A Quick Lunch That Feels Like a Restaurant Treat
Some days, I open the fridge and just want something bright, wholesome, and satisfying — without spending an hour cooking. That’s when I turn to this shrimp burrito bowl. It’s my favorite weekday hero: bold, colorful, and packed with everything I love in one bite.
This bowl came together one afternoon when I spotted some leftover rice, a ripe avocado, and a few shrimp I needed to use up. I tossed the shrimp in a quick mix of chipotle, paprika, and lime zest, then built the bowl from there. What landed on the table was better than expected — juicy, spiced shrimp over fluffy cilantro-lime rice, with crunchy romaine, creamy avocado, bright pico de gallo, and a spoonful of yogurt to tie it all together.
Tools You’ll Need to Make a Shrimp Burrito Bowl at Home
Essential Kitchen Tools
- Non-stick skillet or grill pan – Great for giving your shrimp a beautiful sear while keeping them tender and juicy.
- Medium saucepan – For making fluffy cilantro-lime rice or reheating leftovers.
- Mixing bowls – Handy for keeping your prep organized, whether you’re seasoning the shrimp or combining your toppings.
- Cutting board & sharp knife – To slice up that creamy avocado, juicy radish, and fresh herbs quickly and cleanly.
Having these simple tools ready makes the whole process feel more like putting together a colorful plate than actually cooking — perfect for hectic weekdays or laid-back weekend meals.
Ingredients for Shrimp Burrito Bowl
I love how this dish comes together with ingredients that are easy to find yet full of flavor.
Main Ingredients:
- 1 lb shrimp – peeled and deveined (medium size preferred)
- 1 batch cooked coconut cilantro-lime rice – fragrant, slightly sweet, and zesty base for the bowl.
- 1 cup romaine lettuce – shredded
- 1 medium avocado – sliced or cubed
- ½ cup pico de gallo – fresh and zesty
- 2–3 radishes – thinly sliced for crunch
- ¼ cup Greek yogurt or sour cream – optional, for a creamy topping
- Small handful of fresh cilantro – chopped and used as a fresh finishing touch
For the Shrimp Marinade:
- 1 tsp coconut sugar – to add a mild hint of natural sweetness
- 1 tsp lime zest – adds citrus brightness
- ½ tsp chipotle powder – for smoky heat
- ½ tsp paprika – adds warm flavor and color
- ¼ tsp ground cumin – earthy depth
- Salt and black pepper – to taste
- 1 tbsp olive oil – used to sauté the shrimp evenly until tender and golden
How to Make Shrimp Burrito Bowl (Step-by-Step)
1. Marinate the Shrimp
Add the peeled shrimp to a bowl and season with coconut sugar, lime zest, chipotle powder, paprika, cumin, salt, pepper, and a splash of olive oil. Mix gently until the shrimp are well coated, then set aside for 10 to 15 minutes to allow the seasoning to absorb fully.
2. Cook the Shrimp
Set a non-stick skillet or grill pan over medium heat and allow it to preheat until hot. Once hot, lay the shrimp in a single layer. Sear the shrimp for 2–3 minutes on each side, until they’re pink with lightly crisped edges. Be careful not to overcook — shrimp cook quickly, just like in my salt and pepper shrimp recipe.
3. Prepare the Bowl Base
While the shrimp are cooking, start assembling your base. Scoop some warm cilantro-lime coconut rice into each serving bowl. Toss in a handful of shredded romaine to add a refreshing crunch.
4. Assemble the Bowl
Set the shrimp on top of the rice and shredded lettuce, layering them neatly for the final build.
Add sliced avocado, spoonfuls of pico de gallo, thinly sliced radishes, and a little Greek yogurt or sour cream for that creamy element.
5. Garnish and Serve
Top it all with a sprinkle of fresh cilantro. Serve with lime wedges on the side — they’re not just for show! A squeeze of lime brings everything to life.
Nutrition Score for Shrimp Burrito Bowl
This shrimp burrito bowl isn’t just delicious — it’s a balanced, feel-good meal too.
Approximate per bowl:
- Calories: ~430 kcal
- Protein: 28g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 6g
(Values may vary slightly depending on toppings and rice type.)
Serving & Storage Tips for Shrimp Burrito Bowl
Serving Suggestions
This bowl is perfect fresh off the stove, but it’s just as tasty at room temp — just like my street corn chicken rice bowl.
A squeeze of fresh lime right before serving adds a bright, zesty kick that ties everything together.
You can also pair it with a simple black bean salad, roasted corn, or even these mango habanero wings for an even heartier plate.
Storage Tips
If you’re making this ahead, here’s what works best:
- Store components separately: Keep the shrimp, rice, and toppings in individual containers to maintain freshness.
- Refrigeration tip: Store the cooked shrimp separately — it’ll stay good for about 2 days. Rice and toppings can last in the fridge for 3 to 4 days without losing their freshness.
- Avoid freezing: This dish is best enjoyed fresh, especially with avocado and fresh veggies involved.
Having everything prepped makes it super easy to throw together a quick, healthy meal anytime during the week.
FAQs About Shrimp Burrito Bowl
1. What do you put in a shrimp burrito?
A classic shrimp burrito is usually packed with seasoned shrimp, soft rice, beans, creamy avocado or guacamole, pico de gallo, crisp lettuce, and often a touch of cheese or sour cream — all bundled inside a warm tortilla. This bowl captures those same vibrant flavors, minus the wrap!
2. What does a burrito bowl contain?
A burrito bowl typically starts with a bed of rice — often cilantro-lime for added flavor — then gets layered with a protein like shrimp or chicken, a scoop of beans, crisp veggies, and tasty extras like avocado, salsa, or a spoonful of Greek yogurt. It’s everything you’d expect in a burrito, just served open and easy to enjoy with a fork
3. Is a shrimp burrito healthy?
Absolutely! Shrimp is a low-calorie, high-protein seafood that’s rich in essential nutrients like selenium, vitamin B12, and iodine — all of which support overall health. According to Healthline, shrimp can be a heart-smart choice when enjoyed in moderation. Paired with veggies, avocado, and fiber-rich rice or beans, a shrimp burrito bowl is both filling and nourishing.
4. What to put in a shrimp poke bowl?
Unlike a burrito bowl, a shrimp poke bowl typically features cooked or raw shrimp served over rice with toppings like cucumber, avocado, edamame, seaweed, and a savory or spicy mayo-based sauce. This chilled dish draws its inspiration from Hawaiian cuisine.
Conclusion: Shrimp Burrito Bowl, Made Simple
There’s a real joy in putting together a bowl that’s vibrant, flavorful, and full of wholesome goodness — especially when it comes together so quickly. This shrimp burrito bowl is one of my favorites when I’m after something fast, fresh, and satisfying.
Whether you’re making it ahead for busy days or throwing it together on the fly, I hope it brings you as much comfort and ease as it does in my kitchen.
Enjoy every bite — and if you’re in the mood for something extra cozy, try it with a side of buffalo mac and cheese for the perfect comfort-food combo
Print
Shrimp Burrito Bowl (Full Printable Recipe)
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
This shrimp burrito bowl is bold, fresh, and satisfying — a quick, wholesome meal perfect for any day.
Juicy spiced shrimp, coconut-lime rice, and colorful toppings make it a complete and vibrant lunch or dinner.
Ingredients
For the shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tsp coconut sugar
- 1 tsp lime zest
- ½ tsp chipotle powder
- ½ tsp paprika
- ¼ tsp ground cumin
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the bowl:
- 1 batch cooked cilantro-lime coconut rice
- 1 cup romaine lettuce, shredded
- 1 medium avocado, sliced or cubed
- ½ cup pico de gallo
- 2–3 radishes, thinly sliced
- ¼ cup Greek yogurt or sour cream (optional)
- Small handful fresh cilantro, chopped
- Lime wedges, for serving
Instructions
1. In a bowl, combine shrimp with coconut sugar, lime zest, chipotle powder, paprika, cumin, salt, pepper, and olive oil. Toss gently to coat and let marinate for 10–15 minutes.
2. Heat a non-stick skillet over medium heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink and lightly crisped. Remove from heat.
3. Warm your cilantro-lime rice and place a scoop into each serving bowl. Add shredded romaine for crunch.
4. Top with cooked shrimp, avocado, pico de gallo, radishes, and a dollop of yogurt or sour cream if using.
5. Garnish with chopped cilantro and serve with fresh lime wedges for extra zing.
- Category: Lunch
- Method: Sautéing
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: Per bowl
- Calories: ~430
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
Keywords: shrimp burrito bowl, healthy lunch bowl, gluten-free shrimp bowl, quick shrimp recipe, spicy burrito bowl