Shrimp Burrito Bowls
Shrimp burrito bowls are one of my favorite weeknight dinners. They’re loaded with flavorful protein and veggies and drizzled with a delicious salsa verde vinaigrette. This easy dinner recipe is gluten free and dairy free.
Looking for more easy dinners? Try my one pot French onion pasta (dairy free), Korean inspired beef bulgogi bowl, or adobo chicken tacos.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these easy shrimp burrito bowls:
- Raw shrimp – peeled and deveined.
- Spice mixture – such as taco seasoning or Old Bay.
- Bell pepper – I used red pepper for a pop of color.
- Black beans – canned beans are used for ease.
- Salsa verde vinaigrette – salsa verde, lime zest, lime juice, olive oil, dijon mustard, honey, and a pinch of salt.
- For serving – lime wedges, roasted chili corn salsa or mango corn salsa, cooked white rice (or brown rice or cilantro lime coconut rice), quick pickled red onion, etc.
How to Make Shrimp Burrito Bowls: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Make the dressing. Whisk together the dressing in a small bowl. Season to taste with kosher salt and set aside.
2. Season the shrimp. In a medium bowl, toss the peeled and deveined shrimp with olive oil and taco seasoning (or seasoning of choice) until well-coated.
3. Cook the shrimp. Heat a large cast iron skillet (or another large skillet) over medium heat with the other tablespoon of olive oil. Once warm, arrange the seasoned shrimp in a single layer in the skillet (you may need to do this in two batches). Cook for 2-3 minutes on each side until golden brown.
4. Assemble the bowls. To a bowl, add cooked rice, black beans, bell pepper, seasoned cooked shrimp, salsa of choice, and any other toppings if desired. Add a drizzle of the dressing and enjoy!
Helpful Tips
- Cook small to medium shrimp on each side for 1-2 minutes to prevent them from getting overcooked.
- Make this recipe quicker by making a couple of things ahead of time such as the vinaigrette, salsa of choice, and cooking the rice.
Quick Tip: Don’t skip the dressing. It helps tie all the flavors together and makes this dish ridiculously flavorful!
Storage
Store in an airtight container in the fridge for 3-4 days. Add the dressing just before serving.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this shrimp burrito bowl recipe using what you already have? Here are some ideas…
- No bell peppers? – use halved cherry tomatoes, zucchini, baby bok choy, or any of your favorite veggies.
- No salsa verde? – use tomato salsa for a slightly different flavor.
- Add-ins – fresh cilantro or green onions for serving, a dollop of dairy free unsweetened plain yogurt or sour cream, avocado or guacamole, or any of your favorite toppings.
- Make spicy shrimp – add chipotle powder, red pepper flakes, or adobo sauce from a can of chipotle peppers for a spicy shrimp bowl.
Frequently Asked Questions
You can prep the rice, salsa, and vinaigrette, but wait to cook the shrimp until the night you plan to eat it for the best flavor.
More Easy Dinner Recipes
I hope you love these Shrimp Burrito Bowls! If you make this recipe, be sure to leave a comment & a star rating so I know how you liked it!
Shrimp Burrito Bowls
Ingredients
Salsa Verde Vinaigrette
- ⅓ cup salsa verde
- ¼ cup extra virgin olive oil
- zest of 1 small lime
- ¼ cup lime juice
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- kosher salt to taste
Shrimp Burrito Bowls
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil divided
- 2 tablespoons taco seasoning or seasoning of choice
- 15.5 ounce can black beans drained and rinsed
- 2 red bell peppers cut into strips
- cooked rice
- lime wedges for serving
Salsa for serving (choose 1)
Instructions
- Make the dressing. Whisk together the dressing in a small bowl. Season to taste with kosher salt and set aside.
- Season the shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil and taco seasoning (or seasoning of choice) until well-coated.
- Cook the shrimp. Heat a large cast iron skillet (or large skillet) over medium heat with the other tablespoon of olive oil. Once warm, arrange the seasoned shrimp in a single layer in the skillet (you may need to do this in two batches depending on the size of your skillet). Cook for 2-3 minutes on each side until golden brown.
- Assemble the bowls. To a bowl, add cooked rice, black beans, bell pepper, seasoned cooked shrimp, salsa of choice, and any other toppings if desired. Add a drizzle of the dressing and enjoy!