Shrimp Burrito Bowl
with shredded lettuce / tomatoes / avocado / lime vinaigrette
It's taco Tuesday with these paleo-friendly shrimp burrito bowls that are topped with your favorite burrito fillings and finished with a tangy vinaigrette.
Ingredients
- Shrimp, peeled and deveined - 1 1/2 lbs
- Lettuce, romaine hearts - 2 , shredded
- Green onions - 2 stalks , chopped, green and white parts combined
- Tomatoes, medium - 2 , chopped
- Avocados - 2 , chopped
- Onions, medium and white - 1/4 , diced
- Chili powder - 1 tsp
- Coriander, ground - 1 tsp
- Oil, cooking - 1 Tbsp
- Lime juice - 2 tsp
- Vinegar, red wine - 2 tsp
- Cumin, ground - 1/4 tsp
- Honey - 1/4 tsp
- Oil, cooking - 3 Tbsp
Prep
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Shrimp - Defrost, rinse, and pat dry.
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Make vinaigrette - Whisk together lime juice, vinegar, cumin, and honey. Add oil (portion for vinaigrette) while whisking. Season with a pinch of salt. (Can be done up to 5 days ahead)
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Lettuce / Green onions / Tomatoes / Avocados / Onions - Prep as directed.
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Season shrimp - Toss shrimp with chili powder, dried coriander, and some salt and pepper.
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Make
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Heat a skillet over medium heat. Add oil (portion for shrimp) and then shrimp to heated oil. Saute until shrimp is opaque and heated through, 3 to 6 minutes (depending on size).
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Assemble bowls with a bed of shredded lettuce topped with shrimp. Add green onions, tomatoes, avocados, and onions. Drizzle with vinaigrette and serve!
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