Zesty Shrimp Burrito Bowls with Cilantro Lime Rice
These shrimp burrito bowls bring together succulent marinated shrimp, tangy cilantro lime rice, a quick homemade salsa, and a crunchy cabbage slaw, all garnished with a drizzle of creamy cilantro lime sauce. Truly the best kind of comfort food that doesn’t feel heavy at all!
Servings: 4 -6 servings
Calories: 593kcal
Equipment
Saucepan with tight fitting lid
Skewers (optional, if grilling)
Grill, grill pan, or large skillet
Ingredients
For the Cilantro Lime Rice
- 1 cup (200g) long grain white rice
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- ½ tsp kosher salt
- 1½ (360ml) cups water
- 1 medium lime, zested (1 tsp) and juiced (2 Tbsp)
- ½ cup fresh cilantro, finely chopped
For the Shrimp
- 1 lb (455g) raw shrimp, peeled, deveined, tails removed
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
For the Cabbage
- ½ green cabbage, very (VERY) finely shredded or sliced, about 2-3 cups
- Cilantro lime crema
For the Salsa
- 1 lb Roma tomatoes, halved, cored, and seeds removed
- 1 jalapeño, coarsely chopped (leave the seeds in if you like heat)
- ½ medium red onion, chopped, about ½ cup
- 2 cloves garlic, peeled
- 1 Tbsp dried Mexican oregano
- 1 tsp kosher salt
- ¼ tsp ground cumin
- ½ lime, juiced, about 1 Tbsp
For the Burrito Bowls
- Cilantro lime crema
- Ripe avocados, sliced or cubed
- Canned black beans, drained and rinsed
- Cilantro
- Lime wedges
Instructions
- Make cilantro-lime rice. Rinse rice in a colander for about 30 seconds, or until the water runs clear. Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. When hot, add the rice, 2 cloves chopped garlic, and ½ tsp kosher salt, then cook, stirring occasionally, for 1 minute. Add 1½ cups of water, stir, then bring the mixture to a boil. Reduce heat to medium-low, cover with a tight fitting lid, then cook for 20-25 minutes, until the rice is fluffy and tender. Remove from the heat, then stir in lime zest, lime juice, and chopped cilantro. If wanted, you can drizzle another tablespoon of olive oil before serving.
- Marinate the shrimp. Place shrimp in a large mixing bowl. Add 2 Tbsp olive oil and all spices, then toss well to thoroughly coat. Allow to sit for 10-15 minutes while you prep the other ingredients.
- Prepare the cabbage. If you haven’t already, make the cilantro lime crema. Place finely shredded cabbage in a large bowl. Drizzle a few tablespoons of the cilantro lime crema on top, then toss well. Season with kosher salt to taste, then set aside. Reserve the remaining crema for serving.
- Make the salsa. In the bowl of a food processor, combine 1 lb halved tomatoes, 1 chopped jalapeño, 1 cup cilantro, chopped red onion, 2 cloves of garlic, 1 Tbsp dried oregano, 1 tsp kosher salt, ¼ tsp ground cumin, and 1 Tbsp fresh lime juice. Pulse until very finely chopped (about 10-15 times), scraping down the sides as needed, then pulse 1-2 more times. Taste and adjust seasoning, then transfer to a serving bowl.
- Prepare the shrimp. If grilling, I recommend placing the shrimp on skewers to make cooking easier. If not, you can sauté in a skillet.
- Cook the shrimp. Heat a grill (can use a grill pan or large skillet) over medium-high heat. When hot, add the shrimp skewers then cook for 2 minutes on the first side. Flip and cook for 1-2 minutes more, just until the shrimp are opaque and cooked through. Transfer to a plate. If sautéing, follow the same cook times, but flip shrimp individually.
- Assemble burrito bowls. Divide the cilantro lime rice between bowls. Spoon a little of the salsa, shredded cabbage, and grilled shrimp onto each. Add black beans, sliced avocado, and a drizzle of cilantro lime crema, then serve with lime wedges and fresh cilantro. Enjoy!
Notes
- Nutrition facts assume 4 servings (though you can likely get 6!) and include rice, shrimp, salsa, cabbage slaw, black beans, avocado, and toppings listed above.
- Other topping suggestions: pickled red onions, grilled corn or corn salsa, sour cream, queso fresco, pickled jalapeños, or tortilla chips.
- Make-ahead: The cilantro lime rice, salsa, and crema can be made a day in advance and stored in the fridge. Shrimp should be seasoned right before cooking for the best flavor and texture.
- Store each component separately in airtight containers in the fridge for up to three days. Reheat rice and shrimp gently, and enjoy the salsa and slaw fresh.
Nutrition
Calories: 593kcal | Carbohydrates: 55g | Protein: 29g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 2568mg | Potassium: 1370mg | Fiber: 17g | Sugar: 10g | Vitamin A: 2111IU | Vitamin C: 80mg | Calcium: 274mg | Iron: 5mg
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