Shrimp burrito bowl for lunchbox

A colorful and protein-packed lunch inspired by Mexican cuisine! Spicy shrimp served with rice, fresh salsa, and a hint of lime.

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20 min
4
10 min

  • Ingredients

    • 500g peeled shrimp
    • 2 tbsp. Mexican seasoning
    • 2 cups cooked white or brown rice
    • 1 cup corn
    • 1 cup diced tomatoes
    • ½ green bell pepper, diced
    • ¼ cup finely chopped red onion
    • ½ cup chopped fresh cilantro
    • 1 avocado (optional)
    • ½ cup salsa
    • ½ cup sour cream
    • 2 limes

  • Preparation

    1. Season shrimp with Mexican seasoning.
    2. Cook shrimp in a hot pan for 2-3 minutes per side.
    3. Prepare fresh salsa by combining tomatoes, corn, bell pepper, and onion.
    4. Add chopped cilantro to the salsa and mix.
    5. Arrange cooked rice at the bottom of the containers.
    6. Place cooked shrimp on top of the rice.
    7. Add fresh salsa in one corner of the container.
    8. Put store-bought salsa and sour cream in separate small containers.
    9. Cut limes into wedges and add to each container.

For the adventurers

Notes and tips

Shrimp can be eaten cold or reheated in the microwave (without the salsa).
Prepare the rice the day before to save time.
The avocado can be cut the same morning and drizzled with lime juice to prevent it from browning.
Fresh salsa keeps for 2 days in the refrigerator.
For a lighter version, replace the rice with cauliflower rice.