An easy & healthy spinoff burrito bowl recipe - my shrimp taco bowls! This is an incredible pescatarian recipe that is easy to whip up in no-time, perfect for busy nights (or weekends).
1lbshrimppeeled & deveined (I used frozen & thawed them before cooking)
1cupjasmine rice
1can black beans
1can pinto beans
1can sweet corn
2bell peppers
1/2a large red onion
2tbspolive oil
1lime
1avocadosliced - for topping
Seasoning:
1/2tspchili powder
1/2tspgarlic powder
1/2tspcumin
1/2tsppaprika
1/2tsponion powder
1/4tspsalt
1/4tsppepper
Instructions
Start boiling water for your rice. While waiting for the pot to boil, slice up your bell peppers & onion into thin slices.
Over medium-high heat, add 1 tbsp olive oil to a pan. Once hot, add your sliced bell peppers & onion, and a pinch of salt & pepper. Add rice to the boiling water & cook according to package directions.
Meanwhile, add shrimp, 1 tbsp olive oil & all seasonings to a bowl, mix until coated. Once the veggies are fully cooked, remove them, and set them aside.
Add your seasoned shrimp to the pan and cook for 2-3 minutes (or until opaque) flipping once midway through. Once cooked, set aside.
Add your black/pinto beans & corn to the same pan and cook until heated through. Lastly, add everything to a bowl & top with sour cream/salsa/guac, etc. (I topped mine with lime & avocado w/ chili lime seasoning.)