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Spicy Shrimp Burrito Bowls Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

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.