Shrimp And Bean Burrito Bowl Recipe

Name: Shrimp And Bean Burrito Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted chicken stock (such as Swanson); 2 (15-oz.) cans unsalted kidney beans, rinsed and drained; 1 1/2 tablespoons unsalted butter; 5/8 teaspoon kosher salt, divided; 5/8 teaspoon freshly ground black pepper, divided; 2 teaspoons olive oil; 1 pound medium shrimp, peeled and deveined (about 24); 1 1/2 tablespoons sweet chili sauce (such as Mae Ploy); 1 (8.5-oz.) pkg. precooked brown rice (such as Uncle Ben's); 1 tablespoon chopped fresh cilantro; 1 ripe avocado, sliced; 2 tablespoons crumbled Cotija cheese; 4 lime wedges

Servings: persons

3/4 cup unsalted chicken stock (such as Swanson)
2 (15-oz.) cans unsalted kidney beans, rinsed and drained
1 1/2 tablespoons unsalted butter
5/8 teaspoon kosher salt, divided
5/8 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined (about 24)
1 1/2 tablespoons sweet chili sauce (such as Mae Ploy)
1 (8.5-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 tablespoon chopped fresh cilantro
1 ripe avocado, sliced
2 tablespoons crumbled Cotija cheese
4 lime wedges

1
Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, 3/8 teaspoon salt, and 3/8 teaspoon black pepper in the bowl of a food processor; process until smooth.
2
Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add shrimp to pan; cook 4 minutes, stirring occasionally. Remove pan from heat. Stir in chili sauce.
3
Heat rice according to package directions.
4
Divide bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup unsalted chicken stock (such as Swanson), 2 (15-oz.) cans unsalted kidney beans, rinsed and drained, 1 1/2 tablespoons unsalted butter, 5/8 teaspoon kosher salt, divided, and more.

Yes, Shrimp And Bean Burrito Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Bean Burrito Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions