This shrimp burrito bowl is fresh, satisfying, and full of bright flavors. Juicy, seasoned shrimp are served over a cauliflower-and-black-bean “rice” base with corn, avocado, tomatoes, green onions, and a tangy yogurt dressing. It’s ideal for weeknight dinners, meal prep, or building a customizable bowl everyone will enjoy.
My kids always ask for burrito bowls because they feel a little “special.” This shrimp version is one of our family favorites: tender shrimp bites on cauliflower-and-black-bean rice with fresh corn, avocado, and tomatoes. It stores well for meal prep and is easy to adapt if you prefer a different protein.
Key Ingredients
Below are the main ingredients used in this bowl. Exact measurements are listed in the recipe card further down.
- Shrimp: Raw shrimp (thawed if frozen) is preferred — not the pre-cooked orange shrimp.
- Olive oil (or avocado oil)
- Lime (juice and zest) and white wine vinegar
- Seasonings: Old Bay or Cajun seasoning, smoked paprika, salt, and pepper
- Garlic: Fresh cloves, minced
- Honey (or agave)
- Greek yogurt (sour cream or dairy-free yogurt works too)
- Dijon mustard (or honey mustard)
- Cauliflower rice: Freshly riced or frozen thawed cauliflower rice
- Black beans: Canned, rinsed (or pinto beans)
- Toppings: Tomatoes, avocado, corn (canned or steamed), green onions, and cilantro
How to make shrimp burrito bowl
- Make the cauliflower-and-bean rice: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add cauliflower rice and minced garlic and cook, stirring occasionally, 6–8 minutes until tender. Stir in lime juice and zest, add the black beans, season with salt and pepper, then set aside. Wipe the pan clean.
- Season the shrimp: In a medium bowl, whisk together 2 tablespoons olive oil, lime juice, Old Bay or Cajun seasoning, minced garlic, honey, salt, and pepper. Add the shrimp and toss to coat. Let marinate 15 minutes if time allows.
- Make the dressing: Whisk Greek yogurt, Dijon mustard, lime juice, white wine vinegar, smoked paprika, salt, and pepper until smooth.
- Cook the shrimp: Heat the same nonstick pan over medium-high heat. Add marinated shrimp in a single layer and cook 2–3 minutes per side, until pink and opaque. Remove from heat.
- Assemble the bowls: Divide the cauliflower rice among bowls. Top with cooked shrimp, sliced avocado, tomatoes, corn, green onions, and cilantro. Drizzle with the yogurt dressing and serve with lime wedges.
Helpful Tips
- Don’t overcook the shrimp: Shrimp cook quickly; once they turn pink and opaque, remove them. Overcooking makes them rubbery.
- Pat shrimp dry before seasoning: Dry shrimp hold seasoning better and sear more evenly.
- Prep toppings ahead: Chop vegetables, cook the cauliflower rice, and mix the dressing before dinnertime for fast assembly.
- Add a sauce: The yogurt-Dijon dressing in this recipe brightens the bowl, but salsa or a creamy chipotle sauce also work well.
Variations
- Swap cauliflower rice for brown rice, cilantro-lime rice, or quinoa.
- Use chicken, salmon, ground turkey, or beef instead of shrimp.
- Choose dairy-free yogurt or sour cream for the dressing if you prefer.
- Use Old Bay, Cajun, or taco seasoning depending on the flavor profile you want.
What toppings go well with burrito bowls?
Popular toppings include shredded cheese, sour cream, salsa or pico de gallo, shredded lettuce, sliced avocado, sliced jalapeños, red onion, and a light sprinkle of chili powder.
Common Questions
Store assembled components in airtight containers in the refrigerator for up to 3–4 days. Keep sensitive toppings like avocado and tomatoes separate and add them just before serving.
Yes. This bowl works well cold or at room temperature, especially since the cauliflower rice and shrimp taste good chilled. Warm if you prefer.
Yes. Skip the beans and corn and add extra greens or shredded lettuce to reduce carbs.
Absolutely. Cook shrimp and cauliflower rice ahead, portion into containers, and add fresh toppings and dressing just before eating.
Storing and Reheating
- Storing: Refrigerate leftovers in sealed containers for up to 3 days. Avoid freezing the assembled bowl because some ingredients don’t freeze well.
- Reheating: Remove avocado and fresh tomatoes before reheating. Microwave reheated portions about 1 minute, or until warmed through.
More shrimp Recipes
- Shrimp Creole Recipe
- Easy Cajun Shrimp Recipe
- Shrimp Rasta Pasta
- Easy Shrimp Fajita Skillet
- Healthy Shrimp Scampi
- Creamy Tuscan Shrimp
- Creamy Garlic Shrimp Skillet
You may also like
- Balsamic Chicken Caprese
- Mediterranean Chicken Salad
- Easy Honey Garlic Chicken
- Mexican Street Corn Salad
- Grilled Beef Shawarma Bowl
- Greek Chicken Bowl
Thank you for reading and cooking along. If you try this recipe, please leave a comment to share how it turned out.
Shrimp Burrito Bowl
Pin
Ingredients
- 1 pound medium shrimp, deveined and peeled
- 2 tablespoons olive oil, divided
- 1 large lime, juice and zest
- 1 tablespoon Old Bay or Cajun seasoning
- 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, juice and zest of
- 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
Instructions
- Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Add 4 cups cauliflower rice and 1–2 minced garlic cloves. Cook, stirring occasionally, 6–8 minutes until tender. Stir in the juice and zest of 1 lime, add the black beans, and season with salt and pepper. Set aside and wipe the pan clean.
- In a medium bowl, combine 2 tablespoons olive oil, the juice of 1 large lime, 1 tablespoon Old Bay or Cajun seasoning, 2 minced garlic cloves, 2 teaspoons honey, and salt and pepper. Toss in 1 pound medium shrimp to coat and allow to marinate 15 minutes if desired.
- Whisk the dressing ingredients together: 1 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lime juice, 2 teaspoons white wine vinegar, 1/4 teaspoon smoked paprika, and salt and pepper.
- Heat the same nonstick pan over medium-high heat. Add the marinated shrimp in a single layer and cook 2–3 minutes per side, until pink and opaque. Remove from heat.
- Divide the cauliflower rice among bowls. Top with shrimp, sliced avocado, tomatoes, and corn. Garnish with sliced green onions and cilantro, drizzle with dressing, and serve with lime wedges.
Notes
- Swap cauliflower rice for brown rice or quinoa if preferred.
- Use chicken or ground beef instead of shrimp if you like.
- Any neutral oil works for cooking.
- Use fresh produce for the best texture and flavor.
- Dairy-free yogurt can replace Greek yogurt in the dressing.
- Use raw shrimp (not pre-cooked) for best results.
- Old Bay is recommended, but Cajun seasoning also works well.
Nutrition
Calories: 548 kcal
Carbohydrates: 58 g
Protein: 37 g
Fat: 22 g
Nutrition information is an approximation.
Additional Info
Mention @healthyfitnessmeals or tag #healthyfitnessmeals if you share it on social media.