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Shrimp Burrito Bowl

Close up of shrimp burrito bowl garnished with cilantro lime rice, black beans, red cabbage, avocado, and an onion and pepper mixture.
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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.

Ingredients

Scale

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

  1. 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. 
  2. Cilantro lime rice: Cook the rice according to package directions. Add the chopped cilantro and lime juice.
  3. 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.
  4. 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.
  5. 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

Find it online: https://eatbeautifullyblog.com/shrimp-burrito-bowl/