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High-Protein Shrimp Burrito Bowl

Published January 4, 2018
2 minute read
High-Protein Shrimp Burrito Bowl
Published January 4, 2018
2 minute read
In This Article

Skip the long line at Chipotle, and serve up a healthy seafood burrito bowl in the comfort of your own home. With layer upon layer of cilantro-lime black beans and rice, sautéed veggies and juicy shrimp, these bowls are a breeze to put together! Sub in your favorite protein (chicken, beef, tofu) — whatever floats your boat. An added perk? You won’t be charged extra for that avocado on top.

High-Protein Shrimp Burrito Bowl

Ingredients

For the cilantro black beans and rice

  • 3/4 cup (135 grams) uncooked long-grain brown rice (certified gluten-free if necessary)
  • 1 1/2 cups (355 grams) water
  • 1 (15.5-ounce or 420 grams) can black beans, rinsed and drained (certified gluten-free if necessary)
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/4 cup (5 grams) chopped fresh cilantro

For the burrito bowl

  • 1 teaspoon canola oil
  • 1 medium (55 grams) onion, sliced
  • 2 medium (240 grams) bell peppers, sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 pound (455 grams) medium shrimp, peeled and deveined
  • 2 cups (95 grams) loosely packed chopped romaine lettuce
  • 1 medium (125 grams) tomato, seeded and chopped>1 medium (150 grams) ripe avocado, diced

Directions

Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.

Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado.

Nutrition Information

Serves: 4 Serving Size: 1 cup beans and rice + 1 1/4 cups shrimp and vegetables + 1/2 cup lettuce + 1/3 cup chopped tomato + 1/4 cup avocado

Per serving: Calories: 450; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 172mg; Sodium: 452mg; Carbohydrate: 56g; Dietary Fiber: 13g; Sugar: 4g; Protein: 34g

Nutrition Bonus: Potassium: 994mg; Iron: 31%; Vitamin A: 83%; Vitamin C: 139%; Calcium: 14%

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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