Blackened Shrimp Burrito Bowl

Blackened Shrimp Burrito Bowl

Smoky, spice-crusted shrimp over cilantro-lime rice with all the classic burrito bowl fixings.

Total 35 min Makes 4 servings Calories 545/serving

Dietary

Pescatarian, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

Shrimp get coated in a bold blackening spice blend and seared until charred at the edges, then piled onto cilantro-lime rice with black beans, corn, and pico de gallo. It's a fast weeknight dinner that delivers layered flavor and texture without any wrapping or folding.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons blackening seasoning
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice
  • 1 3/4 cups water
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup pico de gallo
  • 1 avocado, sliced
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream
  • 1 lime, cut into wedges

Method

  1. Rinse the rice under cold water, then combine with water in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

  2. Fluff the cooked rice with a fork and stir in lime juice and chopped cilantro. Cover to keep warm.

  3. Pat the shrimp dry with paper towels and toss with blackening seasoning until evenly coated.

  4. Heat olive oil in a 9-inch skillet over high heat until shimmering.

  5. Add the shrimp in a single layer and sear until blackened and opaque, about 2 minutes per side.

  6. Warm the black beans and corn in a small saucepan over medium heat, stirring occasionally, until heated through.

  7. Divide the cilantro-lime rice among four bowls and top each with black beans, corn, pico de gallo, avocado slices, and blackened shrimp.

  8. Sprinkle with shredded cheese, add a dollop of sour cream, and serve with lime wedges.

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    Blackened Shrimp Burrito Bowl

    Shrimp get coated in a bold blackening spice blend and seared until charred at the edges, then piled onto cilantro-lime rice with black beans, corn, and pico de gallo. It's a fast weeknight dinner that delivers layered flavor and texture without any wrapping or folding.

    35 min 4 servings 545 cal

    Ingredients

    • 1 pound large shrimp, peeled and deveined
    • 2 tablespoons blackening seasoning
    • 2 tablespoons olive oil
    • 1 cup long-grain white rice
    • 1 3/4 cups water
    • 1 tablespoon lime juice
    • 2 tablespoons cilantro, chopped
    • 1 can black beans, drained and rinsed
    • 1 cup corn kernels
    • 1 cup pico de gallo
    • 1 avocado, sliced
    • 1/2 cup shredded Monterey Jack cheese
    • 1/4 cup sour cream
    • 1 lime, cut into wedges

    Method

    1. 1

      Rinse the rice under cold water, then combine with water in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

    2. 2

      Fluff the cooked rice with a fork and stir in lime juice and chopped cilantro. Cover to keep warm.

    3. 3

      Pat the shrimp dry with paper towels and toss with blackening seasoning until evenly coated.

    4. 4

      Heat olive oil in a 9-inch skillet over high heat until shimmering.

    5. 5

      Add the shrimp in a single layer and sear until blackened and opaque, about 2 minutes per side.

    6. 6

      Warm the black beans and corn in a small saucepan over medium heat, stirring occasionally, until heated through.

    7. 7

      Divide the cilantro-lime rice among four bowls and top each with black beans, corn, pico de gallo, avocado slices, and blackened shrimp.

    8. 8

      Sprinkle with shredded cheese, add a dollop of sour cream, and serve with lime wedges.