20 Minute Shrimp Burrito Bowls
Shrimp burrito bowls offer a fantastic low-effort method to enjoy bold, Chipotle-inspired flavors right at home, without the expense or need to drive out. This recipe incorporates convenient shortcuts like frozen peppers and onions, pre-packaged fajita seasoning, flavorful seasoned beans, and pre-peeled, deveined shrimp. The entire dish comes together rapidly with no chopping required, resulting in a vibrant, hearty meal that’s on the table in just minutes.
Preparing dinner after a demanding day can be incredibly draining, so I prioritize recipes that deliver exceptional taste with very little work. These shrimp burrito bowls were born from a week when I yearned for quick-service restaurant vibes but lived too far from options like Chipotle. Using pantry staples—thawing shrimp, frozen vegetables, and a fajita seasoning packet—I was amazed at the delicious outcome. Now, it’s a go-to meal that feels indulgent yet requires no additional labor, making it something I eagerly anticipate.
If you’re a fan of straightforward, boldly seasoned shrimp dishes, consider these other favorites from the Cooking Burnout Club collection. Salsa verde shrimp and rice relies on jarred salsa verde plus frozen peppers for remarkable taste with minimal input. Blackened shrimp bowls feature jarred mango salsa atop homemade black beans for a vibrant punch. For the quickest choice, air fryer shrimp tacos assemble in merely 10 minutes and consistently impress.
Ingredient Spotlight
- Frozen peeled and deveined shrimp – An absolute must-have for anyone battling cooking fatigue. Stocking frozen shrimp ensures you can whip up a nutritious, protein-rich dinner sans preparation hassles. Skip the peeling and deveining; simply thaw and cook. Quick-thaw in cold water under an hour, or plan ahead by refrigerating overnight.
- Charro beans – Siete Foods’ Charro beans stand out for their standalone robust flavor. To extend them, mix in a drained, rinsed can of black or kidney beans during simmering. The additions absorb the rich taste, bulking up the bowl substantially. No Charro beans on hand? Substitute with my reliable quick black beans for tacos—they’re simple and speedy.
- Fajita seasoning – I stockpile these packets for precisely such occasions. They infuse intense flavor effortlessly. Taco seasoning substitutes perfectly if needed. Prefer homemade? My staple taco seasoning recipe is straightforward.
- Fire-roasted frozen bell peppers and onions – A top freezer hack for smoky depth without knife work. Trader Joe’s version excels, but standard frozen mixes suffice admirably.
Cooking Burnout Tips
Use the Instant Pot for the Rice
The Instant Pot ranks as my go-to burnout-proof tool, flawlessly cooking rice without constant supervision. Set it and forget it, freeing you to handle other tasks and serve dinner swiftly, minus the stress of stove monitoring.
Embrace the Shortcuts
Pre-made seasonings, ready beans, and frozen goods may seem pricier initially, but they cut costs and anxiety over time. During exhaustion, they distinguish home cooking from ordering out. They’re not shortcuts—they’re intelligent, self-caring choices tailored for burnout recovery.
No Instant Pot? Skipping Rice? No Problem
Frozen or microwaveable rice saves the day on zero-energy evenings. Embrace it guilt-free. The aim: nourishing, fulfilling food without depleting your reserves.
Eliminate Chopping Altogether
Frozen peppers and onions ensure vegetables make it to your meal. Fresh chopping would tempt me to omit them in fatigue mode—I suspect the same for you. These staples streamline, accelerate, and de-stress perfectly.
Quick Shrimp Fajita Bowls
These shrimp burrito bowls surpass takeout quality with negligible effort. Frozen veggies, seasoned beans, and fajita shrimp create customizable bowls ideal for hectic weeknights or burnout slumps.
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 4
Ingredients
Rice
- 1.5 cups white jasmine rice – rinsed well
- 2 cups water
- 1.5 medium limes, juiced
- 3 tablespoons chopped cilantro
- ½ teaspoon salt
- ½ teaspoon garlic powder
Shrimp and Veggies
- 14 oz bag frozen bell peppers and onions – fire roasted if available
- 1 pound frozen shrimp – peeled and deveined – defrosted
- 1 package fajita seasoning or taco seasoning – about 2 tablespoons
- ½ teaspoon salt
- ½ teaspoon garlic powder
Beans
- 1 can Siete Charro Beans – (15.5 oz can)
- 15 oz can black beans – drained and rinsed
Toppings
- Guacamole
- Salsa or pico de gallo
Instructions
- Begin with the rice: rinse thoroughly, then add to Instant Pot with water. Cook on high pressure for 3 minutes. 1.5 cups white jasmine rice, 2 cups water
- Meanwhile, heat a large skillet over medium. Spray with avocado oil, add frozen veggies, and cook 5-6 minutes, stirring occasionally. 14 oz bag frozen bell peppers and onions
- Heat Charro beans and drained black beans in a covered pot over medium-low until warm. 1 can Siete Charro Beans, 15 oz can black beans
- Once veggies soften and liquid evaporates, push to pan edges. Add drained defrosted shrimp; cook 2 minutes. Flip, season with salt, garlic powder, and fajita mix. Stir and cook 2-3 more minutes. 1 pound frozen shrimp, 1 package fajita seasoning or taco seasoning, ½ teaspoon salt, ½ teaspoon garlic powder
- Quick-release rice pressure carefully. Stir in lime juice, cilantro, salt, and garlic powder. 1.5 medium limes, juiced, 3 tablespoons chopped cilantro, ½ teaspoon salt, ½ teaspoon garlic powder
- Build bowls: layer cilantro lime rice, beans, shrimp-veggie mix, guacamole, salsa, and extras. Guacamole, Salsa or pico de gallo
Equipment
- Instant Pot
Recipe Notes
- Don’t overcook the shrimp – They cook swiftly. Add to hot pan for 2 minutes, flip, season, integrate veggies, and cook 1-2 minutes more. Residual heat finishes them; overcooking yields rubbery texture.
- Opt for quality peeled, deveined shrimp – Aldi’s pink Argentinian variety is budget-friendly, tender, and prep-free. Any similar works to minimize effort.
- Drain defrost liquid – Shrimp release water when thawing; discard fully to avoid diluting flavors and creating sogginess.
- No charro beans? – Enhance black beans with lime, salt, garlic powder, and cumin for instant zest.
- Storage: Refrigerate sealed leftovers up to 3 days. Reheat sans guac/salsa.
Nutrition Information
Amount per Serving
- Calories: 692
- Fat: 9g
- Carbohydrates: 116g
- Fiber: 23g
- Sugar: 4g
- Protein: 45g
Nutrition facts sourced from USDA Food Database as a courtesy.
Additions & Toppings
Customize freely with these easy add-ins:
- Frozen fire-roasted corn (with shrimp)
- Cubed avocado
- Cilantro
- Cheese
- Sour cream
- Chopped romaine
- Chopped tomatoes
- Pickled onions
Versatile tweaks elevate your bowl effortlessly.
Common Questions
What if my shrimp isn’t defrosted?
Submerge in cold water, refreshing every 20-30 minutes for under-an-hour thaw. For immediacy, air fry frozen shrimp, tossing with half the seasoning at end.
Can I substitute shrimp?
Absolutely—skillet-cubed chicken pre-veggies, air fryer salmon bites with seasoning, or double beans for protein-free satisfaction.
Good for meal prep?
Shrimp reheats riskily, but air fryer-covered works wonders at home. Opt chicken/beans for office portability.
