Can I meal prep shrimp burrito bowls ahead of time?

Absolutely. This Easy Shrimp Burrito Bowl is ideal for meal prepping. Cook the shrimp, rice, and prep toppings in advance. Store them in separate airtight containers in the fridge for up to 3 days. Assemble bowls when ready to eat to keep textures fresh. For best results, reheat the rice and shrimp separately, then add cold toppings like avocado and sour cream just before serving.

How long do leftovers last, and how should I store them?

Leftovers will stay fresh for about 2 to 3 days in the refrigerator. Keep components in separate containers to maintain taste and texture. Store the cooked shrimp in a shallow airtight dish, and place plastic wrap directly over avocado to prevent browning. Avoid freezing this bowl, as the texture of the shrimp and avocado can deteriorate after thawing.

Is this dish gluten-free?

Yes, this Easy Shrimp Burrito Bowl is naturally gluten-free when made as instructed. Just ensure any added toppings or sauces—like sour cream or cheese—are certified gluten-free, especially if you have celiac sensitivity.

Can I substitute another protein instead of shrimp?

Definitely. This recipe works wonderfully with grilled chicken, tofu, steak, or even roasted vegetables. The seasonings pair well with many proteins, making it easy to adapt based on dietary needs or what you have on hand.

Easy Shrimp Burrito Bowl – 1 Fresh Power Meal Unleashed

Description

Easy Shrimp Burrito Bowl made in 20 minutes with bold flavor, fresh ingredients, and protein-packed shrimp. Quick, gluten-free, and meal prep friendly.

Ingredients

¼ pound shrimp, peeled and deveined
1 cup cooked cilantro lime rice
½ tablespoon chili powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
2 tablespoons olive oil
¼ cup canned corn, drained and rinsed
¼ cup canned black beans, drained and rinsed
½ avocado, sliced
1 lime
2 tablespoons sour cream (or dairy-free alternative)
1 tablespoon chopped fresh cilantro
Shredded cheese (optional)

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Instructions

In a medium bowl, mix the shrimp with chili powder, salt, pepper, cumin, and garlic powder until well coated.
Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until fully cooked and lightly browned.
Warm the cilantro lime rice and place it in a serving bowl.
Prepare toppings: slice the avocado and chop the cilantro.
Arrange the corn, black beans, shrimp, avocado, and sour cream over the rice. Sprinkle with cheese if using.
Garnish with chopped cilantro and a squeeze of fresh lime juice before serving.