RECIPE

Shrimp Burrito Bowls

00:45:00
102 likes
20 cookbooks

This is such an amazing and healthy supper! The shrimp is so succulent and perfect with the tender rice, and the beans and avocado give them a lot of substance and flavor without being heavy.

Jeanie and Lulu's Kitchen
http://jeanieandluluskitchen.com/

Serves 4

17 Ingredients

1 stick Butter

2 cup Brown Rice

1 pckg Sazon Goya con Culantro y Achiote

3 cup Chicken Stock

1 tbsp Coconut Oil

1 lb Large Shrimp

1 Lime

2 tbsp Freshly Squeezed Lime Juice

1 tsp Chili Powder

1 tsp Cumin

1 pch Salt

1 pch Freshly Cracked Black Pepper

1 pch Garlic Powder

1 can 15 oz. Black Beans

1 tbsp Cilantro

2 Avocado

4 Lime Wedge

5 Steps

Steps 1

In a medium pot, melt the Butter and let it start to bubble over medium heat. Add in the Brown Rice and Sazon Goya con Culantro y Achiote and let that all toast in the butter for about a minute.

Steps 2

Pour in the Chicken Stock and let it come to a boil while you give everything a stir. Once it is boiling, put the lid on the pot and turn the heat down a little to medium low. Let the rice cook until tender, for about 30-35 minutes.

Steps 3

Get out a large, deep skillet and heat the Coconut Oil in it over medium high heat. Sear the Large Shrimp in the coconut oil until they becomes pink and opaque, about 4-6 minutes. Add the Lime, Freshly Squeezed Lime Juice, Chili Powder, Cumin, Salt, Freshly Cracked Black Pepper and Garlic Powder to make a gorgeous, fragrant sauce for the shrimp to cook in.

Steps 4

Add the 15 oz. Black Beans and Cilantro. Let the whole mixture bubble gently for another 3-5 minutes to let all of the flavors meld together.

Steps 5

Once the rice is ready, take it off of the heat and fluff it up with a fork. Scoop a generous helping of the rice into 4 bowls. Divide the shrimp mixture evenly among the 4 bowls on top of the rice. Top each burrito bowl with Avocado and Lime Wedge. Serve immediately and enjoy!