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 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.

The Best Shrimp Burrito Bowls

If you loved my shrimp tacos with slaw, you’re going to love these shrimp burrito bowls. It’s the same method for cooking the shrimp in salsa verde but in bowl form!

Y’all know how much I love a bowl dinner and since I’ve been on a kick, 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!

Why You’ll Love this Recipe

Quick & Easy – Need a dinner recipe that comes together in under 30 minutes? This is the recipe for you!

Minimal Ingredients – Shrimp burrito bowls rely on some freezer and pantry staples, plus just a couple of ingredients for toppings and that’s it! You don’t need a ton of ingredients to get a great dinner on the table.

Healthy – I am all about healthy dinners that are packed with flavor. This recipe is naturally gluten-free, high in protein, and low in fat. Perfect for healthy eating!

How to Make Shrimp Burrito Bowls

Any skillet will work here, but I love the char that you get from using a cast iron skillet.

TOOLS NEEDED

• Cast Iron Skillet
• Sharp Knife
• Cutting Board
• Mixing Bowl

INGREDIENTS 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!

The Process

1. 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.
2. Mix the chipotle sauce. Combine the sauce ingredients in a small food processor or blender and blend until smooth. Refrigerate until ready to use.
3. 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 the cilantro and season to taste with salt and pepper.
4. Make the cilantro rice. Mix the lime zest, juice, and 1/4 cup chopped cilantro into the rice and season with salt and pepper.
5. Assemble the bowls. Divide the rice into bowls and top with the shrimp and desired toppings. Drizzle with chipotle sauce and serve right away.

Preparing Shrimp for Shrimp Burrito Bowls

I love buying frozen shrimp and keeping it in the freezer for whenever I need a quick protein for dinner. Before cooking the shrimp for shrimp burrito bowls, they do need a bit of prep.

If using frozen shrimp, be sure to defrost the shrimp overnight in the fridge. Peel the shrimp and then make sure to pat the shrimp 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.

Understanding Shrimp Sizes

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

Storage & Reheating Instructions

I rarely ever store my bowl dinner recipes already assembled. In my opinion, the best way to store bowl recipes is to store the shrimp burrito bowl 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.

Shrimp Burrito Bowls FAQs

Are shrimp burrito bowls gluten-free?

Yes! However, when buying salsa verde be sure to check the labels to confirm that they’re gluten-free. If you use my salsa verde recipe, it’s 100% gluten-free.

Can I use another protein besides shrimp?

Definitely! This recipe would be great with diced chicken breast or thighs, diced pork tenderloin, or even cubed sirloin steak.

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Shrimp Burrito Bowls are of my favorite weeknight meals! They’re quick and easy while being healthy and packed with flavor. 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

Korean BBQ Beef Bowls
Carne Asada Burrito Bowls
Salmon Rice Bowls
Spring Roll Bowls
Grilled Teriyaki Chicken Bowls

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