Shrimp Burrito Bowls
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 lb peeled and deveined large raw shrimp
- 1 (1-oz) envelope medium ancho chile taco seasoning mix
- 2 Tbsp olive oil
- 3 (8.5-oz) pouches microwavable cilantro lime rice
- 1 (12-oz) pkg frozen fire roasted corn
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (14-oz) container pico de gallo
- 1 (8-oz) container guacamole
- 1½ cups crumbled queso fresco
Instructions
- Toss shrimp with seasoning. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done.
- Meanwhile, heat rice and corn according to package directions; season both with salt and pepper, if desired. Divide rice, corn, and lettuce among 6 bowls; top with shrimp, pico de gallo, guacamole, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
597
|
597
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 37 | 37 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 854 | 854 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 3 | 3 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
