Burrito bowls have become a staple in American households, offering all the bold flavors of a burrito without the fuss of wrapping it in a tortilla. They’re convenient, customizable, and packed with nutritious ingredients. This Spicy Shrimp Burrito Bowl recipe takes it up a notch by combining succulent shrimp, fluffy rice, fresh veggies, and a zesty, creamy sauce. The perfect balance of heat, crunch, and creaminess makes this dish a must-try for anyone who loves bold, satisfying meals.
Shrimp is an excellent protein choice for a burrito bowl because it cooks quickly and absorbs flavor beautifully. In this recipe, the shrimp is coated in a smoky, spicy seasoning blend and quickly seared to perfection, giving it a slight char that enhances its natural sweetness. The spiciness is balanced by cooling elements like avocado and a tangy cilantro-lime sauce, ensuring that every bite is exciting yet harmonious.
Another reason why this dish stands out is its versatility. You can adjust the spice level to suit your preference, swap the shrimp for chicken or tofu, or even use cauliflower rice for a low-carb alternative. It’s a meal that caters to everyone, from spice lovers to those who prefer a milder taste.
The layering of flavors is what makes this burrito bowl irresistible. The base of fluffy rice absorbs the bold seasonings, while the fresh toppings add crunch and brightness. A generous drizzle of the creamy sauce ties everything together, making every bite an explosion of textures and flavors.
Whether you’re looking for a quick weeknight dinner or a meal-prep option that stays delicious for days, this Spicy Shrimp Burrito Bowl fits the bill. It’s easy to make, requires minimal cooking time, and is packed with wholesome ingredients that leave you feeling satisfied but not weighed down.
One of the best parts about making burrito bowls at home is the ability to control the ingredients. Many restaurant versions are loaded with unnecessary calories and sodium, but this homemade version keeps things fresh and balanced without sacrificing taste.
If you’re looking for a meal that feels indulgent but is still packed with nutrients, this dish is a winner. The combination of lean protein, fiber-rich beans, heart-healthy avocado, and fresh vegetables makes it as nourishing as it is flavorful.
No matter the occasion, this burrito bowl is bound to impress. Serve it at a casual dinner gathering, pack it for lunch, or enjoy it as a satisfying post-workout meal. However you enjoy it, the bold flavors and vibrant colors will make it a dish you return to again and again.
So, grab your ingredients and get ready to whip up a bowl that’s spicy, savory, and absolutely delicious!
Servings
- Makes 4 servings
Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For the burrito bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- Lime wedges, for serving
For the creamy sauce:
- ½ cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 tbsp chopped cilantro
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt to taste
Instructions
- Prepare the shrimp: In a bowl, toss the shrimp with olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, black pepper, and lime juice.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side or until they turn opaque and slightly charred. Remove from heat and set aside.
- Make the sauce: In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, cilantro, garlic powder, chili powder, and salt. Set aside.
- Assemble the bowls: Divide the cooked rice among four bowls. Top each with black beans, corn, cherry tomatoes, avocado slices, red onion, and jalapeño (if using).
- Add the shrimp: Place the cooked shrimp on top of the bowls.
- Drizzle with sauce: Generously drizzle the creamy sauce over the bowls.
- Garnish and serve: Sprinkle fresh cilantro on top, add lime wedges, and serve immediately.
Tips
- If using frozen shrimp, thaw them completely and pat them dry before seasoning.
- Adjust the spice level by adding more or less cayenne pepper.
- Swap Greek yogurt for sour cream if you prefer a tangier sauce.
- To make this dish low-carb, use cauliflower rice instead of regular rice.
- Store leftovers in an airtight container for up to 3 days. Keep the sauce separate and drizzle just before serving.
Summary
This Spicy Shrimp Burrito Bowl is a bold, flavorful, and easy-to-make dish perfect for any occasion. Juicy, spiced shrimp are paired with fluffy rice, fresh vegetables, and a creamy, zesty sauce to create a satisfying, well-balanced meal.
Spicy Shrimp Burrito Bowls Recipe
Ingredients
For the shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper adjust to taste
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For the burrito bowls:
- 2 cups cooked rice white, brown, or cauliflower rice
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- ¼ cup red onion diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño thinly sliced (optional)
- Lime wedges for serving
For the creamy sauce:
- ½ cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 tbsp chopped cilantro
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt to taste
Instructions
- Prepare the shrimp: In a bowl, toss the shrimp with olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, black pepper, and lime juice.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side or until they turn opaque and slightly charred. Remove from heat and set aside.
- Make the sauce: In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, cilantro, garlic powder, chili powder, and salt. Set aside.
- Assemble the bowls: Divide the cooked rice among four bowls. Top each with black beans, corn, cherry tomatoes, avocado slices, red onion, and jalapeño (if using).
- Add the shrimp: Place the cooked shrimp on top of the bowls.
- Drizzle with sauce: Generously drizzle the creamy sauce over the bowls.
- Garnish and serve: Sprinkle fresh cilantro on top, add lime wedges, and serve immediately.
Notes
- If using frozen shrimp, thaw them completely and pat them dry before seasoning.
- Adjust the spice level by adding more or less cayenne pepper.
- Swap Greek yogurt for sour cream if you prefer a tangier sauce.
- To make this dish low-carb, use cauliflower rice instead of regular rice.
- Store leftovers in an airtight container for up to 3 days. Keep the sauce separate and drizzle just before serving.
