Spicy Shrimp “Burrito” Bowl

Steph Wagner

April 24, 2018

Spicy Shrimp “Burrito” Bowl

Spicy Shrimp Burrito Bowl | Gastric Sleeve Recipes | FoodCoach.Me

I love using shrimp as a quick and easy protein source that also changes up the pace in the kitchen. It’s a great bariatric surgery protein source! Small in size, quick to make, versatile in flavor.

If you have access to fresh and yummy shrimp, I am jealous.

I live in Kansas.

The good news is that I’ve learned which grocery stories to go to for seafood options! Sometimes I do use the precooked and frozen shrimp options because it’s so darn fast.

However, for recipes such as this one I opt for raw and easy to peel shrimp from the butcher because it takes on the flavors so well during cooking. For a try “spicy shrimp” it’s not all that spicy it’s very helpful for the shrimp to adopt the seasonings well.

The shrimp itself is fast and easy to get together. For the full shrimp “burrito” bowl I recommend making a quick and yummy pico salsa like the one linked below and adding Cilantro Lime Cauliflower Rice recipe also linked below! With those three key players in one bowl this recipe is, well, phenomenal.

I hope you enjoy!

Fresh Yummy Salsa (cook time = 15 minutes)

The flavors of cilantro lime rice with CAULIFLOWER instead of high carb rice! This recipe is the perfect alternative for post weight loss surgery patients! Make your favorite Mexican dishes WLS friendly! #wlsrecipes #gastricsleeve #gastricbypass #cauliflowerrice

Cilantro Lime Cauliflower Rice (cook time = 10 minutes)

Spicy Shrimp Burrito Bowl | Gastric Sleeve Recipes | FoodCoach.Me

Spicy Shrimp "Burrito" Bowl

Cuisine: Mexican, Stove Top
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 134kcal
Author: Steph Wagner
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Spicy Shrimp

  • 2 tsp mexican chili powder found in most Mexican food aisles, regular chili powder if not available
  • 2 tsp cumin
  • 1/4 tsp garlic powder
  • 1 lb raw, easy to peel shrimp

Cilantro Lime Rice

  • 10 oz bag frozen riced cauliflower
  • 1 1/2 tbsp chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1/4 tsp sea salt

Fresh Salsa

  • 6 Roma tomatoes or 2 pints cherry tomatoes
  • 2 cloves garlic, pressed or minced
  • 1 lime, juiced
  • 1 cup fresh cilantro
  • 1 tsp salt
  • 1 jalapeno pepper


Spicy Shrimp

  • Toss all the seasonings together. Add shrimp and toss until well coated. Heat a large skillet to medium high heat. Add the shrimp to the hot pan, working in batches if need to not overcrowd the pan.
  • Saute the shrimp until pink and opaque. Raw shrimp will start out grey and translucent. Cook the shrimp, stirring frequently, until no more grey appears and is totally pink and opaque. This will take about 5 minutes depending on the size of shrimp and how many are in the pan. Remove and cover to keep warm if making other burrito bowl ingredients.

Cilantro Lime Rice

  • Steam cauliflower rice per package instructions. While cauliflower cooks, chop cilantro. Remove cauliflower from microwave, open bag and let steam release. Move cauliflower to a medium bowl. Add cilantro, lime juice and salt. Stir to combine flavors.

Fresh Salsa

  • If using Roma tomatoes, cut in half. Slice jalapeño in half and seed. Add all ingredients to a food processor. Can also pulse in a blender or dice finely by and and combine. Serve with fresh veggies or as a topping to a lean protein source.
  • Divide cauliflower between four bowls. Add shrimp to each bowl. Add 1/4 cup salsa to each bowl. Serve.


Serving: 4oz | Calories: 134kcal | Carbohydrates: 11g | Protein: 18g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1654mg | Potassium: 581mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1392IU | Vitamin C: 58mg | Calcium: 207mg | Iron: 4mg
Nutrition Facts
Spicy Shrimp "Burrito" Bowl
Amount Per Serving (4 oz)
Calories 134 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 286mg95%
Sodium 1654mg72%
Potassium 581mg17%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 18g36%
Vitamin A 1392IU28%
Vitamin C 58mg70%
Calcium 207mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Spicy Shrimp “Burrito” Bowl”

  1. Do you add oil to the pan before you place the shrimp in if making fresh uncooked shrimp?

  2. You could do a light spray of olive oil. I used a non-stick pan and did not use oil which made for a little more of a crust with the seasonings.

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