Shrimp Burrito Bowls
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ¾ lb peeled and deveined large raw shrimp
- 1 Tbsp medium ancho chile taco seasoning mix
- 2 Tbsp olive oil
- 1 (8.5-oz) pouch microwavable cilantro lime rice
- 1 cup frozen fire roasted corn
- ½ (10-oz) pkg chopped romaine lettuce
- ½ cup pico de gallo
- ¼ cup guacamole
- ¼ cup crumbled queso fresco
Instructions
- Toss shrimp with seasoning. Cook shrimp in hot oil in a 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 between 2 bowls; top with shrimp, pico de gallo, guacamole, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
687
|
687
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 35 | 35 |
| Carb (g) | 74 | 74 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1114 | 1114 |
| T. Sugs (g) | 19 | 19 |
| A. Sugs (g) | 2 | 2 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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