Cilantro-Lime Shrimp Burrito Bowls with Greek Yogurt Crema

Ingredients

• 680 g large raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 2 whole limes, juiced
• 400 g cooked brown rice
• 1 15-oz can black beans, rinsed and drained
• 150 g frozen corn, thawed
• 2 whole Roma tomatoes, diced
• 0.25 cup red onion, finely diced
• 1 whole jalapeño, minced
• 170 g nonfat plain Greek yogurt
• 0.5 cup fresh cilantro, chopped
• 1 whole Hass avocado, sliced

Instructions

1. 1

   Toss the shrimp with the chili powder, cumin, smoked paprika, garlic powder, and the juice of 1 lime.

2. 2

   Mix the tomatoes, red onion, jalapeño, and half the cilantro to make the pico.

3. 3

   Whisk the Greek yogurt with the rest of the lime juice, the remaining cilantro, and a pinch of salt to make the crema.

4. 4

   Heat the olive oil in a skillet over medium-high. Cook the shrimp 1–2 minutes per side, until pink and just opaque.

5. 5

   Warm the black beans and corn together in the same pan for 2 minutes.

6. 6

   Build each bowl from 100g rice, beans and corn, shrimp, pico, and a quarter of the avocado. Finish with the crema.

7. 7

   Storage: keeps 3 days in the fridge. Slice the avocado the day you eat it.

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