
Shrimp Burrito Bowls are the 15 minute lunch of my DREAMS š
Hear me out… always ALWAYS keep a bag of frozen shrimp in your freezer. Itās so easy to defrost the exact amount you want to eat and they cook up in just a few minutes. Plus theyāre packed with lean protein. I rest my case.
Iām also ALL about the 50/50 cauliflower rice/regular rice combo lately. Itās like eating regular rice but thereās more of it and itās healthier for ya! Definitely give it a try, even if youāre a cauliflower rice hater like me.

Ingredients
- 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 Joeās
- 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
Instructions
-
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.
281