Description

Taco-seasoned shrimp, black beans, charred corn salsa, and avocado over rice make these shrimp burrito bowls a simple, satisfying weeknight dinner.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

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.