Shrimp Burrito Meal Prep Bowls Recipe
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.
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