Shrimp Burrito Meal Prep Bowls

Yum! Make a few for Lunches on-the-go this week! Makes 4 servings/bowls

Ingredients:

• 20 medium/large shrimp, peeled and deveined
  
• 1 Tbsp avocado oil, or olive oil
  
• 1/2 tsp ground cumin
  
• 1/2 tsp smoked paprika
  
• 1/4 tsp garlic powder
  
• salt and pepper to taste
  
• 2 cups cooked brown rice
  
• 1 cup kidney, or black beans, drained and rinsed well
  
• 1 cup cherry tomatoes, chopped
  
• 1/2 cup corn
  
• 1 medium red onion, thinly sliced
  
• 1 small bunch of cilantro or parsley leaves, chopped
  
• 1 lime, cut into 4 wedges

Instructions:

In a medium glass bowl, add the shrimp, cumin, garlic powder, paprika, salt and pepper. Toss gently until well coated.

Heat 1 Tbsp of oil in a large skillet.

Add the shrimp and cook on medium-high heat until pink and cooked through, about 4-5 minutes.

Divide cooked brown rice into 4 meal prep containers (1/2 cup each).

Top each with 5 shrimp, then equal amounts of black beans, corn, tomatoes, onion and a slice of lime.

Season to your taste and garnish with fresh chopped cilantro or parsley.

Cover and refrigerate for a max of 4 days.

Enjoy!

❤Rachel

Shrimp Burrito Meal Prep Bowls Recipe

May 29, 2017

by Rachel Maser - CleanFoodCrush

Category Food Prep Lunch

Ingredients

• 20 medium/large shrimp, peeled and deveined
• 1 Tbsp avocado oil, or olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• salt and pepper to taste
• 2 cups cooked brown rice
• 1 cup kidney, or black beans, drained and rinsed well
• 1 cup cherry tomatoes, chopped
• 1/2 cup corn
• 1 medium red onion, thinly sliced
• 1 small bunch of cilantro or parsley leaves, chopped
• 1 lime, cut into 4 wedges

Instructions

1. In a medium glass bowl, add the shrimp, cumin, garlic powder, paprika, salt and pepper. Toss gently until well coated.
2. Heat 1 Tbsp of oil in a large skillet.
3. Add the shrimp and cook on medium-high heat until pink and cooked through, about 4-5 minutes.
4. Divide cooked brown rice into 4 meal prep containers (1/2 cup each).
5. Top each with 5 shrimp, then equal amounts of black beans, corn, tomatoes, onion and a slice of lime.
6. Season to your taste and garnish with fresh chopped cilantro or parsley.
7. Cover and refrigerate for a max of 4 days.

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