SPICY SHRIMP BURRITO BOWLS

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SPICY SHRIMP BURRITO BOWLS
Author: Two Sisters Kitchens
Serves: 4

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
  • ? cup chopped cilantro
  • 1 Tablespoon sugar
  • ½ teaspoon salt

Optional Toppings:

  • fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS
Cilantro Rice:

  1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.

Corn Salsa:

  1. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

Spicy Shrimp:

  1. Mix the spices together in a small bowl and set aside.
  2. 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.
  3. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

NOTES

  • If you do not want the shrimp too spicy try adding only half of the seasoning mix to the shrimp when cooking.
  • I start by starting to cook my rice and as my rice is cooking I make the Salsa and cook the Shrimp. That way everything is ready at the same time.

source:http://twosisterskitchens.com