Go Back
–+ servings
Shrimp burrito bowl with seasoned shrimp, rice, avocado, tomatoes, corn, cilantro, and creamy lime dressing in a white bowl.
Print

Shrimp Burrito Bowls

These easy bowls are loaded with juicy, seasoned shrimp, fluffy rice, fresh vegetables, and topped with a creamy lime dressing
Course Lunch or Dinner
Cuisine American, TexMex
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings
Calories 602kcal
Author Deb Clark

Equipment

  • Large skillet
  • Small bowl for dressing
  • Whisk or fork

Ingredients

  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons olive oil divided
  • 1 lime zested and juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the creamy lime dressing:
  • 1 cup sour cream
  • 1 ½ tablespoons lime juice
  • 1 teaspoon chili seasoning or chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • For the bowls:
  • 4 cups cooked white rice or brown rice
  • 2 Roma tomatoes diced
  • 1 large avocado thinly sliced
  • 1 cup fresh or canned corn
  • 2 green onions thinly sliced
  • 3 tablespoons fresh cilantro minced
  • Lime wedges for serving

Instructions

  • Pat the shrimp dry using paper towels. Place them in a medium bowl and toss with 1 tablespoon olive oil, lime zest, lime juice, cumin, chili powder, salt, and pepper. Let them sit while you prep the remaining ingredients.
    Raw shrimp tossed with olive oil, lime juice, lime zest, cumin, and chili powder in a white mixing bowl before cooking.
  • Next, make the dressing. In a small bowl, whisk together the sour cream, lime juice, chili seasoning, salt, and pepper until smooth. Taste and adjust seasoning if needed and refrigerate.
    Creamy lime dressing made with sour cream, lime juice, and seasonings being whisked together in a white bowl.
  • In a large skillet, heat olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque. Don't overcrowd the pan or they'll steam instead of sear.
    Seasoned shrimp cooking in a hot cast iron skillet until lightly browned and cooked through.
  • Assemble the bowls. Divide the rice among 4 bowls. Top each with shrimp, and your favorite fixings. I used corn, diced tomatoes, avocado slices, green onions, and cilantro. Drizzle the creamy lime dressing over everything and serve with lime wedges on the side.

Notes

Storage: Store leftover shrimp, rice, and toppings in separate airtight containers in the refrigerator for up to 3 days. Reheat the shrimp and rice gently in the microwave or a skillet until warmed through, then add the fresh toppings and drizzle with the creamy lime dressing before serving. If possible, slice the avocado just before serving since it will brown during storage.
The dressing will also keep well in the refrigerator for 3 to 4 days in a sealed container. Give it a quick stir before using.

Nutrition

Calories: 602kcal | Carbohydrates: 61g | Protein: 31g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 216mg | Sodium: 612mg | Potassium: 863mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 20mg | Calcium: 174mg | Iron: 5mg
QR Code linking back to recipe