Spicy Shrimp Burrito Bowls

• Gluten free

• Seafood

  • 1 1/2 lbs Shrimp

• Produce

  • 1 can Black beans
  • 1/3 cup Cilantro
  • 1 Cilantro, fresh
  • 2 cups Corn
  • 1 Lime juiced
  • 2 Limes
  • 1 tsp Powdered garlic
  • 1/2 Red onion
  • 1 cup Tomatoes

• Pasta & Grains

  • 4 cups Rice, cooked

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 2 1/2 tsp Chili powder
  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Nuts & Seeds

  • 2 1/2 tsp Cumin

Found on twosisterskitchens.com

Description

Ingredients

• 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
• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

Directions

• Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
• Mix the spices together in a small bowl and set aside.
• In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
• In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
• To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.