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Shrimp Burrito Bowls

Shrimp Burrito Bowls with Pepper Salsa and Paprika Tortilla Chips

On the menu Oct 13 — Oct 19

Recipe Details

Story

Few things bring more instant joy any night of the week than the unimpeachable burrito. We’re turning the takeout staple into a fresh and colorful bowl featuring plump, pink shrimp. The shrimp are tossed in a smoky chipotle paste that’s cooled by fresh slices of avocado and citrusy pepper salsa. Paprika tortilla chips serve as delicious edible spoons to scoop up the spicy shrimp, rice, and beans.

Tags

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 800
  • Protein 39g
  • Total Carb 99g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    1 can
    black beans
  • jasmine rice
    1/2 cup
    jasmine rice
  • corn tortillas
    2
    corn tortillas
  • cilantro
    1/8 ounce
    cilantro
  • mini sweet peppers
    4
    mini sweet peppers
  • scallion
    1
    scallion
  • lime
    1
    lime
  • sweet paprika
    1/4 teaspoon
    sweet paprika
  • shrimp
    10 ounces
    shrimp
  • chipotle paste
    1/2 teaspoon
    chipotle paste
  • avocado
    1
    avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Allergens