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High-Protein Shrimp Burrito Bowl

posted in Food & Drink > Recipes
10/23/2016
  • For the cilantro black beans and rice

    3/4 cup (135 grams) uncooked long-grain brown rice (certified gluten-free if necessary)
    1 1/2 cups (355 grams) water
    1 (15.5-ounce or 420 grams) can black beans, rinsed and drained (certified gluten-free if necessary)
    1/4 teaspoon grated lime zest
    1 tablespoon lime juice
    1/4 cup (5 grams) chopped fresh cilantro
    For the burrito bowl

    1 teaspoon canola oil
    1 medium (55 grams) onion, sliced
    2 medium (240 grams) bell peppers, sliced
    2 cloves garlic, minced
    1 1/2 teaspoons ground cumin
    1/4 teaspoon salt
    1 pound (455 grams) medium shrimp, peeled and deveined
    2 cups (95 grams) loosely packed chopped romaine lettuce
    1 medium (125 grams) tomato, seeded and chopped
    1 medium (150 grams) ripe avocado, diced

  • Directions
    Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.

    While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.

    Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado

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