High Protein Shrimp Burrito Bowl

A quick shrimp burrito bowl with rice, black beans, corn, salsa, and lime Greek yogurt, ready on the stovetop in about 30 minutes.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups long-grain white rice
• 3 cups water
• 1.25 teaspoons kosher salt
• 1 pound shrimp
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 1 15-ounce can black beans
• 1 cup corn
• 1 cup salsa
• 0.75 cup plain greek yogurt
• 1 medium lime
• 0.25 teaspoon black pepper

Cooking instructions

1. Combine rice, water, and 1 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 5 minutes. (about 23 min) — Bring to a boil, then low heat
2. Stir chili powder, cumin, garlic powder, black pepper, and remaining salt together. Pat the shrimp dry, then season evenly with the spice mixture. (about 3 min)
3. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in one layer and sauté until opaque and the thickest pieces reach 145°F, about 2 to 3 minutes per side. (about 6 min) — Medium-high heat; shrimp to 145°F
4. Add the drained black beans and corn to the skillet. Stir over medium heat until warmed through, about 2 minutes. (about 2 min) — Medium heat
5. Stir the Greek yogurt with the zest and juice of half the lime. Cut the remaining lime half into wedges. (about 2 min)
6. Divide the rice among four bowls. Top with the warm beans, corn, shrimp, and salsa. Drizzle with lime yogurt and serve with lime wedges. (about 2 min)