Chili Butter Shrimp Burrito Bowl with Pineapple Corn Salsa
All the Flavor in One Bowl
These surprisingly simple chili butter shrimp burrito bowl with pineapple corn salsa are so full of flavor. Plus it only take about 30 minutes to bring together. The shrimp is sauteed in a garlicky, chili butter sauce and finished with a bit of lemon juice and zest for a little kick of citrusy flavor. The pineapple corn salsa is a bit sweet from the fruit and corn, a bit spicy from the jalapeno and red pepper flakes, and zesty from the lime. It’s a perfect combination of savory, spicy, sweet, and herby flavors all in one burrito bowl.
Shrimp Burrito Bowl Recipe Tips
When you make these chili butter shrimp burrito bowls with pineapple corn salsa, here are a few tips to make sure it’s extra delicious:
- The shrimp cooks quickly in the pan, so have your seasonings measured out and set aside in a pinch bowl before you begin. That way, once the shrimp is in the pan you can add the spices immediately and not worry about the shrimp over cooking while you measure.
- Speaking of the shrimp, makes sure it’s patted dry before adding it to the pan. Having extra moisture on the shrimp will slow down the saute process and not mix well with the fat in the butter. To avoid any splashes and make sure the shrimp cooks nicely, use a paper towel to pat them dry.
- Don’t skimp on the tajin! Tajin is a tangy, salt chili lime seasoning that is so flavorful it takes any dish to the next level (or is great added to the rim of a margarita) (affiliate link).
- Depending on the size of the pineapple you buy or how you buy your corn, you may have extras of either ingredient after making your salsa. If that’s the case, this salsa lasts well in the fridge for a few days so make a double batch! Alternatively, pineapple and corn both freeze great! Put them in an airtight container or bag and save for up to 3 months for future use.
Recipe Details
Make the Pineapple Corn Salsa
Let’s get this recipe started! Step one is to make the pineapple corn salsa. Mix the diced pineapple, cooked corn, and diced jalapeno in a bowl. Add in the zest and juice of 1 lime, the chopped cilantro, and season with salt and crushed red pepper flakes. Taste to make sure the seasoning is to your liking and set in the refrigerator while you cook the shrimp.
Saute the Shrimp
Preheat a large pan over medium heat and melt some unsalted butter in the pan. Once it’s melted, add in minced garlic and let it cook for about 30 seconds until very fragrant. Add the shrimp to the pan and immediately add in the chili powder, oregano, cayenne pepper, tajin, salt, and pepper to the pan. Toss the shrimp in the seasoning and butter and let cook until they’re pink and opaque, about two to three minutes per side.
Once cooked, remove the pan from the heat and add in the lemon zest and juice. Toss one more time and begin building the burrito bowls.
Make the Shrimp Burrito Bowls
Now that your components are cooked, we can assemble the burrito bowls. Mix the rice and rinsed black beans together and add to your serving bowls. Add a handful of baby greens to the side of the rice. Spoon a serving of the sauteed shrimp over the top of the rice, being sure to include a bit of the chili butter pan sauce over the top. Add a scoop of the pineapple corn salsa to the side of the shrimp. Finish the burrito bowls with a bit of chopped cilantro, crumbled cotija, and an extra sprinkle of tajin. Serve right away and enjoy!
Save any leftovers in an airtight glass container and reheat within two days. If possible, keep the salsa stored separately to keep it cold while you reheat. I do not recommend saving the pineapple in plastic, as the acidity of the pineapple will eat away at the plastic.I hope you love this shrimp burrito bowl recipe as much as I do! If you’re into these flavors, be sure to also check out my Roasted Salmon with Avocado Mango Cucumber Salad. It’s a similar mix of chili spices with a sweet, herby veggie and fruit mix on top. Happy cooking!
Shrimp burrito bowls sauteed with chili butter served with pineapple corn salsa, rice, beans, and greens. An easy, tasty weeknight meal.
- 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
- 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
In a small bowl, mix the diced pineapple, corn, and diced jalapeno.
Add the zest and juice of 1 lime, the chopped cilantro, salt, and red pepper flakes and stir to incorporate.
Refrigerate the pineapple corn salsa until ready to use.
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.
Cook the shrimp on each side for about 2-3 minutes until it is opaque and cooked through. Remove the pan from the heat.
Add the lemon zest and juice directly to the pan and toss the shrimp.
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.
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.
Top with extra chopped cilantro, crumbled cotija cheese, and an extra sprinkle of tajin. Serve with a side of chips and enjoy warm!
