If you’re craving bright, layered flavors all packed conveniently in one bowl, the Shrimp Burrito Bowls with Cilantro Lime Rice and Roasted Corn Recipe is your new best friend. This dish combines tender, perfectly seasoned shrimp with zesty cilantro lime rice, sweet roasted corn, and a creamy, spicy sauce that makes every bite a celebration of textures and tastes. It’s quick to whip up, vibrant on the plate, and irresistibly fresh, making it ideal for a busy weeknight dinner or a casual weekend feast.
Ingredients You’ll Need
What’s truly amazing about this recipe is its simplicity—each ingredient plays a crucial role in delivering that perfect balance of flavor, texture, and color. From the citrusy punch of lime to the warm smokiness in the spice blend, every element comes together effortlessly.
- 12-15 frozen shrimp, defrosted: The star protein, juicy and quick-cooking for a tender bite.
- 10oz jasmine rice: Fragrant and fluffy, the ideal base for the cilantro lime infusion.
- 1/2 cup black beans: Creamy with a subtle earthiness, balancing the brightness of the dish.
- 1/2 cup roasted corn: Adds a touch of sweetness and a satisfying bite.
- 1/2 cup pickled onions: Sharp and tangy, delivering a punch of acidity.
- 1 lime, juiced: Brings fresh citrus zing to the rice and sauce.
- 3 tbsp fresh cilantro (plus extra for topping): Herbal brightness that wakes up the entire bowl.
- 1 tbsp cotija cheese: Crumbly saltiness for depth and texture.
- 1 tbsp olive oil: For perfectly sautéed shrimp with a touch of richness.
- 1 tsp chili powder: Adds smoky warmth to the shrimp and sauce.
- 1 tsp paprika: Enhances color and a mild sweetness.
- 1/2 tsp garlic powder: For that essential savory layer.
- 1/4 tsp onion powder: Subtle sweetness boosting flavor complexity.
- 1/4 tsp black pepper: Gentle heat to balance the spices.
- 1/4 tsp sea salt: To elevate every ingredient’s natural flavor.
- Dash of cayenne: For a little kick without overwhelming heat.
- For the creamy sauce:
- 1/4 cup mayo: Creamy base that tempers the spice.
- 2 tsp hot sauce: Adds depth and layering of heat.
- 1/4 tsp cumin: Earthy warmth tying the sauce to the rest of the bowl.
- 1/4 lime, juiced: Freshness to brighten the sauce.
- 1/2 tsp chili powder: Echoes the shrimp’s seasoning in the sauce.
How to Make Shrimp Burrito Bowls with Cilantro Lime Rice and Roasted Corn Recipe
Step 1: Prepare the Shrimp
Begin by defrosting your shrimp thoroughly. Then, mix together chili powder, paprika, garlic powder, cayenne, onion powder, sea salt, and black pepper to create a flavorful seasoning blend. Coat the shrimp evenly with the spice mixture, ensuring every bite is bursting with spice and aroma.
Step 2: Cook the Shrimp
Heat olive oil in a cast iron skillet until shimmering, then add the shrimp. The key to juicy shrimp is not overcooking, so sauté each side for about 3 minutes until they turn pink and opaque. This method locks in moisture while giving you a nicely seared exterior.
Step 3: Prepare the Rice
While the shrimp cooks, heat your jasmine rice—either in the microwave or stovetop—until fluffy. Once warm, mix the juice of 1 lime and fresh chopped cilantro into the rice, instantly brightening it and infusing that vibrant, citrus-herb flavor that ties the bowl together.
Step 4: Get the Beans and Corn Ready
Drain and rinse the black beans to keep them fresh and light. For the roasted corn, if you’re using frozen like the popular Trader Joe’s variety, just heat as directed or lightly sauté for added caramelized sweetness that elevates the dish’s texture and taste.
Step 5: Make the Creamy Sauce
Mix mayo, hot sauce, cumin, lime juice, and chili powder into a smooth, zesty sauce. This creamy topping adds cooling richness and a spicy zip that complements the shrimp and veggies beautifully.
Step 6: Assemble Your Shrimp Burrito Bowls with Cilantro Lime Rice and Roasted Corn Recipe
Layer your bowls starting with the cilantro lime rice, followed by roasted corn, black beans, and the freshly sautéed shrimp. Scatter pickled onions over the top, sprinkle cotija cheese and extra cilantro for freshness. Finally, drizzle the creamy spicy sauce to finish a meal that looks as incredible as it tastes.
How to Serve Shrimp Burrito Bowls with Cilantro Lime Rice and Roasted Corn Recipe
Garnishes
Adding fresh cilantro leaves and crumbled cotija cheese on top not only brightens the flavors but also adds beautiful pops of color that make the dish irresistibly inviting.
Side Dishes
This bowl is hearty on its own, but if you want to round out your meal, consider serving with a light avocado salad or crispy tortilla chips that can scoop up every last bit of goodness.
Creative Ways to Present
Try serving these bowls in rustic earthenware for a cozy vibe or individual mason jars for a fun, portable lunch option. Layer the ingredients vertically for a stunning presentation that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Keep leftover ingredients separate in airtight containers—the shrimp, rice, and veggies all store beautifully in the fridge for up to 2 days. This way, you can maintain maximum freshness and avoid sogginess.
Freezing
While the rice and beans freeze well, shrimp and creamy sauces don’t thaw as nicely, so it’s best to prepare just enough shrimp to eat fresh. You can freeze cooked rice and black beans separately to save time on a future meal.
Reheating
Warm the rice and veggies gently on the stove or microwave. Reheat shrimp quickly in a skillet just until warmed through to keep that tender texture, then add fresh toppings and sauce right before serving.
FAQs
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp works beautifully here and will cook even faster. Just adjust cooking times slightly and be sure to pat them dry before seasoning for the best sear.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a tasty, salty alternative that mimics the crumbly texture and adds a similar tangy note.
Is there a way to make this recipe vegetarian?
Definitely! Swap the shrimp for grilled or sautéed tofu, tempeh, or even roasted sweet potatoes to keep the hearty and flavorful vibe intact without meat.
Can I meal prep these Shrimp Burrito Bowls with Cilantro Lime Rice and Roasted Corn Recipe?
Yes, prepping components like rice, beans, and roasted corn ahead of time is perfect for meal prep. Add freshly cooked shrimp and sauce when ready to eat to keep flavors vibrant.
How spicy is this dish?
The heat level is gentle and balanced thanks to the dash of cayenne and chili powder, but you can easily adjust by adding more hot sauce to the creamy sauce or extra cayenne if you like it kickier.
Final Thoughts
If you’re looking for a meal that jazzes up dinner nights with fresh, vibrant flavors and satisfying textures, the Shrimp Burrito Bowls with Cilantro Lime Rice and Roasted Corn Recipe should be at the top of your list. Easy to make yet impressive in both taste and presentation, it’s one of those dishes that feels like a warm hug and a fiesta all at once. Dive right in and enjoy every single bite!
Print
Shrimp Burrito Bowls with Cilantro Lime Rice and Roasted Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Shrimp Burrito Bowls combine perfectly seasoned shrimp with flavorful cilantro lime rice, black beans, roasted corn, and a tangy creamy sauce for a quick and delicious meal. Ready in just 20 minutes, this dish brings vibrant, fresh flavors together in a wholesome, easy-to-assemble bowl perfect for lunch or dinner.
Ingredients
Shrimp and Seasoning
- 12–15 frozen shrimp, defrosted
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- dash of cayenne
- 1 tbsp olive oil
Base and Toppings
- 10 oz jasmine rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup roasted corn
- 1/2 cup pickled onions
- 1 lime, juiced
- 3 tbsp fresh cilantro, plus additional for garnish
- 1 tbsp cotija cheese
Creamy Sauce
- 1/4 cup mayonnaise
- 2 tsp hot sauce
- 1/4 tsp cumin
- 1/4 lime, juiced
- 1/2 tsp chili powder
Instructions
- Defrost Shrimp: Begin by defrosting the frozen shrimp completely to ensure even cooking.
- Mix Seasonings: In a small bowl, combine chili powder, paprika, garlic powder, cayenne, onion powder, sea salt, and black pepper to create a flavorful spice mix.
- Coat Shrimp: Toss the defrosted shrimp in the seasoning blend, making sure each piece is thoroughly coated with the spices.
- Heat Skillet and Cook Shrimp: Add olive oil to a cast iron skillet and heat until shimmering. Add the seasoned shrimp and cook for about 3 minutes per side, until pink and cooked through, approximately 6 minutes total.
- Prepare Rice: Heat jasmine rice according to package instructions or in the microwave until warm and fluffy.
- Prepare Corn and Beans: Heat roasted corn if needed and drain and rinse black beans to remove excess liquid.
- Make Cilantro Lime Rice: Mix the warm jasmine rice with the juice of one lime and 3 tablespoons of fresh cilantro, stirring gently to combine and infuse flavor.
- Make Creamy Sauce: In a small bowl, whisk together mayonnaise, hot sauce, cumin, lime juice from 1/4 lime, and chili powder. Adjust seasoning to taste or substitute with your favorite store-bought sauce.
- Assemble Burrito Bowls: In serving bowls, layer cilantro lime rice as the base, then add roasted corn, black beans, pickled onions, sautéed shrimp, and a sprinkle of cotija cheese.
- Garnish and Serve: Top each bowl with extra fresh cilantro and drizzle the creamy sauce over the top for added flavor and creaminess.
- Enjoy: Serve immediately and enjoy your flavorful shrimp burrito bowls packed with vibrant tastes and textures.
Notes
- Use thawed shrimp to ensure even cooking and proper seasoning absorption.
- You can use canned black beans and frozen roasted corn for convenience.
- Adjust the level of cayenne pepper to control the spiciness according to your preference.
- Substitute cotija cheese with feta or omit for a dairy-free option.
- The creamy sauce can be made in advance and stored in the refrigerator for up to 3 days.
- Serve with warm tortillas for a more traditional burrito experience if desired.
