Chili Lime Shrimp Burrito Bowls Recipes

CHILI-LIME SHRIMP BURRITO BOWLS

Chili-Lime Shrimp Burrito Bowls image

You can make your favorite Mexican restaurant-style burrito bowls at home in just 25 minutes. Bonus: they're gluten free!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 18

Ingredients

3/4 lb uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon vegetable oil
1 teaspoon vegetable oil
1 large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
1 large onion, coarsely chopped (about 1 1/2 cups)
1/8 teaspoon salt
1/8 teaspoon pepper
1 bag (10 oz) frozen brown rice
1 can (15 oz) black beans, drained, rinsed
1/4 cup chopped cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/2 avocado, chopped (about 1/2 cup)
1/2 cup chopped tomato
4 tablespoons light sour cream
Additional lime wedges, if desired

Steps:

In medium bowl, mix all Shrimp ingredients except oil; set aside.
In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.

Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 13 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 0 g

CHILI-LIME SHRIMP BURRITOS

Chili-Lime Shrimp Burritos image

I was looking for a recipe for shrimp burritos, and didn't find any that really appealed to me, so I made up my own. I hope you like it!

Provided by ShortOrderChef

Categories Mexican

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup milk
1 tablespoon flour
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons lime juice
1/2 lb shrimp
1/2 tablespoon butter or 1/2 tablespoon margarine
1/2 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 cup prepared Mexican rice (your favorite recipe or box mix)
1 diced avocado
2 -3 burrito-size flour tortillas
1/2 cup shredded cheese, of your choice (I use the pre-shredded Mexican blend)

Steps:

For the sauce:.
Combine milk and flour in a small saucepan. Stir until no lumps remain.
Heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes.
Turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently.
Remove from heat.
Stir in cumin, chili powder, and lime juice.
Set aside.
For the shrimp:.
Cut shrimp into bite-size pieces.
In a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted.
Stir in lime juice, cumin, and chili powder.
Add shrimp and sauté until just cooked, about 2 - 3 minutes.
Mix in rice and avocado.
Divide the shrimp mixture between the tortillas.
Drizzle some sauce on top.
Sprinkle on some cheese.
Roll into burritos, and enjoy!

Nutrition Facts : Calories 673.2, Fat 37.1, SaturatedFat 11.7, Cholesterol 177.1, Sodium 1440.7, Carbohydrate 56.5, Fiber 9.5, Sugar 2.5, Protein 31.6

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