Spicy Shrimp Burrito Bowls

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Spicy Shrimp:
2½ teaspoons chili powder
2½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon cayenne pepper
1½ pounds shrimp, deveined & shelled

Corn Salsa:
2 cups corn, (thawed if frozen)
½ red onion, diced
1 can black beans, drained and rinsed
1 cup diced tomatoes (I used cherry)
1 lime juiced
½ teaspoon garlic powder

Cilantro Rice:
4 cups, cooked rice
2 limes, juiced
⅓ cup chopped cilantro
1 Tablespoon sugar
½ teaspoon salt

Optional Toppings:
fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce


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