Shrimp Burrito Bowls


by: I Ain't No Chef

Yummy, easy shrimp burrito bowls. You can switch out shrimp for beef or chicken - or keep it vegetarian!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

1 cup uncooked rice

1 cup salsa, homemade or store-bought

3 cups chopped Romaine lettuce

1 can (15.25-ounce) whole kernel corn, drained

1 (15-ounce) black beans, drained and rinsed

2 Roma tomatoes, diced

1 avocado, halved, seeded, peeled and diced

2 tablespoons chopped fresh cilantro leaves (I used much more - love this stuff!)

For the chipotle cream sauce:

1 cup low fat sour cream

1 tablespoon chipotle paste

1 clove garlic, pressed

1 Juice of lime

1/4 teaspoon salt, or more, to taste

Nutrition Facts
Shrimp Burrito Bowls

Servings Per Recipe: 6

Amount per Serving

Calories: 550

  • Total Fat: 12.7 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.2 mg
  • Sodium: 503 mg
  • Total Carbs: 89.4 g
  •     Dietary Fiber: 15.6 g
  •     Sugars: 8.9 g
  • Protein: 22.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.

2.  In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.

3.  To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.

4.  Serve immediately, drizzled with chipotle cream sauce.

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