Shrimp and Bean Burrito Bowl

Name: Shrimp and Bean Burrito Bowl
Yield: Serves 4 (serving size: about 1/2 cup beans, 1/4 cup rice, and 6 shrimp)
Ingredients: ¾ cup unsalted chicken stock (such as Swanson); 2 (15-oz.) cans unsalted kidney beans, rinsed and drained; 1 ½ tablespoons unsalted butter; .63 teaspoon kosher salt, divided; .63 teaspoon freshly ground black pepper, divided; 2 teaspoons olive oil; 1 pound medium shrimp, peeled and deveined (about 24); 1 ½ 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

7 Ratings
7 Reviews

Sweet chili sauce is not too sweet, spicy, or salty--great for an instant glaze on the shrimp, in marinades, or as a dipping sauce for spring rolls or chicken kebabs. Find it in the international aisle of most supermarkets. If you can't find it, sub regular chili sauce (such as Heinz), or skip the sauce and squeeze a lime wedge over top. For a vegetarian main, use cubed tofu instead of shrimp, and use vegetable stock instead of chicken stock in the bean mixture. Serve with Mango-Jalapeño Slaw.

By Emily Nabors Hall

Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:

Serves 4 (serving size: about 1/2 cup beans, 1/4 cup rice, and 6 shrimp)

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3
Heat rice according to package directions.
Step 4
Divide bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.

Nutrition Facts

Per Serving:

464 calories; fat 15.3g; saturated fat 4.5g; mono fat 6.4g; poly fat 1.2g; protein 33g; carbohydrates 52g; fiber 21g; cholesterol 158mg; iron 3mg; sodium 581mg; calcium 206mg; sugars 2g.

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daneanp

03/07/2018

I added a garlic clove in with the beans to simmer (next time I'll use a cup of broth) before processing. Also a sprinkling of cumin and cayenne pepper. We doubled the avocado just because. I made steamed brown rice from scratch so it took a bit longer to prepare but it was worth it. The flavors went really great together. Very filling too. Will make again.

teafortwo

12/31/2017

Solid weeknight dinner, easy and fast to prepare. I added 2 cloves of garlic, cumin and cayenne pepper to the beans. I cut the butter in half and next time would not even add it. I only had garlic chili sauce for the shrimp and used pepper jack cheese because it's what I had on hand. It's filling and healthy.

mickey0627

11/22/2016

I made this exactly as written and it was DELISH!

Also VERY quick and easy, perfect for a weeknight dinner. Will definitely make this again.

steponme

11/12/2016

Won't make again, not enought depth in flavor here. In all fairness, I also cut corners; using canned refried beans, but I don't believe that made a hugh difference.

karenfar

09/01/2016

I made half this recipe for 2 of us and it is very good. It is basically healthy refried beans & rice with toppings! I had to add extra broth to the beans when I pureed them because they were too dry and clumpy. I also added a little more chili sauce to the shrimp. Pretty easy and quick.

Anladee213

07/25/2016

I skipped the bean paste and just used canned ranch beans. I also used long grain wild rice. Instead of mango I just used a small container of tropical fruit (drained). I also added a big spoon of sweet relish to the slaw to add moisture. I used peeled frozen shrimp and shredded Mexican cheese. It was still beautiful and delicious.

promogal

07/18/2016

Loved it! This is a keeper. However it took me way longer than 25 min to prepare, lots of cutting & chopping, plus a lot of dishes to wash. Good weekend dish when you want to relax and cook. The home made bean mixture had a wonderful taste to it. Felt like you were eating a healthy delicious meal. However, if I were in a hurry on a weeknight I'd use the packaged brown rice as suggested and canned beans (I made the brown rice). I may try with tofu or chicken some time, but it was outstanding with the fresh wild shrimp I purchased.

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