Shrimp Burrito Bowl Recipes

Steps:

• Chipotle Shrimp:.
• Combine all of the chipotle marinade ingredients in a food processor. Puree until smooth.
• Place the shrimp and the marinade into a ziploc baggie. Marinate in the refrigerator until ready to grill, up to 4 hours.
• Avocado Crema:.
• Combine all of the ingredients in a food processor puree just until smooth. Refrigerate until ready to use.
• Cilantro-Lime Rice:.
• To the cooked rice add the lime juice and cilantro. Fold gently to combine; set aside.
• Chipotle Shrimp Bowl:.
• Heat a grill pan or skillet over medium heat. Once hot, add 1 tablespoon of olive oil; grill the veggies until crisp tender. Remove the peppers from the heat; set aside.
• Add additional 1 tablespoon of olive oil to the grill pan. Season shrimp with salt. Once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside. Remove from heat; set aside.
• Build your bowl with the cilantro-lime rice on the bottom. Top with corn, red onion, peppers and shrimp. Drizzle with avocado crema.

Steps:

• In medium bowl, mix all Shrimp ingredients except oil; set aside.
• In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
• Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
• Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
• Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.