20 Minute Blackened Shrimp Burrito Bowls
These 20-Minute Blackened Shrimp Burrito Bowls are full of some of my favorite flavors. The shrimp are broiled to perfection, while the roasted bell peppers and tomatoes bring a savory sweetness—topped with homemade guac & pickled onions.
Ingredients
- 1 Pound Shrimp uncooked
- 2 Cups Rice prepared
- 2 Bell Peppers
- 1 Cup Cherry Tomatoes
- 2 Packets Taco Seasoning of choice
Guacamole
- 4 Avocados
- 1/4 Cup Cilantro minced
- 2 Roma Tomatoes diced
- 2 Limes juiced
- 1 Tablespoon Garlic minced
- 1 Teaspoon Salt
Toppings
- Pickled Red Onions
- Sriracha
Instructions
- Set your oven to 450°F and grab two bowls—one for the shrimp and one for the veggies. Toss the shrimp with one packet of taco seasoning & more minced garlic if you desire, making sure every piece is well coated. Slice the bell peppers, & in the other bowl, do the same with the sliced bell peppers and cherry tomatoes.
- Spread the seasoned bell peppers and cherry tomatoes on a baking sheet with a drizzle of olive oil. Place them in the preheated oven and let them roast for 7 minutes. Roasting at high heat caramelizes the veggies, bringing out their natural sweetness.
- After the veggies have roasted for 7 minutes, switch the oven to broil. Spread the seasoned shrimp on a separate baking sheet with a drizzle of olive oil and place it in the oven alongside the veggies. Broil everything for 8 minutes, flipping the shrimp halfway through for even cooking. The high heat will create a slight char on the shrimp, intensifying the blackened flavor.
- While the shrimp and veggies are in the oven, mash the avocados in a bowl until smooth. Stir in the diced Roma tomatoes, minced cilantro, garlic, lime juice, and salt. Mix well, adjusting the lime juice and salt to taste.
- Spoon warm rice into bowls, then top with roasted veggies and blackened shrimp. Add a generous scoop of guacamole on the side. I like to add pickled onions and sriracha fro added flavor and color!