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Mexican Shrimp Burrito Bowl

1 lb. 21-25 shrimp peeled & deveined
1 teaspoon canola oil
1 clove garlic minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon honey
1 cup corn
1 cup canned black beans rinsed
1/4 cup canned diced green chilis
1/2 cup grape tomatoes halved
2 green onions thinly sliced
1/2 lime zested and juiced
Cilantro optional for garnish

Add the canola oil to the pan and heat on medium high.
Add the shrimp to the pan and cook for 2-3 minutes, then flip and cook an additional minute.
Add the garlic to the pan and stir.
Add the seasonings to the pan and stir again.
Add the corn, the black beans and the chilis and stir until well coated.
Add in the honey, lime juice, and lime zest and stir.
Remove from the heat and add in the tomatoes, green onions and cilantro (if using).

Coastal Fisherman Merch
CF Merch



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