Spicy Shrimp Burrito Bowls


INGREDIENTS

Spicy Shrimp:
2½ teaspoons chili powder
2½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon cayenne pepper
1½ pounds 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

INSTRUCTIONS
  1. Cilantro Rice: Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
  2. Corn Salsa: In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
  3. Spicy Shrimp: Mix the spices together in a small bowl and set aside.
  4. 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.
  5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.


NOTES
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.


Original Recipes: Spicy Shrimp Burrito Bowls @ twosisterskitchens.com

0 Response to "Spicy Shrimp Burrito Bowls"

Post a Comment

Popular Posts