Shrimp Burrito Bowl

A shrimp burrito bowl is my go-to when I want something that tastes like takeout but comes together in about 30 minutes. Juicy, lime-marinated shrimp sit on top of garlicky cauliflower rice and black beans, then get finished with a tangy Greek yogurt dressing. It hits that fresh, filling spot without any heavy lifting in the kitchen.

I started making this on nights when my kids had back-to-back activities and I needed dinner on the table fast, but I still wanted it to feel like an actual meal, not a drive-thru bag. The first time I made it, my husband asked if I’d ordered takeout from the Mexican spot down the street. My youngest picks out every piece of corn before eating anything else, every single time.

I usually double the shrimp because leftovers disappear fast in this house. Once you’ve got the shrimp marinating and the cauliflower rice going, the rest comes together while you chop toppings.

Ingredients for Shrimp Burrito Bowl

Here’s what I use, along with a few swaps that work if you’re missing something or feeding picky eaters. Nothing here is hard to find at a regular grocery store.

For the Shrimp

• 1 pound medium shrimp, deveined and peeled
• 2 tablespoons olive oil, divided
• 1 large lime, juiced and zested
• 1 tablespoon Old Bay or Cajun seasoning (I always reach for Old Bay first, but Cajun works if that’s what’s in your pantry)
• 2 garlic cloves, minced
• 2 teaspoons honey
• Kosher salt and pepper, to taste

For the Dressing

• 1 cup Greek yogurt
• 1 tablespoon dijon mustard
• 1 tablespoon lime juice
• 2 teaspoons white wine vinegar
• 1/4 teaspoon smoked paprika
• Kosher salt and ground pepper, to taste

For the Bowls

• 1 tablespoon olive oil
• 4 cups cauliflower rice, frozen and thawed
• 1-2 garlic cloves, minced
• 1 lime, juiced and zested
• 15 ounces black beans (one can), rinsed and drained
• 1-2 fresh tomatoes, diced (or 1 cup halved cherry tomatoes)
• 1 large avocado, thinly sliced
• 1 cup corn, canned
• 4 green onions, thinly sliced
• 2 tablespoons fresh cilantro, minced
• Lime wedges, for serving

In my experience, using raw shrimp instead of the pre-cooked kind makes a real difference here. Pre-cooked shrimp turns rubbery fast in a hot pan, and you lose that fresh sear. (Heads up: this recipe contains shellfish and dairy.)

Step-by-Step Instructions

My go-to method is getting the rice and beans cooking first so everything finishes around the same time. Here’s how I put it together.

Step 1: Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add the cauliflower rice and 1-2 minced garlic cloves. Cook, stirring occasionally, for 6-8 minutes, until the rice is tender and any excess moisture has cooked off. Stir in the lime juice and zest and the black beans, then season with salt and pepper. Set aside and wipe the pan clean with a paper towel.

Step 2: In a medium bowl, combine 2 tablespoons olive oil, the juice and zest of 1 large lime, the Old Bay or Cajun seasoning, 2 minced garlic cloves, honey, and salt and pepper. Mix well. Add the shrimp and toss until every piece is coated. Let it marinate for 15 minutes on the counter. Pro tip: don’t marinate shrimp much longer than that. The lime juice starts to “cook” the shrimp if it sits too long, which changes the texture before it even hits the pan.

Step 3: Meanwhile, whisk together the Greek yogurt, dijon mustard, lime juice, white wine vinegar, smoked paprika, and salt and pepper in a small bowl until smooth. Set aside.

Step 4: Heat the same non-stick pan over medium-high heat. Add the marinated shrimp in a single layer, making sure they aren’t crowded. Cook for 2-3 minutes per side, until they’re pink and opaque all the way through. Set aside.

Step 5: To assemble, divide the cauliflower rice and black bean mixture among four bowls. Top each with shrimp, sliced avocado, chopped tomatoes, and corn.

Step 6: Garnish with green onions and cilantro. Drizzle with the dressing and serve with lime wedges on the side.

Rachel Collins

Shrimp Burrito Bowl

Fresh and flavorful shrimp burrito bowls made with juicy seasoned shrimp, cauliflower rice, and black beans, topped with a tangy Greek yogurt dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marinate (optional) 15 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Lunch, Main Course

Cuisine: American, Mexican

Calories: 548

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb medium shrimp deveined and peeled
• 2 tbsp olive oil divided
• 1 large lime juiced and zested
• 1 tbsp Old Bay or Cajun seasoning
• 2 garlic cloves minced
• 2 tsp honey
• Kosher salt and pepper to taste
• 1 cup Greek yogurt
• 1 tbsp dijon mustard
• 1 tbsp lime juice
• 2 tsp white wine vinegar
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• 4 cups cauliflower rice frozen and thawed
• 1-2 garlic cloves minced
• 1 lime juiced and zested
• 15 oz black beans one can, rinsed and drained
• 1-2 fresh tomatoes diced, or 1 cup halved cherry tomatoes
• 1 large avocado thinly sliced
• 1 cup corn canned
• 4 green onions thinly sliced
• 2 tbsp fresh cilantro minced
• Lime wedges for serving

Equipment

• Large non-stick pan
• Mixing bowls
• Whisk

Method

 

1. Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add the cauliflower rice and 1-2 minced garlic cloves. Cook, stirring occasionally, for 6-8 minutes, until tender. Stir in the lime juice and zest and the black beans, then season with salt and pepper. Set aside and wipe the pan clean.
2. In a medium bowl, combine 2 tablespoons olive oil, the juice and zest of 1 large lime, the Old Bay or Cajun seasoning, 2 minced garlic cloves, honey, and salt and pepper. Add the shrimp and toss to coat.

   Don’t marinate the shrimp longer than 15 minutes. The lime juice starts to “cook” the shrimp if it sits too long, which changes the texture before it hits the pan.
3. Meanwhile, whisk together the Greek yogurt, dijon mustard, lime juice, white wine vinegar, smoked paprika, and salt and pepper in a small bowl until smooth.
4. Heat the same non-stick pan over medium-high heat. Add the marinated shrimp in a single layer. Cook 2-3 minutes per side, until pink and opaque. Set aside.
5. Divide the cauliflower rice and black bean mixture among four bowls. Top with shrimp, sliced avocado, chopped tomatoes, and corn.
6. Garnish with green onions and cilantro. Drizzle with the dressing and serve with lime wedges.

Nutrition

Calories: 548kcalCarbohydrates: 58gProtein: 37gFat: 22gSaturated Fat: 4gCholesterol: 146mgSodium: 922mgPotassium: 1503mgFiber: 19gSugar: 12gVitamin A: 1724IUVitamin C: 102mgCalcium: 234mgIron: 5mg

Notes

You may use brown rice or quinoa instead of cauliflower rice. Instead of shrimp, you may use chicken or ground beef. Any oil of choice will work. Use fresh ingredients for best flavor. You can use dairy-free yogurt instead of Greek yogurt. Use raw shrimp, not pre-cooked. Old Bay seasoning is preferred, but Cajun will also work.

Don’t Lose This Recipe

Save it to your favorite Pinterest board so it’s always easy to find the next time you’re planning dinner, meal prepping, or craving a fresh homemade bowl.

Pin it For Later

What to Serve With Shrimp Burrito Bowl

This bowl is already balanced, but a few sides round it out nicely if you’re feeding a hungry table.

Warm tortilla chips and guacamole: The crunch is a nice contrast to the soft rice and shrimp, and it turns the meal into more of a spread.

Mexican street corn salad: The sweetness of the corn and the tang of cotija cheese play well against the smoky shrimp seasoning.

A simple black bean soup: If it’s a cooler night, a small cup on the side adds warmth without competing with the bowl’s flavors.

Sparkling limeade: The citrus echoes the lime in the shrimp and dressing and keeps the meal feeling light.

Storage & Serving Tips

Store the components separately in airtight containers in the fridge for up to 3 days. The shrimp and rice mixture keep well, but I’d wait to slice the avocado until you’re ready to eat, since it browns fast.

To reheat, warm the shrimp and cauliflower rice in a skillet over medium heat for a few minutes, or microwave in 30-second bursts. The dressing doesn’t need reheating, just give it a stir since it can separate slightly in the fridge.

This recipe is easy to change up depending on what’s in your kitchen. Swap the cauliflower rice for brown rice or quinoa, use chicken or ground beef instead of shrimp, or wrap the whole thing in a tortilla for a burrito instead of a bowl.

My Favorite Sauces for Shrimp Burrito Bowl

The Greek yogurt dressing in this recipe is great on its own, but if you want to switch things up, a few other sauces pair really well with the smoky shrimp and cauliflower rice. I found these based on what other cooks use on similar shrimp bowls, and they all bring something a little different to the table.

Chipotle Lime Crema: A blend of sour cream or mayo, lime juice, and minced chipotle peppers in adobo sauce. It adds smoky heat that plays off the Old Bay seasoning on the shrimp.

Creamy Avocado Sauce: Blended avocado, lime, and a little yogurt or sour cream for a cooling, mild sauce that leans into the avocado already in the bowl.

Cilantro Lime Crema: Sour cream or yogurt blended with fresh cilantro and lime juice. It’s bright and herby, and works especially well if you love the cilantro garnish already on top.

Salsa Verde: A tangy, slightly tart green salsa made from tomatillos. It cuts through the richness of the avocado and dressing.

Smoky Poblano Crema: Roasted poblano peppers blended into a creamy base for a milder, smokier alternative to chipotle. Good if you want depth without a lot of heat.

If shrimp isn’t what you’re craving that night, I’ve got other proteins that work just as well in this same format. My grilled chicken version of this bowl comes together almost as fast, or you can go heartier with a steak burrito bowl when you want something more filling. For busy weeks, my budget-friendly ground beef bowl is one of my most-made dinners, and when I have more time on a weekend, I’ll pull out my slow-cooked carnitas burrito bowl instead.

Conclusion