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SPICY SHRIMP BURRITO BOWLS

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INGREDIENTS
  • Spicy Shrimp:
  • 2½ teaspoons chili powder
  • 2½ teaspoons cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1½ pounds shrimp, deveined & shelled
  • Corn Salsa:
  • 2 cups corn, (thawed if frozen)
  • ½ red onion, diced
  • 1 can black beans, drained and rinsed
  • 1 cup diced tomatoes (I used cherry)
  • 1 lime juiced
  • ½ teaspoon garlic powder
  • Cilantro Rice:
  • 4 cups, cooked rice
  • 2 limes, juiced
  • ⅓ cup chopped cilantro
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • Optional Toppings:
  • fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce
INSTRUCTIONS
  1. Cilantro Rice:
  2. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
  3. Corn Salsa:
  4. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
  5. Spicy Shrimp:
  6. Mix the spices together in a small bowl and set aside.
  7. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
  8. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

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