One Pot Shrimp Burrito Bowls
Servings 5
Ingredients
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground pepper
- 1 1/2 pounds peeled and deveined extra large shrimp tails removed if preferred
- 2 tablespoons of olive oil
- 1/3 cup of diced yellow onion
- 3 cloves of garlic minced
- 1 cup of uncooked extra-long grain rice
- 1 14.5 oz can of fire roasted diced tomatoes drained
- 1 15 oz can of black beans drained and rinsed
- 1 15 oz can of whole kernel corn drained
- 2 1/2 cups of low-sodium chicken broth
- 1 lime
- freshly diced tomatoes
- fresh cilantro
- guacamole
Instructions
- In a small bowl, combine spices, salt and pepper and set aside.
- In a large saute pan, heat one tablespoon of olive oil over high heat.
- Add shrimp to pan and season with half of seasoning blend.
- Cook over high heat 4-5 minutes, just until shrimp are cooked through.
- Remove shrimp form pan, squeeze fresh lime juice from 1/2 a lime over shrimp and set aside to be added back to the pan later.
- Add 1 tablespoon of olive oil to pan, then add onions and cook over medium high heat until they start to soften.
- Add uncooked rice to pan and toast for about 2 minutes or just until some grains start to turn golden brown.
- Add garlic and cook for 1 more minute.
- Stir in black beans, canned tomatoes, corn, chicken broth, and remaining seasonings.
- Bring to a simmer, cover and reduce heat to low.
- Cook about 20 minutes or until rice is tender. Return cooked shrimp to pot.
- Garnish with fresh tomatoes, cilantro, sour cream and guacamole, and additional fresh lime juice.
Notes
6 Weight Watchers Freestyle Points per serving, not including guacamole.