Shrimp and Bean Burrito Bowl 

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Shrimp and Bean Burrito Bowl Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

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


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


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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.

Created date

June 2016

Nutritional Information

Calories 464
Fat 15.3 g
Satfat 4.5 g
Monofat 6.4 g
Polyfat 1.2 g
Protein 33 g
Carbohydrate 52 g
Fiber 21 g
Cholesterol 158 mg
Iron 3 mg
Sodium 581 mg
Calcium 206 mg
Sugars 2 g
Est. Added Sugars 0 g