Spicy Shrimp Burrito Bowls

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

1 lime juiced

½ teaspoon garlic powder


Cilantro Rice:

4 cups, cooked brown rice

2 limes, juiced

⅓ cup chopped cilantro

½ teaspoon salt


Additional Topping Options:

fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce




Cilantro Rice:

Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, cilantro, and salt.


Corn Salsa:

In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.


Spicy Shrimp:

Mix the spices together in a small bowl and set aside.


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.

To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.



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