Cilantro Lime Shrimp Burrito Bowls

How to make the best homemade cilantro lime shrimp - This can be used for burrito bowls, tacos, or lettuce wraps. This simple and easy recipe uses a marinade to give the shrimp a big flavor. Healthy recipe is paleo and keto and can be served with rice or cauliflower rice.

If you haven't noticed, we really like burritos, tacos, and burrito bowls at my house. They are so yummy, and they are versatile in that each member of our family can choose just the toppings that she likes and leave off the ones that she doesn't like.

That's important when your kids are as picky as mine.

I love cilantro. Love love love it, and I also really love lime, so this recipe is perfect for me. The cilantro and lime both shine through in the finished shrimp, especially if you use the reserved marinade as a sauce as I suggest. (Note that you do NOT use the used marinade as a sauce; you need to discard the used marinade. You should set some of the marinade aside when you make it to use as a sauce later.)

How to make cilantro lime shrimp burrito bowls

1. Prepare the marinade by adding cilantro, lime juice, olive oil, minced onion, salt, cumin, and jalapeno to the blender. Pulse until the mixture is bright green and the cilantro is chopped up fine. You can add additional olive oil if needed to thin out the paste and facilitate blending.
   
2. Divide the marinade in half, using one half for the shrimp and reserving the other half for a sauce at the end.
3. Place the thawed, uncooked shrimp in a large zippered plastic bag. Add the marinade and squish it around to coat. Set the shrimp aside or refrigerate while you prepare the rest of the recipe, but don't allow the shrimp to marinate for longer than 30 minutes. Shrimp can get weird if it marinates too long.
   
4. While the shrimp is marinating, cook the cauliflower rice according to the package directions.
5. Heat olive oil in a large skillet over medium heat and sauté the cooked cauliflower rice, cumin, salt, pepper, and garlic for 3-4 minutes or until the rice is starting to brown.
   
6. Heat a second skillet over medium-high heat and add the shrimp from the marinade and discard the marinade from the bag. Arrange the shrimp in a single layer in the skillet (cook in batches if necessary) and cook for 3 minutes per side or until the shrimp turns opaque. Be careful not to overcook the shrimp to prevent them from getting rubbery.
   
7. Heat the black beans in the microwave or on the stove.
8. To serve, add some cauliflower rice, black beans, and shrimp to a bowl and top with salsa, avocado slices, onions, jalapeño, additional cilantro, and Greek yogurt. Drizzle with the cilantro lime sauce you reserved earlier.
    
   

Here are a few more burrito, taco, and burrito bowl recipes that you might like:

• Chicken Burrito Bowls in the Instant Pot
• Grilled Stuffed Burritos with Chicken, Feta, and Mexican Cheese
• Quick and Easy Black Bean Burritos
• Easy Shredded Beef Tacos in the Instant Pot
• Cilantro-Marinated Flank Steak Taco Recipe
• Southwest Chicken and Rice Tacos in the Instant Pot

Cilantro Lime Shrimp Burrito Bowls

How to make the best homemade cilantro lime shrimp - This can be used for burrito bowls, tacos, or lettuce wraps. This simple and easy recipe uses a marinade to give the shrimp a big flavor. Healthy recipe is paleo and keto and can be served with rice or cauliflower rice.

5 from 2 votes

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Prep Time 1 hr

Course Gluten-free, Main Course, Main Dish

Servings 8 people

Calories 352 kcal

Ingredients

  

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Cilantro Lime Marinade

• 1 ½ cups cilantro loosely packed
• 2 medium limes juice only
• 2 tablespoons olive oil
• 2 tablespoons onion minced
• ½ teaspoon kosher salt ¼ teaspoon if using regular table salt
• ½ teaspoon cumin
• 1 medium jalapeno remove seeds and membranes for less heat, cut into thin slices

Shrimp Burrito Bowls

• 3 cups cauliflower rice You can make this pretty easily, but I don't. Green Giant and Bird's Eye both have nice bags of frozen cauliflower rice.
• 2 cloves garlic pressed with a garlice press
• ½ teaspoon cumin
• Salt & pepper to taste
• ½ tablespoon olive oil
• 2 pounds shrimp uncooked, thawed if frozen
• 15 ounces black beans drained and rinsed
• 2 medium avocados
• 1 ½ cups salsa
• ½ red onion sliced
• 1 jalapeno
• ½ cup cilantro
• ½ cup Greek yogurt or sour cream

Instructions

 

Marinate the shrimp

• Prepare the marinade by adding all ingredients to the blender, and blend until the cilantro is chopped up fine and the mixture is bright green. You may need to add extra olive oil if the mixture is too thick.
• Divide the marinade in half. Use one half to marinate the shrimp and reserve the other half to use as a sauce in the end.
• Place the thawed shrimp in a large zippered plastic bag. Add the marinade and squish it around to coat. Set the bag aside until you're finished with the rest of the recipe. You should only marinate shrimp for 30 minutes or else it will get weird.

Burrito bowl preparation

• Prepare the cauliflower rice according to the package directions.
• Heat ½ tablespoon olive oil in large skillet over medium heat. Add the cauliflower rice, cumin, salt, pepper and garlic and sauté for 3-4 minutes until the "rice" is starting to brown. Stir frequently.
• Heat another skillet over medium-high heat and add the shrimp from the marinade. Discard the marinade in the bag. Arrange the shrimp in a single layer in the skillet so that each one will cook evenly. You may need to do this in batches.
• Cook the shrimp for 3 minutes per side, or until they are opaque. Try not to overcook or they will get rubbery, and nobody likes rubbery shrimp.
• Heat the black beans. I do this in the microwave, but you're free to do it however you want.
• To serve, layer the cauliflower rice, black beans, and shrimp. Top with salsa, slices of avocado, onion, jalapeño, extra cilantro, and Greek yogurt. Drizzle with extra cilantro lime sauce.

Nutrition

Calories: 352kcal | Carbohydrates: 27g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1400mg | Potassium: 907mg | Fiber: 11g | Sugar: 5g | Vitamin A: 623IU | Vitamin C: 51mg | Calcium: 237mg | Iron: 5mg

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