These quick and easy Shrimp Burrito Bowls come together in minutes! They’re light, fresh, healthy, and still packed with flavor. Quick and easy salsa verde shrimp are combined with rice, beans, salsa, cabbage, and topped with the most incredible chipotle sauce. Just throw a warm tortilla on the side and dinner is ready!
Shrimp burrito bowls are perfect for a healthy and satisfying weeknight dinner, meal prep, or any occasion when you’re craving fresh and flavorful food.
Table of Contents
Make Your Own Burrito Bowls in Under 30 Minutes!
If you love shrimp tacos with slaw, this recipe is a similar concept just as a burrito bowl! Y’all know how much I love a bowl dinner, and these chipotle shrimp burrito bowls are a healthy dinner that will still smash that craving for Mexican-inspired food.
They’re also great for meal prep and so easy to customize with your favorite ingredients — perfect for picky eaters! Prep all the ingredients in advance and just heat up for a quick lunch or dinner.
When you are in need of a healthy Mexican-inspired recipe, shrimp bowls are perfect!
Jenny’s Tip: How to Select the Best Shrimp
I’m sure you’ve gone to the grocery store plenty of times looking for shrimp and were bombarded with a million different types and sizes! So what’s the best sized shrimp to use for shrimp burrito bowls?
Whenever you shop for shrimp, there are usually numbers attached like 21-25, 16-20, 10-12, etc. These numbers refer to the size of the shrimp and how many you can expect per pound. The larger the number, the smaller the shrimp.
My favorite sizes for shrimp burrito bowls are the 16-20 size. The shrimp are large enough to feel filling and won’t overcook when you sear them. The shrimp stay plump and tender while being filling enough for several servings.
Look for shrimp that is:
- Raw (uncooked)
- Fresh, or frozen (most shrimp are sold frozen)
- Headless (head-on shrimp can get mushy and take more time to prepare)
- Wild-caught (if available)
- “EZ peel” or Already peeled and deveined – saves time
Tools You’ll Need
Ingredient Notes and Substitutions
- Shrimp. You can use fresh or frozen shrimp here! Just make sure to peel and devein them. I prefer 16-20 size for shrimp burrito bowls.
- Salsa verde. Try my homemade salsa verde recipe or use store bought.
- Pico de gallo. I love a fresh salsa to top these bowls with like pico de gallo. Use any brand you like or go the homemade route.
- Cabbage. I like to buy pre-shredded cabbage from the store to save time!
- Cilantro. Chopped fresh cilantro is one of my favorite toppings.
- Crema. You can find Mexican crema at most well-stocked grocery stores. You can also use sour cream thinned with milk until you can drizzle it.
- Mayonnaise. A combo of mayo and crema is the best base for the chipotle sauce.
- Canned chipotle chilies. Make sure to use a bit of the sauce that the chipotles are packed in.
- Limes. Fresh lime juice gives the chipotle sauce fresh flavor and I always serve lime wedges on the side.
- Toppings. Some of my favorites are steamed rice with cilantro and lime, black beans, avocado or guacamole, pickled onions, etc. The sky is the limit here!
How to Make Shrimp Burrito Bowls at Home
To prep the shrimp: If using frozen shrimp, be sure to defrost overnight in the fridge. Peel the shrimp and then pat dry with paper towels so that they get good color in the skillet. When peeling the shrimp, make sure to get all the shell off and remove the tail. To save time, I get “EZ Peel” shrimp. You could also get already peeled and deveined shrimp.
- Mix the creamy chipotle sauce. All you have to do is add everything to a food processor or blender and pulse until smooth. So simple!
- Cook the shrimp. I suggest patting the shrimp dry with clean paper towels before sautéing. This creates a better sear and prevents the shrimp from steaming in the skillet.
- Stir in the salsa verde. Cook for another 5 or so minutes to thicken the salsa. Then, add the cilantro.
- Make the cilantro rice. You’re just tossing together some steamed white rice, lime juice, lime zest, and a handful of chopped cilantro.
- Assemble the bowls. Feel free to switch up the toppings! You can add anything you like to your shrimp burrito bowls.
Meal Prep Storage Tips
I rarely ever store my bowl dinner recipes already assembled. In my opinion, the best method is to store the ingredients separately and assemble them right before you enjoy them. Then everything tastes completely fresh!
In the Refrigerator: Store any leftovers in an air-tight container in the refrigerator for up to 5 days. Store the chipotle sauce in a separate airtight container in the fridge for up to 1 week.
To Reheat: Reheat the rice, shrimp, and beans in the microwave until warmed through. Then, drizzle with sauce and top with any cold toppings like salsa or sour cream.
Recipe Variations
- Swap the cilantro lime rice with Mexican rice or arroz verde
- Replace the black beans with refried beans or borracho (drunken) beans
- Use fresh corn salsa instead of pico de gallo
- Sub the shrimp with Mexican grilled chicken, carne asada, carnitas, or fajita veggies
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Bowl Dinner Recipes to Try
- Chipotle Beef Burrito Bowls
- Chipotle Chicken Burrito Bowls
- Salmon Rice Bowls
- Homemade Hibachi Bowls
- Spicy Salmon Sushi Bowls
- Grilled Teriyaki Chicken Bowls
- Rainbow Poke Bowls
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Shrimp Burrito Bowls Recipe
Ingredients
Shrimp Bowls
- 1 1/2 lbs raw 16-20 shrimp , peeled and deveined
- 3 tablespoons olive oil , divided
- 1/2 teaspoon ground cumin
- 2/3 cup salsa verde
- 1/2 cup chopped cilantro , divided
- 4 cups steamed white rice
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 1/2 cups seasoned black beans , warmed
- 1 cup pico de gallo , for serving
- shredded cabbage , for serving
- guacamole , for serving
Chipotle Sauce
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema (or sour cream)
- 2-3 canned chipotle peppers , plus adobo sauce
- 1/2 teaspoon granulated sugar
- 1 small garlic clove
- 1/2 lime , juiced
Instructions
- Season the shrimp. Pat the shrimp very dry with paper towels. Toss the shrimp with 1 tablespoon of olive oil, salt, pepper, and cumin in a mixing bowl until well coated. Set aside.
- Mix the chipotle sauce. Combine the sauce ingredients in a small food processor or blender and blend until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
- Cook the shrimp. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, add the shrimp to the skillet and spread in a single layer. Cook for 3-4 minutes on one side, until browned, and flip. Add the salsa verde to the skillet and simmer for 5 minutes. Add 1/4 cup of chopped cilantro and season to taste with salt and pepper.
- Make the cilantro rice. Mix the lime zest, juice, and 1/4 cup chopped cilantro into the rice and season with salt and pepper.
- Assemble the bowls. Divide the rice into bowls and top with the shrimp and desired toppings. Drizzle with chipotle sauce and serve right away.
Nutrition
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