Meal-Prep Shrimp Burrito Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Layla

Ingredients

  • Spicy Shrimp & Fajita Veggies:
  • 1 pound raw shrimp deveined & shelled
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt & Pepper
  • 1-2 bell peppers sliced (colors of choice)
  • For the assembly:
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn drained and rinsed
  • 1/2 cup Greek yogurt or sour cream
  • 1/2 cup salsa
  • 4 meal prep containers
  • 4 2 oz sauce containers

Instructions

  1. To Cook Fajita Veggies and Shrimp: Combine the shrimp, garlic, and spices. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes or until tender. Remove the shrimp from the pan and add the sliced bell peppers (add more oil if needed) and cook for 2-3 minutes or until tender.

  2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top each container with 1/4 of the shrimp, 1/4 of the bell peppers, a scoop of black beans, and a scope of corn. In a small bowl whisk the yogurt and salsa and divide into 4 small 2 oz sauce containers or pour into 4 small snack size ziplock bags.

  3. To serve: Heat bowls (do not heat sauce) in the microwave for 2 minutes or until thoroughly. Drizzle with cold sauce. Enjoy!

Recipe Notes

* Substitute the spices with your favorite taco seasoning.