The shrimp burrito bowl is a healthy and easy meal. By using key ingredient swaps and succulent shrimp, this burrito bowl is delicious and will help you stay fit too. It’s also a very quick recipe to put together and is great as a healthy lunch.
✅ Why This Recipe Works
Easy to make – No hours of prep needed. Shrimp is super easy to cook and the rest of the ingredients barely need any prep.
Flavorful and well-balanced – By utilizing a flavorful mix of spices to season the shrimp and pairing it with a variety of traditional burrito fillings, you can make a satiating and delicious burrito bowl from the comfort of your home
Low in calories and macro-optimized – Satisfy your burrito bowl cravings while still staying in shape with this specially developed healthy shrimp burrito bowl recipe. This uses similar techniques as my healthy chicken burrito recipe.
🍎 Calories and Nutrition – How to Make It Healthy
Burrito bowls are often touted as a healthier alternative to burritos as it removes the tortilla. But to truly maximize the healthiness of burrito bowls, you will need portion control and mindful ingredient choices.
By portioning the rice and toppings and using lean protein mix-ins, you can enjoy the delicious flavors of this shrimp burrito bowl without feeling heavy afterward!
In this recipe, I portioned this shrimp burrito bowl to be 407 calories with 27 grams of protein, 9 grams of fat, and 47 grams of carbs. Here's how:
- Used shrimp as my protein base – Shrimp is a great lean protein option as it is low in calories and packed with protein. I seasoned this with some spices to give it some flavor without adding calories.
- Portioned 1 serving of rice – A serving of rice only runs at about 150 calories. I seasoned it with garlic and cilantro, which is a great way to add some flavor without many calories.
- Omitted the beans and sour cream – Given that I already had carbs from the rice and protein from the shrimp, I chose to omit beans and sour cream to keep the calorie content low.
- Portion the cheese and avocado – For me, no burrito bowl is complete without cheese and avocado and I still have room to add some healthy fats into the mix. I portioned about 22 grams of cheese and 50 grams (about half) of an avocado.
Note that these portioning amounts are based on my personal preferences and macronutrient goals. For example, if you like sour cream more than cheese, you can swap out the cheese for a portioned amount of sour cream as well.
For a detailed breakdown of each ingredient, their portioning, and how they make up the nutrition profile of this shrimp burrito bowl recipe, you may refer to the table below:
📋 Ingredient Notes
To make a shrimp burrito bowl, you will need these key ingredients.
Shrimp – I used about 4 ounces of 21/25 shrimp (shells removed) for the protein and seasoned it with a spice mixture. You can add more shrimp if you have higher protein requirements. Any size shrimp would work - refer to this shrimp sizing guide for more guidance.
Salsa – Salsa gives any burrito or burrito bowl an acidic and spicy flavor to balance out the salt from the meat and the creaminess from the cheese/sour cream. I used a jalapeno corn salsa and some salsa verde, but any type of salsa would work here.
Rice – I used Jasmine rice, which is about 150 calories a serving. Most brown or white rice variations will work here – they are all similar macro-wise so feel free to use what you prefer or have in the kitchen.
Oaxacan Cheese – This is a Mexican melting cheese that is often used in tacos, burritos, or anything with delicious melted cheese. It is similar to Mozzarella and is one of my personal favorites. You can get this at Whole Foods or your local Mexican grocery store. You may also substitute this for your cheese of choice – pepper jack, Monterey jack, or cheddar are a few that would also work.
See my recipe card below for a complete list of the ingredients with measurements.
📖 Other Toppings
There is a wide variety of options for this shrimp burrito bowl. Here are some other topping option to consider using.
- Fajita Veggies
- Light Sour Cream
- Pico de Gallo
📖 Substitutions and Variations
Use chicken – Another great lean protein option that is delicious in burrito bowls. Check out my healthy chicken burrito recipe to see how I marinated mine.
Salsa or hot sauce of choice – I used salsa verde and corn salsa because it’s my personal favorite, but feel free to swap it out for pico de gallo or your salsa of choice. Most salsas are all pretty low in calories so from a macro and calorie counting standpoint, it doesn’t matter which you choose.
Swap out cheese for low-fat sour cream – If you prefer sour cream to cheese, swap out the cheese for low-fat sour cream to keep the burrito low in calories. If you have the calorie budget, feel free to use both in a portioned amount.
Make a burrito – Swap out the rice for a low-calorie tortilla for a healthy shrimp burrito. My favorite brand is Mission Tortilla’s low-calorie burrito tortilla.
Switch up the seasoning – Cajun seasoning or chipotle seasoning would also be delicious with the shrimp.
🔪 Step by Step Instructions
Make the spice mix – In a bowl, mix together minced garlic, paprika, cumin, salt, pepper, and oregano.
Prepare the shrimp – Deshell and devein the shrimp and coat it with the spice mix.
Make the rice – Cook 1 serving of rice according to package instructions. Mix with minced garlic and cilantro and set aside.
Prepare the burrito bowl toppings – Make the corn salsa by mixing corn with chopped jalapeno, white vinegar, salt, onion, and lime juice. Slice the avocado into small slices and tear off the desired portion of Oaxacan cheese.
Cook the shrimp - Heat a large skillet over medium-high heat. Add the shrimp with the marinade and cook for 2-3 minutes on each side until pink and cooked through.
Assemble the shrimp burrito bowl - In a bowl, add the cooked rice, shrimp, corn salsa, avocado, and any of your favorite toppings.
💭 Recipe FAQs
Burritos bowls are healthy as they typically contain fewer carbs as they don’t have the tortilla. However, it’s important to portion the other high-calorie burrito toppings, such as sour cream, rice, and beans.
Yes, you can eat burrito bowls on a diet. With careful portioning of more calorie-dense ingredients and opting for lean protein sources, it's easy to make a burrito bowl that fits into a healthy diet.
For optimal freshness, keep this recipe in an airtight container in the refrigerator for up to three days. For best results, add the avocado just before serving, as it tends to brown when exposed to air.
Don't overcook the shrimp – Shrimp only needs about 1-2 minutes on each side to be fully cooked. To prevent overcooking, monitor the shrimp closely and start mixing everything together when the shrimp is just starting to curl up.
Defrosting Frozen Shrimp – To defrost frozen shrimp, either move it to the fridge the night before or soak it in cold water for 10-20 minutes to fully defrost. Do not soak it in hot water, as this will lead to the shrimp cooking unevenly.
How To Prep This In Advance – To prep in advance, make the rice and/or salsa ahead of time and be sure the shrimp is defrosted if you are using frozen shrimp.
🍽 Related Recipes
If you liked this shrimp burrito bowl recipe, check out the following recipes:
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Best Shrimp Burrito Bowl Recipe
Shrimp and Spice Mix
- 4 oz Shrimp
- ¼ teaspoon Paprika
- ¼ teaspoon Oregano
- ¼ teaspoon Cumin
- Salt and Pepper (As desired)
- 1 clove Garlic (Minced)
Cilantro Garlic Rice
- 1 serving Jasmine Rice
- 1 clove Garlic
- 5 sprigs Cilantro (Leaves finely chopped)
Burrito Bowl Toppings
- ½ Avocado
- 2 tablespoon Corn
- 1 Jalapeno
- ⅛ Yellow Onion
- 22 g Oaxacan Cheese
- 1 tablespoon Salsa Verde
- Make the spice mix – In a bowl, mix together minced garlic, paprika, cumin, salt, pepper, and oregano.
- Prepare the shrimp – Deshell and devein the shrimp and coat it with the spice mix.
- Make the rice – Cook 1 serving of rice according to package instructions. Mix with minced garlic and cilantro and set aside.
- Prepare the burrito bowl toppings – Make the corn salsa by mixing corn with chopped jalapeno, white vinegar, salt, onion, and lime juice. Slice the avocado into small slices and tear off the desired portion of Oaxacan cheese.
- Cook the shrimp - Heat a large skillet over medium-high heat. Add the shrimp with the marinade and cook for 2-3 minutes on each side until pink and cooked through.
- Assemble the bowl - In a bowl, add the cooked rice, shrimp, corn salsa, avocado, and any of your favorite toppings.