1 cup halved cherry tomatoes
- 1 large avocado, thinly sliced
- 1 cup corn, canned
- 4 green onions, thinly sliced
- 2 tbsp fresh cilantro, minced
- Lime wedges, for serving
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Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the cauliflower rice and garlic. Cook, stirring occasionally, for 6-8 minutes, or until tender. Stir in the lime juice & zest, black beans, and season with salt and pepper. Set aside and wipe clean the pan with a paper towel
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In a medium bowl add the olive oil, lime, old bay or cajun seasoning, garlic, honey, salt, and pepper . Mix well to combine. Add the shrimp and toss to evenly coat. Allow it to marinate for 15 minutes.
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Meanwhile, in a small bowl whisk all the dressing ingredients until well combined.
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Heat the same non-stick pan over medium-high heat. Add the marinated shrimp in a single layer. Cook 2-3 minutes per side, or until pink and opaque. Set aside.
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To assemble the bowls, divide the cauliflower rice and top with the shrimp, avocado slices and corn.
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Garnish with green onions and fresh cilantro. Drizzle the dressing and serve with lemon wedges.
- you may use brown rice or quinoa instead of cauliflower rice.
- instead of shrimp, you may use chicken or ground beef.
- any oil of choice will work
- use fresh ingredients for the burrito bowl
- you can use dairy-free yogurt instead of Greek yogurt
- use raw shrimp and not pre-cooked shrimp
- old bay seasoning is preferred, but cajun will also work
- honey or maple syrup
Serving: 1bowlCalories: 577kcalCarbohydrates: 58gProtein: 44gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 288mgSodium: 1656mgPotassium: 1566mgFiber: 19gSugar: 12gVitamin A: 1571IUVitamin C: 108mgCalcium: 326mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
