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an overhead view of a finished shrimp burrito bowl, loaded with crispy seared shrimp, lots of toppings, and drizzled with a pale green avocado sauce.

shrimp burrito bowls

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These easy shrimp burrito bowls start with a quick Spanish style rice, which is piled high with smoky shrimp and ALL the burrito-style toppings. A cooling drizzle of 5 ingredient avocado crema sauce brings these bowls home!

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale

for the Spanish rice:

  • 1 tablespoon neutral oil
  • 1/2 cup chopped red bell pepper
  • 1 cup long-grain white rice
  • 1 1/2 cups chicken stock
  • 1/2 cup tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt

for the avocado crema:

  • 1/2 cup chopped hot house cucumber (with skin!)
  • 1 whole scallion, broken in large pieces
  • 2 tablespoons lime juice
  • 1/2 cup sour cream
  • 1/2 avocado

for the shrimp:

  • 1 pound raw shrimp
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Goya Adobo seasoning
  • Neutral oil, as needed

for the toppings (use as many or few as you like!):

  • Black beans
  • Shredded lettuce
  • Pico de gallo or salsa
  • Queso fresco or cotija cheese, crumbled
  • Tortilla chips, crushed

Instructions

  1. Heat oil in a pot over medium heat, then add the chopped peppers and sauté lightly for about 1 minute. Stir in the rinsed and drained rice and sauté the mixture until lightly toasty, about 2 minutes. rice and chopped red pepper in a pot
  2. Stir in the chicken stock, tomato sauce, garlic powder, cumin, and salt. a pot with an orange-hued mixture of rice, bell pepper, cooking liquid, and seasonins.
  3. Increase the heat to medium-high, and let the mixture boil for about 5 minutes, stirring occasionally, until the surface of the liquid comes down to be even with the top of the rice.the cooking liquid has reduced to the level of the rice and pepper mixture
  4. Cover, reduce the heat to low, and cook for about 15 minutes. fully cooked Spanish rice has an orange hue and has absorbed all of the cooking liquid.
  5. Check for doneness, then fluff with a fork and set aside.the rice has been fluffed up, showing off it's soft texture and seasoned coloring.
  6. While you’re waiting for the rice to cook, make the avocado crema! Start with the cucumber, scallion, and lime juice in your blender first. the basin of a blender containing roughly chopped cucumber and scallion pieces.
  7. Give it a whir until juicy and pulpy, like a smoothie (that you probably wouldn't want to drink right now!)the basin of the blender now containing a juicy, green mixture.
  8. Add the sour cream and avocado.chopped avocado and sour cream are added to the blended veggies.
  9. Continue blending until smooth and creamy. Taste and season with salt and additional lime juice to taste. Set aside. the finish crema has a creamy texture and a pale green coloring.
  10. Time to start on the shrimp! In a small bowl, combine the chili powder, cumin, and Goya seasoning. a large plate of raw shrimp with the tails removed is next to a small glass bowl of a homemade seasoning blend.
  11. Toss the shrimp in the seasoning blend–I like to do this on a plate but you can also toss the shrimp in a bowl if that’s easier. The shrimp will look like they are covered in wet sand. I know, not ideal but it’s about to get better I promise! the shrimp has been sprinkled with and tossed in the seasoning blend and a pair of tongs rests on the edge of the plate.
  12. Heat the neutral oil in a large skillet over medium high heat. Arrange your shrimp in the hot oil in a single layer, taking care not to crowd the pan (you may need to do this in batches). Cook the shrimp for about 2 minutes per side, until firm and no longer translucent. the seasoned shrimp are being seared in a large skillet, taking on a richly blackened coloring.
  13. Time to assemble! Corral your shrimp burrito bowl ingredients and toppings over to the table and build up your bowls however you like! all of the components for the shrimp burrito bowls arranged on the countertop, with the cooked shrimp front and center, flanked by black beans, cooked Spanish rice, the avocado crema, and various other toppings.
  14. Drizzle each of your spicy shrimp burrito bowls with some cooling avocado crema to finish! a finished shrimp burrito bowl, mounded high with shrimp, black beans, and toppings while avocado crema has been drizzled across in diagonal lines.

Notes

  • The high sugar content of the tomato sauce can cause your rice to have a tendency to stick while cooking, so make sure to check on it frequently and give it a stir as needed.
  • Shrimp cook quickly, so I recommend waiting until your Spanish rice and avocado crema are completely finished before cooking any of your shrimp. 
  • I cooked my shrimp in 2 batches using a 10-inch skillet. You may need to re-oil the pan between batches! 
  • Author: kelly@crescentmoonkitchen
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: mexican

Find it online: https://crescentmoonkitchen.com/shrimp-burrito-bowls/