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Healthy Chipotle Shrimp Burrito Bowls

These Healthy Chipotle Shrimp Burrito Bowls are the perfect way to pack some flavor into your menu. They are low carb, Paleo and Whole30 but taste like you got it from your favorite restaurant. The chipotle shrimp goes perfectly with the fresh Pico de Gallo and Cilantro Lime Cauliflower Rice.

Chipotle shrimp, Pico de Gallo, sliced limes and avocado in a white serving bowl

What You Need:

Let’s Make Burrito Bowls:

  1. Make the Pico de Gallo so the flavors have time to develop while you prepare the rest of the ingredients.
  2. Make the spice mixture for the shrimp using the chipotle powder, cumin, salt, onion powder, and garlic powder.
  3. Pat the shrimp dry with a paper towel and season both sides with the spice mixture. Heat the oil in a large skillet over medium heat. Cook the shrimp for 2 minutes on the first side and 1-2 minutes on the second side. They should be just cooked – you don’t want them to get rubbery and overcooked.
  4. Set the shrimp aside and make your Cilantro Lime Cauliflower Rice.
  5. Build your bowls with the cauliflower rice on the bottom and the shrimp and Pico de Gallo on top. Along with sliced limes, cilantro and optional dairy free sour cream.

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Healthy Chipotle Shrimp Burrito Bowls

Sara
Spiced Chipotle Shrimp goes perfectly with the fresh Pico de Gallo and Cilantro Lime Cauliflower Rice.
5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 213 kcal

Ingredients
  

  • 1 lb Raw Shrimp Peeled & Deveined
  • 2 Tbls Chipotle Powder
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Onion Powder
  • 1 Lime Sliced
  • 1 Avocado Sliced
  • 1/2 cup Cilantro Chopped
  • 1 Tbls Avocado Oil or oil of choice

Instructions
 

  • Make the Pico de Gallo so the flavors have time to develop while you prepare the rest of the ingredients
  • Make the spice mixture for the shrimp using the chipotle powder, cumin, salt, onion powder, and garlic powder
    Pat the shrimp dry with a paper towel and season both sides with the spice mixture. Heat the oil in a large skillet over medium heat. Cook the shrimp for 2 minutes on the first side and 1-2 minutes on the second side. (They should be just cooked – you don't want them to get rubbery and overcooked)
    Set the shrimp aside and make your Cilantro Lime Cauliflower Rice
  • Build your bowls with the cauliflower rice on the bottom and the shrimp and Pico de Gallo on top. Along with sliced limes, cilantro and optional dairy free sour cream

Notes

Nutrition Facts do not include the Pico de Gallo and the Cilantro Lime Cauliflower Rice. The nutrition facts for those can be found on each recipe card. 

Nutrition

Calories: 213kcalCarbohydrates: 4gProtein: 25gFat: 10gSaturated Fat: 1gCholesterol: 286mgSodium: 1533mgPotassium: 440mgFiber: 5gSugar: 1gVitamin A: 1394IUVitamin C: 15mgCalcium: 189mgIron: 4mg
Keyword clean eating, dairy free, gluten free, low carb, paleo, whole30
Tried this recipe?Mention @thebetteredblondie

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