Burrito Bowl with Shrimps
by Editorial Staff
Boiled rice, crispy fried shrimp, salsa sauce, and no tortillas!
Cook: 30 mins
Servings: 4
Ingredients
- Shrimp – 600-700 g.
- Tomatoes – 300 g.
- Corn – 2 cups
- Rice – 1.5 stack.
- Beans (canned) – 1 can
- Onions (red) – ½ pc.
- Lime – 3 pcs.
- Cilantro – 1 bundle
- Oil (vegetable) – 1 tbsp
- Pepper (chili powder) – 2.5 teaspoon
- Zira – 2.5 teaspoon.
- Garlic (powder) – 1 teaspoon
- Sugar – 1 teaspoon
- Pepper (cayenne) – ½ teaspoon
- Salt – ½ teaspoon.
Directions
- Cook the rice according to the packaging instructions. You use salt and juice of two limes, mix it with sugar, chopped cilantro, and mix it with sugar. Add the mix to the cooked rice.
- Defrost shrimp and peel. In a large skillet over medium-high heat, heat the oil and add the peeled shrimp. Add spices: ground chili, cumin, half a teaspoon of garlic powder, and cayenne pepper. Fry the shrimp for 3-5 minutes, depending on the size.
- For salsa, chopped red onions, tomatoes, and juice from one lime. Combine them in a bowl with corn, beans, and garlic powder.
- Place a layer of rice in a bowl, add shrimp and salsa. Optionally, you can add sliced avocado, sour cream, hot sauce, herbs.
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