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 lime vinaigrette. This easy dinner recipe is gluten free and dairy free.
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!
Notes
See the blog post for helpful tips, storage, step by step photos, and FAQs.