Shrimp and Black Bean Burrito Bowl
Chili-lime shrimp sit on a base of seasoned black beans and cilantro rice with a generous dollop of high-protein Greek yogurt standing in for sour cream. It is a vibrant and filling bowl that brings Tex-Mex flavors and serious nutrition together in one dish.
A Tex-Mex burrito bowl with chili-lime shrimp, black beans, and Greek yogurt for a protein-packed and flavorful meal.
Nutrition per serving
Ingredients
Protein
Base
Seasoning
Topping
Instructions
Cook the Rice
Cook white rice according to package instructions. While still warm stir in half of the lime juice, lime zest, and a pinch of salt to create a simple cilantro-lime rice base. The acid brightens the flavor considerably.
Season and Cook Shrimp
Toss shrimp with chili powder, remaining lime juice, salt, and pepper until evenly coated. Heat a skillet over high heat with a light coating of cooking spray and cook shrimp for 2 minutes per side until pink with charred edges.
Warm the Black Beans
In a small saucepan warm black beans over medium heat for 3 to 4 minutes. Season with a pinch of cumin, salt, and garlic powder. Adding a splash of the bean liquid back in keeps them from drying out in the pan.
Build the Bowl
Divide cilantro rice between two bowls. Spoon seasoned black beans alongside the rice. Top with chili-lime shrimp and finish with a generous dollop of Greek yogurt. Add any additional toppings such as salsa or avocado if desired.
Substitutions
Common mistakes
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