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RECIPE
16 INGREDIENTS7 STEPS45MIN

Shrimp Burrito Bowls

4.7
3 Ratings
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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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.

45MIN

Total Time
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/2 cup
2 cups
1 pckg
Goya® Sazon con Culantro y Achiote
3 cups
Chicken Stock
1 Tbsp
Coconut Oil
1 lb
Large Shrimp , peeled, deveined
tails removed
1
Lime , zested, juiced
1 tsp
Chili Powder
1 tsp
Ground Cumin
1 pinch
1 pinch
Freshly Ground Black Pepper
1 pinch
Garlic Powder
1 can
(15 oz)
half the liquid drained
1 Tbsp
Fresh Cilantro , roughly chopped
2
Avocados , peeled, deseeded, thinly sliced
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Nutrition Per Serving
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CALORIES
757
FAT
45.0 g
PROTEIN
43.0 g
CARBS
52.2 g

Directions

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Step 1
In a medium pot, melt theButter (1/2 cup) and let it start to bubble over medium heat. Add in the Brown Rice (2 cup) and Goya® Sazon con Culantro y Achiote (1 package) and let that all toast in the butter for about a minute.
Step 2
Pour in the Chicken Stock (3 cup) 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.
Step 3
Get out a large, deep skillet and heat the Coconut Oil (1 tablespoon) in it over medium high heat.
Step 4
Sear the Large Shrimp (1 pound) in the coconut oil until they becomes pink and opaque, about 4-6 minutes. Add the Lime (1) zest and juice, Chili Powder (1 teaspoon), Ground Cumin (1 teaspoon), Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), and Garlic Powder (1 pinch) to make a gorgeous, fragrant sauce for the shrimp to cook in.
Step 5
Add the Black Beans (1 can) and Fresh Cilantro (1 tablespoon). Let the whole mixture bubble gently for another 3-5 minutes to let all of the flavors meld together.
Step 6
Slice 1/4 inch off of each end of the other Lime (1) and cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Step 7
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 (2) and Lime Wedges. Serve immediately and enjoy!

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Nutrition Per Serving
Calories
757
% Daily Value*
Fat
45.0 g
58%
Saturated Fat
20.0 g
100%
Trans Fat
0.0 g
--
Cholesterol
294.8 mg
98%
Carbohydrates
52.2 g
19%
Fiber
15.1 g
54%
Sugars
0.8 g
--
Protein
43.0 g
86%
Sodium
2564.9 mg
112%
Vitamin D
--
--
Calcium
170.5 mg
13%
Iron
5.4 mg
30%
Potassium
794.4 mg
17%
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