Hibachi Shrimp Burrito Bowls
These turned out so yummy and I plan on having them on repeat for sure! The best part of these is the delicious Yum Yum sauce from my friend Allie.Cart.Dishes! It is so delish and she has tons of great recipes.As usual, this meal prep was so simple and quick which is what I prefer! When reheating, I microwave for 1 minute then stir, heat for another minute then stir the sauce in. SO YUM!
Equipment
- 1 Pressure Cooker/Rice Cooker
- 1 Fry Pan
- 1 Small Mixing Bowl
- 4 Glass Storage Containers
- 4 Plastic Condiment Containers
Ingredients
- 20 oz No-Tail Shrimp
- 4 cups White Rice
- 2-1/2 cups Roasted Corn
- 1/2 cup Diced Sweet Red Pepper
- 1/2 cup Chopped Onions
- 1/2 cup Chopped Cilantro
- 1 Lime
- 2 tbsp Cotija Cheese
Light Yum Yum Sauce
- 1/2 cup 0% Plain Greek Yogurt
- 1/2 tbsp Rice Wine Vinegar
- 1/2 tsp Unsweetened Almond Milk
- 1 tsp GHughes Sugar Free Ketchup
- 1/2 tsp Sriracha
- 1/2 tsp Swerve Granulated Sugar
- 1/4 tsp Garlic Powder
Instructions
- Start your batch of rice in the pressure/rice cooker
- Mix the yum yum sauce ingredients and put in the fridge.
- Caramelize your onions then set aside.
- Put your shrimp in the fry pan with blackened/cajun seasoning.
- Warm up your roasted corn in a fry pan. If you use canned, no need to do this. I use Trader Joes frozen so just want to thaw it out.
- Take your sauce and fill the condiment containers.
- Once your rice is cooked, assemble your bowls and top with cotija cheese and dried cilantro.
Notes
Total of 6 Weight Watchers points.
Tried this recipe?Let us know how it was!