Start the New Year with these healthy, low-carb Cilantro Lime Shrimp Burrito Bowls, topped with black beans, avocado, and salsa. This low-carb shrimp recipe uses cauliflower rice as the base, and below are tips for making perfect cauliflower rice.
Today I’m partnering with Marina Del Rey Foods — they offer high-quality, wild, responsibly caught frozen seafood. Thanks for supporting the brands I work with.
How to Marinate Shrimp
If you enjoy shrimp but don’t cook it at home often, this recipe is a perfect place to start. I prefer wild-caught seafood when possible, but it isn’t always available or affordable. The shrimp used here made a big difference in flavor and texture.
I’m trying to add more seafood to my diet because it’s rich in proteins and omega-3s. Shrimp burrito bowls are an easy, delicious way to do that.
I was introduced to Marina Del Rey shrimp by a friend, and it’s impressively juicy and flavorful. Jumbo shrimp work especially well as a bowl topping.
I wanted bright, fresh flavors that let the shrimp shine. Good seafood usually needs only a simple marinade.
Marinating shrimp is quick. For this dish, blend the marinade, pour it over thawed shrimp, and while you prepare the cauliflower rice the shrimp will be ready to cook.
Note: don’t leave shrimp in an acidic marinade longer than 30 minutes — the acid will start to “cook” the shrimp and you’ll end up with ceviche instead of properly marinated shrimp.
Marina del Rey Wild Argentinean Shrimp comes peeled, deveined, and in cooked varieties, so you can pick the option that best suits your recipe.
The shrimp are juicy and full of flavor — the jumbo size is ideal for these bowls. In the U.S. Marina Del Rey shrimp is carried at Sam’s Club and various retailers across Canada.
The Best Cauliflower Rice
These bowls stay low-carb by replacing rice with cauliflower. If you haven’t tried riced cauliflower yet, it’s worth a try — the texture is similar to rice and won’t leave you missing the real thing.
That said, cauliflower rice can turn out watery or mushy if not prepared correctly. Follow these tips for the best results:
- Chop the cauliflower into small, even pieces so it processes uniformly.
- Don’t overfill your food processor. Process in batches, filling the bowl about halfway for even chopping.
- Pulse only until pieces resemble rice—over-processing creates a mushy, wet texture.
- Preheat a large skillet over high heat and cook the cauliflower quickly in a thin layer. Cooking in batches and spreading it out reduces moisture and prevents sogginess.
Make It Your Own: Healthy Shrimp Burrito Bowl Variations
- Make it Paleo or Whole30: Omit the black beans, and try roasted sweet potato or butternut squash chunks instead. Chopped olives also work well.
- Save time: Cauliflower rice takes a bit more prep than cooking rice. If you prefer, serve this bowl with brown or white rice for a quicker option — I often make cauliflower rice for myself and white rice for my family.
- Indulge: If you want a heartier bowl, add shredded cheese, sour cream, or guacamole.
Cilantro Lime Shrimp Burrito Bowls
Ingredients
Cilantro Lime Marinade
- 1 1/2 cups cilantro, loosely packed
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons minced onion
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- Jalapeño, thinly sliced, to taste
Shrimp Burrito Bowls
- 1 large head cauliflower
- 1/2 tablespoon olive oil
- 1/2 teaspoon cumin
- Sea salt, to taste
- 2 pounds Marina del Rey jumbo shrimp, thawed
- 1 can black beans, rinsed and drained
- 2 avocados, sliced
- 1 1/2 cups salsa
- Sliced red onion, optional, to garnish
- Jalapeño, optional, to garnish
- Cilantro, optional, to garnish
Instructions
- Prepare the marinade by blending all cilantro lime marinade ingredients until the cilantro is finely chopped and the sauce is bright green. Split the marinade into two portions: one to marinate the shrimp and one to reserve as a topping.
- Add the marinade to the thawed shrimp. If shrimp are frozen, thaw them in a colander under cool running water until pliable. Set the shrimp aside while you prepare the other ingredients.
- Chop the cauliflower into small chunks and pulse in a food processor in batches until the pieces resemble rice. Avoid overfilling the processor for even results.
- Heat a skillet over high heat and add 1/2 tablespoon olive oil. Once hot, add the cauliflower rice in a thin layer. Cook quickly, stirring frequently, and remove after 2–3 minutes. Season with cumin and sea salt.
- Heat another skillet over high heat and cook the marinated shrimp. Lay the shrimp in a single layer for even cooking. Flip and cook the other side; shrimp take only a couple of minutes per side. Avoid overcooking.
- To serve, layer cauliflower rice, warmed black beans, and shrimp. Top with salsa, avocado, sliced red onion, jalapeño, extra cilantro, and a drizzle of the reserved cilantro lime sauce.
Nutrition
Other Low-Carb Shrimp Recipes
- Whole30 Buffalo Shrimp Lettuce Wraps, by Peas and Crayons
- Easy One Pot Cioppino, by Simply Fresh Dinners
- 15-Minute Asian Shrimp & Broccoli Stir Fry, by Eat Good 4 Life
- Mini Shrimp Tostadas with Pomegranate Salsa, by Sunkissed Kitchen
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