Shrimp Burrito Bowls (DF / GF)
Delicious, zesty and full of flavor – these shrimp burrito bowls are super satisfying and really easy to make! Growing up in South Africa, I was not exposed to Mexican cuisine, which I’m certainly making up for now that I live in the states! The ingredients are bold and full of flavor, yet simple and fresh at the same time. I really love it, especially because it’s so accommodating to gluten free recipes, which is exactly what this bowl is! It’s quick to prepare, and does not require a great deal of cooking. I hope you like it, it’s definitely becoming a bi-weekly staple in my home!
Notes
This dish is super easy, so there’s not much prep/cooking involved – it’s really a case of getting the rice on, and chopping/blitzing everything up! For the Tajin seasoning, if you can’t get your hands on this, just use some chili flakes, paprika, salt, and fresh lime over the shrimp as it cooks. It will do the same job! Also, feel free to sub any ingredients you don’t like. For instance, chicken can work really well if you prefer it to shrimp, and you’re welcome to use dairy yogurt instead of the DF version I use in the sauce. Adapt to your tastes. I’ve added the link below for the Tajin spice, as well as a vegan burrito bowl if that works better for you!
Vegan Burrito Bowl recipe Link below!
What You’ll Need
Bowl
- Basmati Rice – 4 x 1 cup cooked portions
- Peeled & deveined tail on cooked shrimp – 16oz- 18oz (you want about 5-6 shrimp pp)
- 2/3 cup diced green bell pepper
- 2/3 cup diced tomatoes
- 2/3 cup diced onion
- 2/3 cup tinned black beans (cooked)
- 1/2 fresh squeezed lime + extra limes to serve
- salt and pepper
- 1 large avocado
- 4 handfuls finely sliced baby spinach
- Tajin chili lime salt (see notes if you don’t have this)
Sauce
- 1/4 cup mayo
- 1/2 cup yogurt (I use DF cashew yogurt)
- 2 cloves garlic, peeled
- 1 cup cilantro
- salt and pepper
- 1.5 freshly squeezed limes
- chili flakes (optional)
Shrimp Burrito Bowl
- Total Time: 45 minutes
- Yield: 4 1x
Description
Shrimp Burrito Bowls – paired with warm beans and rice, tomato, pepper and onion salsa. Zesty Yogurt dressing
Ingredients
Bowl
- Basmati Rice – 4 x 1 cup cooked portions
- Peeled & deveined tail on cooked shrimp – 16oz- 18oz (you want about 5-6 shrimp pp)
- 2/3 cup diced green bell pepper
- 2/3 cup diced tomatoes
- 2/3 cup diced onion
- 2/3 cup tinned black beans (cooked)
- 1/2 fresh squeezed lime + extra limes to serve
- salt and pepper
- 1 large avocado
- 4 handfuls finely sliced baby spinach
- Tajin chili lime salt (see notes if you don’t have this)
Sauce
- 1/4 cup mayo
- 1/2 cup yogurt (I use DF cashew yogurt)
- 2 cloves garlic, peeled
- 1 cup cilantro
- salt and pepper
- 1.5 freshly squeezed limes
- chili flakes (optional)
Instructions
- Portion out your rice for 4 people, rinse, and cook according to packet instructions.
- If your prawns are frozen, pop them into a large bowl of cold water to defrost. It will only take a couple of minutes.
- Chop and portion your onion, pepper, tomato and add them to a large mixing bowl. Then add your beans (drained), fresh lime, salt and pepper, and if you like, some extra fresh chopped coriander. Mix, and set aside.
- Makes the sauce. Add all ingredients to a blender and blitz till smooth. Adjust seasoning to taste.
- By this stage the prawns will be defrosted. Drain the water and place them on some kitchen towel to absorb all the liquid, placing a further sheet on top and patting gently. They must be completely dry before the next step.
- In a large frying pan, add a tbsp of cooking oil (any will do) and set heat to medium. Add your prawns, 1 – 2 tbsp of Tajin seasoning and fry for 2 to 3 mins. Remove from the heat.
- Time to assemble. Add 4 cups of cooked rice to your salsa and mix well. Portion out into your 4 large serving bowls. Follow with your portioned sliced spinach, the prawns, and a quarter sliced avocado for each dish. Dress each portion with a few tbsp of sauce and serve immediately. Option to garnish further with some fresh chopped coriander and lime wedges. Enjoy!
Notes
This dish is super easy, so there’s not much prep/cooking involved – it’s really a case of getting the rice on, and chopping/blitzing everything up! For the Tajin seasoning, if you can’t get your hands on this, just use some chili flakes, paprika, salt, and fresh lime over the shrimp as it cooks. It will do the same job! Also, feel free to sub any ingredients you don’t like. For instance, chicken can work really well if you prefer it to shrimp, and you’re welcome to use dairy yogurt instead of the DF version I use in the sauce. Adapt to your tastes. I’ve added the link below for the Tajin spice.
- Cook Time: 45
- Category: Mains
- Method: Stovetop
- Cuisine: Mexican
Anonymous
Yum!! I really enjoyed making this recipe 🙂
Anonymous