Shrimp & Black Bean Burrito Bowl

with Creamy Guacamole & Nectarine Salsa

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
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We’re creating two elevated toppings for this Mexican-style shrimp bowl: fresh, juicy nectarine is dressed with a bit of our tomatillo-poblano sauce for vibrant contrast, while a dollop of guacamole gets a touch of richness from creamy fromage blanc. A hearty mix of rice and black beans spiced with ancho chile powder, smoked paprika, and more rounds out the dish.

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Shrimp & Black Bean Burrito Bowl with Creamy Guacamole & Nectarine Salsa
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Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients & make the salsa:
2 Prepare the ingredients & make the salsa:

Meanwhile, wash and dry the fresh produce. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Pit and small dice the nectarines. Place in a bowl. Add the tomatillo-poblano sauce; season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve, peel, and thinly slice the onion. Cut out and discard the stems, ribs, and seeds of the peppers; thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers.

Cook the vegetables & shrimp:
3 Cook the vegetables & shrimp:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the prepared shrimp and remaining spice blend. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the creamy guacamole & serve your dish:
4 Make the creamy guacamole & serve your dish:

In a bowl, combine the guacamole, fromage blanc, and 1 tablespoon of water; season with salt and pepper. Serve the cooked rice and beans topped with the cooked vegetables and shrimp and salsa. Garnish with the creamy guacamole and cheese. Enjoy! 

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Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & make the salsa:

Meanwhile, wash and dry the fresh produce. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Pit and small dice the nectarines. Place in a bowl. Add the tomatillo-poblano sauce; season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve, peel, and thinly slice the onion. Cut out and discard the stems, ribs, and seeds of the peppers; thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers.

Prepare the ingredients & make the salsa:
Cook the vegetables & shrimp:
3 Cook the vegetables & shrimp:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the prepared shrimp and remaining spice blend. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the creamy guacamole & serve your dish:

In a bowl, combine the guacamole, fromage blanc, and 1 tablespoon of water; season with salt and pepper. Serve the cooked rice and beans topped with the cooked vegetables and shrimp and salsa. Garnish with the creamy guacamole and cheese. Enjoy! 

Make the creamy guacamole & serve your dish: