Easy Shrimp Burrito Bowl with Black Beans and Corn
If you love easy burrito-style dinners, this shrimp burrito bowl is a great place to start. Try changing things up with different proteins, beans, vegetables, salsas and toppings to create your own easy burrito bowls, taco bowls and Mexican-inspired dinners. These simple bowl-style meals are perfect for busy weeknights because everyone can build their dinner just the way they like it.
Short Description — Fresh, Filling and Full of Burrito Bowl Flavor
This easy shrimp burrito bowl with black beans and corn is loaded with juicy seasoned shrimp, crisp romaine, creamy avocado, sweet corn, fresh tomatoes and cilantro. It is colourful, satisfying and easy to pull together, which makes it a great 30-minute dinner when you want something fresh but still filling.
Â
Why You’ll Love This Easy Shrimp Burrito Bowl
This shrimp burrito bowl recipe has a really nice mix of textures. The shrimp are warm and lightly spiced, the lettuce stays crisp, and the avocado adds that creamy bite that brings everything together. I also like the black beans and corn here because they make the bowl feel like a proper dinner, not just a salad.
It is also easy to change depending on what you have in the fridge. A little extra salsa, more lime, some shredded cheese or leftover rice all work. Nothing complicated. Just a good Mexican-inspired shrimp dinner with plenty of fresh ingredients.
Â
When to Serve This Shrimp Burrito Bowl
This easy shrimp burrito bowl is perfect for busy weeknight dinners, especially when you want something lighter than a traditional burrito but still want those familiar burrito-style flavours. It also works well for casual summer dinners, quick lunches, meal-prep style bowls or a simple family dinner where everyone can add their own toppings.
Because the shrimp cook so quickly, this is one of those meals that is especially handy when dinner needs to get on the table fast.
Tips and Tricks for the Best Shrimp Burrito Bowl
Pat the shrimp dry first. This helps the seasoning stick and gives the shrimp a better sear instead of letting them steam in the pan.
Use a hot skillet. For the best shrimp burrito bowl, cook the shrimp over medium-high heat and give them a little space. If the pan is crowded, they release more moisture and do not brown as nicely.
Watch the shrimp closely. Shrimp cook fast. Once they are pink, opaque and curled, they are usually done. A minute too long can make them rubbery.
Warm the corn in the same pan. After the shrimp come out, toss the corn into the skillet for a couple of minutes. It picks up a bit of the seasoning left behind and adds more flavour to the bowl.
Rinse and drain the black beans well. This keeps extra liquid out of the bowl and helps the ingredients stay fresh and crisp.
Add avocado at the end. Dice it just before serving so it stays green and creamy rather than turning soft or brown.
Keep the lettuce cold and crisp. I like the contrast between the warm seasoned shrimp and the cool romaine. It makes this easy shrimp burrito bowl feel especially fresh.
Do not drown it in dressing. Start with a light drizzle of the lime dressing, toss gently, then add more if needed. You still want to taste the shrimp, beans and vegetables.
Taste before serving. A squeeze of fresh lime and a little extra salt can make a big difference, especially with the avocado and black beans.
Make it your own. Add salsa, shredded cheese, rice, jalapeños or crushed tortilla chips if you want a heartier Mexican-inspired burrito bowl dinner.
Easy Variations for This Shrimp Burrito Bowl
Chicken burrito bowl: Swap the shrimp for sliced grilled or skillet-cooked chicken seasoned with chili powder, cumin, garlic and lime. It gives you an easy chicken burrito bowl using the same fresh toppings.
Steak burrito bowl: Use thinly sliced steak for a heartier beef burrito bowl dinner. A quick sear works best so the beef stays tender.
Vegetarian burrito bowl: Leave out the shrimp and add extra black beans, corn and avocado. You can also add pinto beans for a filling vegetarian burrito bowl.
Add rice: Spoon warm white rice, brown rice or cilantro-lime rice under the lettuce for a more traditional shrimp and rice burrito bowl. This makes the meal a little more substantial.
Make it spicy: Add sliced jalapeños, hot salsa or a pinch of cayenne to the shrimp seasoning. A spicy shrimp burrito bowl is especially good with cool avocado and lime.
Add cheese: Sprinkle on shredded cheddar, Monterey Jack or crumbled queso fresco. A little goes a long way and adds another creamy, salty layer.
Try different beans: Black beans work really well here, but pinto beans or kidney beans can easily be used instead. I would still drain and rinse them well so the bowl does not get watery.
Add crunchy toppings: Crushed tortilla chips, toasted pepitas or crispy tortilla strips give this Mexican-inspired burrito bowl a nice bit of crunch.
Change the salsa: Fresh tomato salsa, corn salsa or a smoky roasted salsa can completely change the flavour without changing the basic recipe.
Make it extra fresh: Add chopped cucumber, red onion or extra cilantro. These are simple additions, but they brighten up the whole easy burrito bowl dinner.
Storage Tips for Your Shrimp Burrito Bowl
Store the ingredients separately. For the best shrimp burrito bowl leftovers, keep the cooked shrimp, black beans, corn, lettuce, tomatoes, avocado and dressing in separate airtight containers. This keeps the lettuce from getting soggy.
Refrigerate the shrimp quickly. Once cooled, store the cooked shrimp in an airtight container in the refrigerator for up to 3 days.
Keep the lettuce dry. Moisture is what makes romaine go limp fast. I like to make sure it is really dry before storing it for an easy make-ahead burrito bowl.
Add avocado fresh when possible. Avocado tends to brown, so it is best added just before serving. If you do store it, toss it with a little lime juice and cover it tightly.
Store the dressing separately. The lime dressing will keep well in the refrigerator for several days. Give it a quick shake or whisk before adding it to your shrimp burrito bowl.
Reheat only the shrimp and corn. Warm them gently in a skillet or microwave, then add them back to the cold lettuce, beans and vegetables. That warm-and-cool combination is part of what makes this bowl so good.
Avoid freezing the assembled bowl. Lettuce, tomatoes and avocado do not freeze well. If you want to freeze anything, freeze the cooked seasoned shrimp separately and build a fresh burrito bowl dinner later.
For meal prep: Assemble the beans, corn and tomatoes ahead of time, but wait to add the lettuce, avocado, dressing and warm shrimp until you are ready to eat. This helps the bowl stay fresh instead of turning watery.
Easy Shrimp Burrito Bowl with Black Beans and Corn
Equipment
- Large skillet
- Mixing bowl
- Small bowl
- Whisk or fork
- Cutting board
- Sharp kitchen knife
- Measuring cups
- Measuring spoons
- Tongs or spatula
- Serving bowls
Ingredients
For the Seasoned Shrimp
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
For the Burrito Bowls
- 5 to 6 cups romaine lettuce chopped
- 1 15 oz black beans drained and rinsed
- 1 1/2 cups corn kernels fresh, frozen or canned
- 2 medium tomatoes diced
- 1 avocado diced
- 1/3 cup fresh cilantro roughly chopped
- Lime wedges for serving
For the Easy Lime Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Pinch of salt
- Black pepper to taste
Instructions
- Season the shrimp. Pat the shrimp dry with paper towel. Add them to a bowl with the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt and black pepper. Toss until evenly coated.
- Cook the shrimp. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2 to 3 minutes per side, or until pink, opaque and lightly browned. Shrimp cook quickly, so keep an eye on them. Squeeze the lime juice over top, then transfer them to a plate.
- Warm the corn. Add the corn to the same skillet and cook for 2 to 3 minutes. Stir occasionally until it is hot and gets a little colour around the edges. It also picks up some of the seasoning left in the pan, which adds extra flavour.
- Make the lime dressing. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, garlic powder, salt and black pepper until combined.
- Build the shrimp burrito bowls. Divide the chopped romaine between four bowls. Arrange the black beans, warm corn, diced tomatoes and avocado over the lettuce.
- Add the shrimp. Place the warm seasoned shrimp over each bowl and sprinkle with fresh cilantro.
- Finish and serve. Drizzle the lime dressing over the shrimp burrito bowls and serve immediately with extra lime wedges on the side.
Notes
- Pat the shrimp dry before seasoning so they sear nicely and do not steam in the skillet.
- Cook the shrimp just until pink and opaque. Overcooking can make them rubbery.
- Rinse and drain the black beans well so the shrimp burrito bowl stays fresh and not watery.
- Lightly browning the corn in the same skillet adds extra flavour and works well with the seasoned shrimp.
- Add the avocado just before serving so it stays creamy and green.
- Keep the romaine cold and crisp for the best texture in this easy shrimp burrito bowl.
- Add the lime dressing a little at a time so it does not overpower the shrimp, black beans and corn.
- For a heartier shrimp burrito bowl dinner, add cooked rice or cilantro-lime rice.
- Extra toppings like salsa, shredded cheese, jalapeños or tortilla strips can easily be added.
- This Mexican-inspired shrimp bowl is best served right after assembling while the shrimp are warm and the vegetables are fresh.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Complete your easy shrimp burrito bowl with a spoonful of our Fresh Garlic Salsa (Chunky Style) for extra fresh tomato, cilantro and lime flavour.
