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RECIPE
16 INGREDIENTS 7 STEPS 45min

Shrimp Burrito Bowls

4.8
4 Ratings
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.
Shrimp Burrito Bowls Recipe | SideChef
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.
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.
http://jeanieandluluskitchen.com/
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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.
http://jeanieandluluskitchen.com/
45min
Total Time
$3.63
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 cup
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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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
757
FAT
45.0 g
PROTEIN
43.0 g
CARBS
52.2 g

Cooking Instructions

HIDE IMAGES
Step 1
In a medium pot, melt the Butter (1/2 cup) and let it start to bubble over medium heat. Add in the Brown Rice (2 cups) and Goya® Sazon con Culantro y Achiote (1 pckg) and let that all toast in the butter for about a minute.
Step 2
Pour in the Chicken Stock (3 cups) 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 Tbsp) in it over medium high heat.
Step 4
Sear the Large Shrimp (1 lb) in the coconut oil until they becomes pink and opaque, about 4-6 minutes. Add the Lime (1) zest and juice, Chili Powder (1 tsp) , Ground Cumin (1 tsp) , 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 Tbsp) . 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 Avocados (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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