Shrimp Burrito Bowls
These shrimp burrito bowls bring all your favorite Tex-Mex flavors to a quick weeknight dinner: taco-seasoned shrimp, black beans, charred corn salsa, and creamy avocado piled over rice. They’re simple, nutritious, and satisfying. Plus, everyone gets to build their own bowl, which makes them perfect for feeding a family.
Chipotle-inspired bowls at HOME!
One of my kids is obsessed with Chipotle, and given how much we all love Tex-Mex, tacos, and burritos, burrito bowls are a regular dinner at our house.
Using shrimp was a new protein for us, and it’s a great way to switch things up. Bonus: it cooks up in mere minutes! Truly one of the fastest proteins to cook. They’re…
⏱️ Simple & quick: Just 15 minutes of prep and 15 minutes of cooking, with shortcuts if you need them.
💪 Nutritious & balanced: Shrimp, black beans, corn, romaine, and avocado make a well-rounded dinner.
😋 Totally delicious: Taco-seasoned shrimp, charred corn salsa, and creamy avocado in every bite. These bowls have tons of flavor!
👌 Filling & satisfying: Rice, beans, shrimp, and toppings make this a bowl that sticks with you.
🍽️ Totally customizable: Everyone can make their own perfect bowl, which is always ideal when feeding a family (at least mine!).
Craving more Tex-Mex dinners the whole family will love? Bean and cheese burritos are melty, cheesy, and vegetarian. The easy chicken burrito comes together in just 15 minutes. And the cheesy ground turkey taco skillet is a one-pan dinner loaded with beans, corn, and melty cheddar.
Ingredient Notes
Here’s what you’ll need to bring these shrimp rice bowls to the table: rice (jasmine or short-grain), frozen corn, jalapeño, fresh cilantro, lime, salt, medium shrimp, neutral oil, taco seasoning, black beans, romaine, avocado, cotija cheese, and any other desired toppings.
Emily’s Tips & Tricks
- Pro tip: Shrimp cook quickly, so watch closely! Cook them for 1 to 2 minutes per side, until they’re pink, opaque, and curled into a loose C shape.
- Shortcuts: Buy a premade corn salsa or pico de gallo instead of making your own to save some time and prep. You can also use microwavable rice if desired.
Shrimp Burrito Bowls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: American
- Diet: Gluten-Free
Description
Taco-seasoned shrimp, black beans, charred corn salsa, and avocado over rice make these shrimp burrito bowls a simple, satisfying weeknight dinner.
Ingredients
- Rice for serving (jasmine or short-grain)
- 12 ounces frozen corn
- 1/2 jalapeño, seeded and finely diced
- 1 cup chopped fresh cilantro
- 1 lime, juiced (about 2 Tbsp.)
- 1/2 teaspoon salt
- 1 pound medium shrimp, peeled, deveined, and tails removed
- 1 tablespoon neutral oil (vegetable or avocado)
- 1 tablespoon store-bought taco seasoning
- 1 (15 oz.) can black beans, drained and rinsed
- 2 cups shredded romaine
- 1 avocado, diced
- 1/2 cup crumbled cotija cheese
- Optional toppings: lime wedges, sour cream, hot sauce, crushed tortilla chips
Instructions
- Make rice according to package instructions.
- While the rice cooks, heat a large skillet over medium-high heat. Add the frozen corn in an even layer (no need to thaw) and let it cook undisturbed for 2 minutes to char. Stir and cook another 2-3 minutes, until the corn is golden with charred spots in places. Transfer to a bowl and stir in the jalapeño, cilantro, lime juice, and a pinch of salt. Set aside.
- Pat the shrimp dry with paper towels and toss in a bowl with the oil and taco seasoning until evenly coated. Return the skillet to medium-high heat and add the shrimp in a single layer, working in two batches if needed so the pan isn’t crowded. Cook for 1-2 minutes per side, until the shrimp are pink, opaque, and curled into a loose C shape. They cook quickly, so watch closely!
- To assemble, top rice with black beans, shrimp, corn salsa, romaine, avocado, and cotija. Serve with sour cream, hot sauce, or crushed tortilla chips if desired.
Notes
Storage: Store leftover shrimp, rice, beans, and corn salsa in separate airtight containers in the refrigerator for up to 3 days. Reheat shrimp gently in a skillet so it doesn’t get tough.
Prep ahead: You can make the rice and corn salsa ahead of time, then cook the shrimp when you’re ready to eat.
About the Author
This recipe was developed by Emily Dingmann, founder and contributor to My Everyday Table. Emily specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a Bachelor of Science in Nutrition and nearly 20 years of experience, she shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily.
Food styling and photography by Loren Runion.