Grammy's Kitchen · Burritos · Blackened Shrimp Avocado Burrito Bowls
One of 111 burritos recipes we measured
from therecipecritic.com
10 cooks on therecipecritic.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 1% | 1% |
| vegetables and beans | 117% | 35% |
| liquid | 7% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound large shrimp (peeled and deveined) |
| 8 g | 1 tablespoon chili powder |
| 5 g | 2 teaspoons paprika |
| 3 g | 1 teaspoon onion powder |
| 2 g | 1 teaspoon cumin |
| 1 g | 1/2 teaspoon garlic powder |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 27 g | 2 tablespoons olive oil |
| 200 g | 1 avocado |
| 25 g | 1/4 cup chopped cilantro |
| 61 g | 1/4 cup Greek yogurt |
| 3 g | 1 garlic clove |
| 41 g | 3 tablespoons olive oil (add more for smoother consistency) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 432 g | 1 (15.25 ounce) can corn (drained and rinsed ) |
| 432 g | 1 (15.25 ounce) can black beans (drained and rinsed) |
| 370 g | 2 cups cooked brown rice (I used a brown rice quinoa blend) |
| 400 g | 2 sliced avocados |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a hit for me & my husband! We don’t agree much on what to eat for dinner. He’s a super picky eater & I prefer healthier options. The only change we made was making it spicier by adding red chili flakes and sliced jalapeños. This recipe can be ” — a cook, 5.0★
“Just made this and it was delicious. I’m bummed there’s none left over for tomorrow’s lunch. I made just as directed with rice. Took me about 30 minutes in total. I will definitely be adding this to my rotation.” — a cook, 5.0★