Shrimp Burrito Bowl: A Healthy Protein Bowl Dinner

This healthy shrimp burrito bowl is packed with protein, veggies, rice and beans – a quick, balanced dinner in 30 minutes.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 bowls
Calories: ~480 kcal per serving

Make dinner fun and nourishing with this shrimp burrito bowl. It combines juicy, spiced shrimp with rice, beans and fresh veggies for a balanced meal. Even if you’re new in the kitchen, this recipe is easy to follow. You’ll have a colorful, protein-packed bowl ready in just half an hour.

• High in lean protein from shrimp
• Loaded with fiber from rice, beans and veggies
• Ready in 30 minutes – perfect for weeknights
• Easy to customize with your favorite toppings
• Feeds a family or makes great leftovers

Ingredients
(Serves 4)

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 cup (185 g) uncooked brown rice
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup (150 g) corn kernels (fresh or frozen)
• 1 cup (150 g) cherry tomatoes, halved
• 1 avocado, diced
• ¼ cup (40 g) red onion, finely chopped
• 2 tbsp (30 ml) olive oil, divided
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime
• 2 tbsp (8 g) fresh cilantro, chopped
Optional toppings: shredded cheese, Greek yogurt or sour cream, hot sauce

How to make it

1. Cook the rice: Rinse brown rice under cold water. In a pot, combine rice and 2 cups (480 ml) water. Bring to a boil, cover, then lower heat and simmer 35 minutes until water is absorbed. Remove from heat and fluff with a fork.
2. Season the shrimp: In a bowl, toss shrimp with 1 tbsp olive oil, chili powder, cumin, salt and pepper.
3. Cook the shrimp: Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add shrimp in a single layer. Cook 2–3 minutes per side until pink and firm. Remove from heat.
4. Warm the beans and corn: In a small saucepan, combine black beans and corn over medium heat. Stir until heated through, about 3 minutes.
5. Assemble the bowls: Divide rice among 4 bowls. Top each with beans, corn, seasoned shrimp, tomatoes, avocado and red onion.
6. Add finishing touches: Drizzle with lime juice, sprinkle cilantro and add any optional toppings you like. Serve immediately.

Tips and common mistakes

• Don’t overcook shrimp – they turn rubbery if left too long.
• Let the rice rest, covered, off heat for 5 minutes to stay fluffy.
• If using frozen corn, thaw before heating to keep a crisp texture.
• Taste and adjust salt after assembling, not before.

Substitutions

• Rice: Swap brown rice for quinoa or cauliflower rice (low-carb).
• Beans: Use pinto or kidney beans instead of black beans.
• Veggies: Add bell peppers, shredded lettuce or pickled jalapeños.
• Protein: Try diced chicken breast or firm tofu for variation.

Storage instructions

Refrigerate bowls (without avocado and fresh toppings) in airtight containers for up to 3 days. Store avocados and dressings separately. Reheat in the microwave for 1–2 minutes or until warm.

FAQ

Q: Can I make this ahead of time?
A: Yes. Cook and store rice, beans and shrimp separately. Assemble just before eating.

Q: How can I make it dairy-free?
A: Skip cheese and sour cream. Add a dairy-free yogurt or extra avocado slices.

Q: Is this freezer-friendly?
A: Rice and beans freeze well, but shrimp can get rubbery. Freeze components separately if needed.

Q: What sides go well with this bowl?
A: A simple green salad, tortilla chips or a side of grilled veggies.

Take your taste buds on a trip without leaving the kitchen! If you’re craving bold, savory Asian flavors, our beef fried rice is a quick and delicious 20-minute meal. Prefer a trip to Italy? Indulge in our garlic chicken pasta or the crispy, cheesy goodness of our chicken Parmesan pasta. Both are restaurant-quality meals made simple for home cooks.