Shrimp Burrito Bowl
With the weather warming up and fresh seasonal vegetables readily available, a great way to spruce up your lunch (or dinner!) is with a "bowl" of nutrition.
Today's recipe uses the concept of nourish bowls, a bowl of nutrient-dense foods in the form of proteins, carbohydrates, and healthy fats. This bowl can be filled with any vegetable, protein and grain of your choice! Using leftover rice, chicken, shrimp, canned beans, and fresh vegetables and spices, this meal is sure to please!
Shrimp Burrito Bowl
20 pcs. shrimp. shelled and de-veined, raw
1 clove of garlic, minced
1 tsp butter
Juice of 1/2 lime
1 cup cooked rice
1/2 cup black beans, rinsed and drained
1/2 cup corn, cooked
1 fresh avocado, sliced
1 cup cooked vegetable of choice (broccoli, carrots, sweet peppers, etc.), chopped/sliced
1 tbsp vegetable oil
1/4 cup mayonnaise
1 tbsp Sriracha hot sauce
Juice from 1/2 a lime
Seasoning mix (a pinch of each: salt, pepper, paprika, allspice, cinnamon, nutmeg)
Build Your Bowl
In a pan over medium-high heat, saute your choice of vegetables in oil, until cooked through.
Cook rice according to package, or reheat rice if using leftovers
In saucepan, heat black beans until warm.
Cook frozen corn according to package and drain.
In a pan over medium heat, melt butter and saute garlic until fragrant. Add shrimp and saute until pink and no longer translucent.
Mix all sauce ingredients until smooth and set aside
Once all ingredients are prepared, arrange them in a bowl by layering ingredients over rice or arranging them as you wish.
Drizzle sauce over the bowl and enjoy!
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