Shrimp & Black Bean Burrito Bowl with Creamy Guacamole & Nectarine Salsa

Shrimp & Black Bean Burrito Bowl

with Creamy Guacamole & Nectarine Salsa

25 MIN
4 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

We’re creating two elevated toppings for this Mexican-style shrimp bowl: fresh, juicy nectarine is dressed with a tomatillo-poblano sauce to make a vibrant salsa, while a dollop of guacamole gets a touch of richness from fromage blanc.
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Dietary Information

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Shrimp & Black Bean Burrito Bowl with Creamy Guacamole & Nectarine Salsa
Title
  • 1 cup Jasmine Rice
  • 1 15.5-Oz Can Black Beans
  • 2 Nectarines
  • 1 Red Onion
  • 2 Poblano Peppers
  • ½ cup Guacamole
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1⅛ lbs Tail-Off Shrimp (Peeled & Deveined)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 nectarine salsa
2 Prepare the ingredients & make the nectarine salsa

Meanwhile, wash and dry the fresh produce. Pat the shrimp dry with paper towels; 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. Thoroughly wash your hands  immediately after handling.Combine the sliced onion and sliced peppers in a bowl. 

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 peppers; 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 nectarine salsa (including any liquid). Garnish with the creamy guacamole and cheese. Enjoy! 

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Shrimp & Black Bean Burrito Bowl

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 nectarine salsa

Meanwhile, wash and dry the fresh produce. Pat the shrimp dry with paper towels; 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. Thoroughly wash your hands  immediately after handling.Combine the sliced onion and sliced peppers in a bowl. 

Prepare the ingredients & make the nectarine 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 peppers; 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 nectarine salsa (including any liquid). Garnish with the creamy guacamole and cheese. Enjoy! 

Make the creamy guacamole & serve your dish
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