Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Dietary: Gluten Free, Nut Free
Description

Shrimp burrito bowls sauteed with chili butter served with pineapple corn salsa, rice, beans, and greens. An easy, tasty weeknight meal.

Ingredients
    Pineapple Corn Salsa
  • 1 cup pineapple, diced small
  • 1 cup cooked corn, thawed if from frozen
  • 1 jalapeno, deseeded and diced
  • Zest and juice of 1 lime
  • 1/4 cup cilantro, chopped
  • 1 tsp salt
  • Pinch of red pepper flakes, to your taste
    • Shrimp Burrito Bowl
  • 3 tbsp unsalted butter
  • 3 clove garlic, minced
  • 1 lb shrimp, thawed if from frozen and patted dry
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/4-1/2 tsp cayenne pepper, to your taste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp Tajin, plus more for garnish
  • Zest and juice of 1 lemon
  • 3 cup cooked rice
  • 15 oz black beans, drained and rinsed well
  • 2 cup baby greens, such as baby kale, arugula, or spinach
  • Crumbled Cotija or feta cheese for serving
  • Chopped cilantro, for serving
Instructions
    Make Pineapple Corn Salsa
  1. 1

    In a small bowl, mix the diced pineapple, corn, and diced jalapeno. 

  2. 2

    Add the zest and juice of 1 lime, the chopped cilantro, salt, and red pepper flakes and stir to incorporate.

  3. 3

    Refrigerate the pineapple corn salsa until ready to use.

    4. Saute the Shrimp
  4. 4

    Preheat a large pan over medium heat. Melt the unsalted butter in the pan and add the minced garlic. Fry the garlic in the butter for 30 seconds and then add the shrimp. Immediately season with chili powder, oregano, cayenne pepper, tajin, salt and pepper. Toss the shrimp in the butter and seasoning.

  5. 5

    Cook the shrimp on each side for about 2-3 minutes until it is opaque and cooked through. Remove the pan from the heat.

  6. 6

    Add the lemon zest and juice directly to the pan and toss the shrimp.

    7. Plate and Serve
  7. 7

    Mix the rice with the black beans and divide among bowls to serve in. Add a handful of baby greens to the side of the rice.

  8. 8

    Top the burrito bowls with the shrimp and a spoonful of the buttery chili pan sauce. Add a generous scoop of the pineapple corn salsa to the top.

  9. 9

    Top with extra chopped cilantro, crumbled cotija cheese, and an extra sprinkle of tajin. Serve with a side of chips and enjoy warm!

Read it online: https://lauralovestocook.com/recipes/chili-butter-shrimp-burrito-bowl-with-pineapple-corn-salsa/