Chili Lime Shrimp Burrito Bowls

Ingredients

• 1 can corn, drained and rinsed

• ½ tbsp butter

• Chili lime seasoning, paprika (or seasonings of choice)

• 1 can black beans, drained and rinsed

• 1 pack rice pilaf or Spanish rice (prepared according to package instructions)

• 1 lb defrosted raw, deveined shrimp

• Olive oil or butter (for cooking)

• Seasonings of choice (I use citrus garlic, paprika, salt, and pepper)

• Tortilla chips (I recommend Trader Joe’s Elote Dippers)

• Nonfat plain Greek yogurt (or sour cream)

• Homemade or premade guacamole

• Optional garnishes: Fresh cilantro, lime wedges

Instructions

1. In a small skillet, melt the butter over medium heat. Add the drained corn and season with chili lime seasoning and paprika (or seasonings of choice). Sauté until the corn begins to brown. Set aside.

2. In the same skillet, add the black beans with a pinch of salt. Warm them through, then set aside.

3. Heat olive oil or butter in a pan over medium-high heat. Add the shrimp, season with citrus garlic, paprika, salt, and pepper. Cook for 3-4 minutes per side until pink and cooked through. Remove from heat.

4. Cook the rice according to package instructions on the stovetop or in a rice cooker.

5. Assemble the Bowls:

   • Start with a base of rice.

   • Add sautéed corn, black beans, and cooked shrimp.

   • Top with tortilla chips, a scoop of guacamole, and a dollop of plain Greek yogurt (or sour cream).

6. Finish with a squeeze of fresh lime juice and sprinkle with chopped cilantro. Enjoy!

   
   

Note: You can prep all the ingredients in advance and store them in the fridge for easy lunches during the week.