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Zesty Shrimp Burrito Bowls with Cilantro Lime Rice Recipe

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3.9 from 3 reviews

Zesty Shrimp Burrito Bowls with Cilantro Lime Rice are a vibrant and flavorful meal combining perfectly seasoned grilled shrimp, tangy cilantro lime rice, fresh cabbage tossed in crema, and a zesty homemade salsa. This dish balances spice, citrus, and fresh herbs making it an ideal bright and wholesome lunch or dinner option that comes together in about an hour and a half.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Cilantro Lime Rice

  • 1 cup (200g) long grain white rice
  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic, peeled and finely chopped
  • ½ tsp kosher salt
  • 1½ (360ml) cups water
  • 1 medium lime, zested (1 tsp) and juiced (2 Tbsp)
  • ½ cup fresh cilantro, finely chopped

Shrimp and Seasoning

  • 1 lb (455g) raw shrimp, peeled, deveined, tails removed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper

Cabbage and Crema

  • ½ green cabbage, very finely shredded or sliced (about 2-3 cups)
  • Cilantro lime crema (see salsa ingredients below)

Salsa and Cilantro Lime Crema

  • 1 lb Roma tomatoes, halved, cored, and seeds removed
  • 1 jalapeño, coarsely chopped (leave seeds in if you like heat)
  • ½ medium red onion, chopped (about ½ cup)
  • 2 cloves garlic, peeled
  • 1 Tbsp dried Mexican oregano
  • 1 tsp kosher salt
  • ¼ tsp ground cumin
  • ½ lime, juiced (about 1 Tbsp)
  • 1 cup fresh cilantro (for salsa)

Additional Toppings

  • Ripe avocados, sliced or cubed
  • Canned black beans, drained and rinsed
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Make cilantro-lime rice: Rinse the rice under cold water for about 30 seconds until the water runs clear to remove excess starch. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the rice, finely chopped garlic, and ½ teaspoon kosher salt, stirring occasionally for 1 minute to toast the rice slightly. Add 1½ cups water, stir, then bring to a boil. Reduce heat to medium-low, cover tightly, and cook for 20-25 minutes until the rice is tender and fluffy. Remove from heat and stir in lime zest, lime juice, and chopped cilantro. Optionally drizzle an extra tablespoon of olive oil before serving.
  2. Marinate the shrimp: Place the peeled and deveined shrimp in a large mixing bowl. Add 2 tablespoons olive oil along with the ground cumin, chili powder, kosher salt, garlic powder, onion powder, and cayenne pepper. Toss thoroughly to coat all shrimp evenly. Let them marinate at room temperature for 10-15 minutes while preparing the rest of the ingredients.
  3. Prepare the cabbage: Finely shred or slice the green cabbage and place it in a large bowl. Drizzle a few tablespoons of the prepared cilantro lime crema over the cabbage and toss well to coat evenly. Season with kosher salt to taste and set aside. Reserve the remaining crema for serving on the bowls.
  4. Make the salsa and cilantro lime crema: In a food processor bowl, combine halved Roma tomatoes, chopped jalapeño, chopped red onion, peeled garlic cloves, dried Mexican oregano, kosher salt, ground cumin, fresh lime juice, and 1 cup fresh cilantro. Pulse 10-15 times until very finely chopped, scraping down the sides as necessary. Pulse 1-2 additional times to reach a salsa-like consistency. Taste and adjust seasoning as needed, then transfer to a serving bowl.
  5. Prepare the shrimp for cooking: If grilling, thread the shrimp onto skewers to facilitate easy turning. If using a skillet, they can be cooked directly without skewers.
  6. Cook the shrimp: Heat a grill, grill pan, or large skillet over medium-high heat. Once hot, add the shrimp skewers or individual shrimp. Grill or sauté for 2 minutes on the first side, then flip and cook an additional 1-2 minutes until shrimp turns opaque and is cooked through. Remove from heat and transfer to a plate.
  7. Assemble burrito bowls: Divide the cilantro lime rice evenly among four bowls. Top each bowl with a portion of the fresh salsa, coated cabbage, and cooked shrimp. Add black beans and sliced or cubed avocado. Drizzle with remaining cilantro lime crema and garnish with fresh cilantro. Serve with lime wedges alongside for an extra burst of citrus flavor. Enjoy this colorful, fresh, and zesty shrimp burrito bowl!

Notes

  • Rinsing the rice thoroughly before cooking helps prevent it from becoming gummy and achieves a fluffy texture.
  • If you don’t have a grill or grill pan, sautéing the shrimp in a skillet works perfectly.
  • Adjust the heat level by adding or removing jalapeño seeds in the salsa.
  • To save time, you can use pre-cooked shrimp but add the spice mix and lightly sauté for more flavor.
  • For a creamier cabbage salad, add more cilantro lime crema as desired.
  • You can substitute black beans with pinto beans or kidney beans based on preference.
  • Leftover cilantro lime rice and shrimp make great fillings for tacos the next day.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://recipeteach.com/zesty-shrimp-burrito-bowls-with-cilantro-lime-rice-recipe/