These healthy shrimp burrito bowls are made with a cilantro-lime rice, black beans and sautéed peppers and onions and are then topped with a delicious cilantro-jalapeño cashew cream. This healthy bowl is great for weekly meal prep and is customizable for picky eaters.
What is in a Burrito Bowl?
A shrimp burrito bowl includes are all the things you’d find in a burrito without the tortilla. Tortillas are delicious but also add a lot of extra calories and are often made with refined flours. If you are gluten-free this is also a great way to enjoy the best part of the burrito.
Why You Will Love this Shrimp Burrito Bowl Recipe (and Why Its Good for You!)
This burrito bowl recipe is:
- Easy to make.
- Great for meal prep. Prepare the individual ingredients at the beginning of the week (minus the shrimp) and assemble when ready to eat.
- Customizable. Have a picky eater? The toppings are completely customizable!
- Healthy and full of vegetables!
This bowl also features shrimp which I love because they are an easy-to-prepare, low calorie, nutrition-packed seafood (and are usually not terribly expensive). Two major health benefits of shrimp include:
- Shrimp provides almost 100% of daily value of selenium. Selenium is a mineral and an antioxidant—meaning it fights free radical damage, helps repair DNA
- Shrimp includes astaxanthin a powerful antioxidant (which is what gives shrimp its reddish-pink hue). Astaxanthin has been shown to contribute to healthier skin (we all want that!), reduced join pain (for my workout warriors) and may protect against some cancers.
How to Make this Recipe
- Prepare the cilantro cashew cream. This is the one step you need to plan ahead. Cashews need to soak 4-8 hours before blending. If you forget (like I often do), bring 2 cups of water to a boil, turn off the heat and soak the cashews in the water for at least 30 minutes. Drain the water and blend all ingredients in a high-speed blender. Pro-tip, use raw, unsalted cashews.
- Prepare the cilantro rice. Prepare white or brown rice according to package directions. Add the cilantro and lime juice.
- Cook the peppers and onions. While the rice is cooking, heat olive or avocado oil in a pan and cook the peppers and onions. I’d recommend cooking the peppers and onions as opposed to eating them raw for the best flavor.
- Cook the shrimp. The last step is to cook the shrimp. Shrimp cook quickly on the stovetop!
- Prepare the additional toppings and bowls. Assemble the burrito bowls by layering rice on the bottom of the bowl and topping it with shrimp, corn, black beans, peppers, avocado, cilantro and lime. Drizzle the cilantro jalapeño cashew cream sauce onto the bowls.
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PrintShrimp Burrito Bowl
These shrimp burrito bowls are made with a cilantro-lime rice, black beans and sautéed peppers and onions and then are topped with shrimp and a delicious cilantro-jalapeño cashew cream. This healthy bowl is great for weekly meal prep and picky eaters as they can be customized.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the cashew cream:
- 1 cup cashews
- 1 jalapeño, sliced and seeded
- 1/2 cup cilantro
- 2 garlic cloves
- 2 tbsps fresh lime juice
- 1/2 tsp salt
- 1 cup water
For the bowls:
- 1 cup of white or brown rice, rinsed well
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 2 tbsp of avocado or olive oil, divided
- 2 yellow, red or orange peppers
- 1/2 large onion, chopped (or 1 small onion)
- 1 garlic clove, minced
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1 pound of shrimp, deveined
- 1 can cooked black beans, drained and warmed
- 1 cup corn kernels
- 1 cup of chopped cabbage
- 1 avocado, cubed
- jalapeño slices
Instructions
- Cilantro jalapeño cashew cream: Soak cashews for at least for hours or overnight (see notes if don’t have enough time for soak). Drain cashews. Add the cashews, 3/4 cup fresh water, the lime juice, cilantro, garlic cloves, jalapeño and salt to a high speed blender. Taste and adjust salt as desired.
- Cilantro lime rice: Cook the rice according to package directions. Add the chopped cilantro and lime juice.
- Sautéed peppers and onions: Add 1 tablespoon of oil. Add the onion and cook for 1-2 minutes until translucent. Add the peppers and garlic and 1/4 teaspoon salt. Cook for 3-4 minutes until soft.
- Shrimp: Coat the shrimp evenly with the cumin, chili powder and salt. Heat a non-stick pan over medium heat. Add 1 tablespoon of oil. Add the shrimp and cook until opaque.
- Assemble the bowls: Divide rice, shrimp and pepper/onion mixture evenly among 4 bowls. Garnish with black beans, cabbage, corn, jalapeño slices and extra cilantro. Top with cilantro cashew cream.
Notes
- If you run out of time to soak the cashews, bring 2 cups of water to a boil, turn off the heat and soak the cashews in the water for at least 30 minutes. Drain and blend with fresh water.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 515 calories
- Fat: 15 g
- Carbohydrates: 69 g
- Fiber: 8 g
- Protein: 30 g