Healthy shrimp burrito bowls✨ For the Sauce:▪️3/4 Cup 2% Plain Greek Yogurt▪️1/4 Cup Light Sour Cream▪️3 Tbsp Cilantro, minced▪️1 Clove Garlic, minced▪️2 Limes, juice▪️ 2 Tbsp Water▪️1/4 tsp Salt▪️ For the Slaw:▪️3 Cups Red Cabbage, sliced in thin 1” strips▪️1/2 a Jalapeño, seeds removed & sliced in thin strips▪️ For the Rice:▪️2 Tbsp Avocado Oil▪️3/4 Cup Long Grain Rice▪️1 Clove Garlic, minced▪️1/3 Cup Yellow Onion, diced small▪️2 Tbsp Tomato Sauce▪️1/2 a Carrot, diced small▪️1/4 tsp Salt▪️1+1/2 Cups Chicken Broth▪️2 Serrano Peppers▪️ For the Shrimp:▪️1 lb. Large Shrimp, peeled and deveined▪️1+1/2 tsp Chili Powder▪️1+1/2 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt▪️1 tsp Oil▪️1/4 Cup Mild Green Salsa▪️ For Serving:▪️Tortilla Chips▪️Lime Wedges▪️ 🌱Vegan Modification: Sub in pinto beans for shrimp; sub in plant based yogurt for greek yogurt and sour cream, or skip it and dress the slaw with olive oil and lime 1️⃣ Mix together all the ingredients for the sauce; set 1/4 cup aside (to serve on top of the bowls) and mix the rest with the cabbage and jalapeños for the slaw 2️⃣ In a small pot or Dutch oven over medium high heat, add the avocado oil and rice; toast the rice stirring frequently until golden brown (3-5 mins), then add the garlic, onion, tomato sauce, carrot, salt, chicken broth, and Serrano peppers; bring to a boil and then cover and simmer on low heat for 20 mins or until all liquid has been absorbed 3️⃣ Slice the shrimp in bite sized pieces and toss with chili powder, cumin, garlic powder, and salt 4️⃣ In a pan preheated over medium heat, sear the shrimp in oil for 2-3 mins until opaque white and cooked through; mix in the green salsa and then turn off the heat 5️⃣ Place the shrimp in bowls with the Mexican rice and slaw (you can serve the Serrano peppers from the rice as well but only eat if you like spicy) and top with the sauce 6️⃣ Serve with lime wedges and tortilla chips and enjoy! ⏲15 minute prep time + 25 minute cook time Recipe serves 2 people
