Shrimp Burrito Bowls are the 15 minute lunch of my DREAMS 😍
Hear me out… always ALWAYS keep a bag of frozen shrimp in your freezer. It’s so easy to defrost the exact amount you want to eat and they cook up in just a few minutes. Plus they’re packed with lean protein. I rest my case.
I’m also ALL about the 50/50 cauliflower rice/regular rice combo lately. It’s like eating regular rice but there’s more of it and it’s healthier for ya! Definitely give it a try, even if you’re a cauliflower rice hater like me.
- 1/2 lb shrimp peeled and deveined
- 1 1/2 tbsp taco seasoning
- Avocado oil
- 1 cup cauliflower rice
- 1 cup cooked brown rice I used the microwave rice from Trader Joe’s
- Kosher salt & pepper
- 1 1/2 cups romaine lettuce or iceberg lettuce
- 1/3 cup black beans
- 1/2 avocado cubed
- 2 tbsp Pico de Gallo
- 2 tbsp Greek yogurt or sour cream
- Lime wedge
- Cilantro to garnish
- Hot sauce optional
Heat a large skillet over medium heat. Add a drizzle of avocado oil and add cauliflower rice. Saute for 3-4 minutes and season generously with salt and pepper. Mix in regular brown rice and set aside.
In the same large skillet, heat another drizzle of oil in the pan over medium heat. Coat your shrimp with taco seasoning and sear on the pan for 2-3 minutes each side until cooked through.
In a large, shallow bowl, add your lettuce, rice mixture, beans then shrimp. Top with avocado, pico de Gallo, Greek yogurt or sour cream, cilantro, hot sauce and a squeeze of lime.