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Spicy Shrimp Burrito Bowl

Veg-filled bowl of flavour with spicy king prawns and brown rice. You can customise to include your favorites.

Time 45 mins
Skill Level Easy

Ingredients List

Serves 2
  • 0.5 half avocado
  • 2 cup baby spinach
  • 0.5 half red onion
  • 1 cup brown rice
  • 0.5 cup sweetcorn - frozen or canned
  • 175 g king prawns
  • 100 g cherry tomatoes
  • 1 tbsp smoked paprika
  • 1 lime
  • 1 tbsp white wine vinegar
  • 1 clove garlic
  • sprinkling chilli flakes
  • 1 chili
  • 1 chopped tomatoes (tin)
  • hot sauce
  • 4 pickled chili

Instructions

canned toms

  1. Marinate king prawns in diced garlic, chilis, canned tomatoes, paprika and vinegar for 15 mins, covered and in the fridge. 
  2. In the mean time, cook the rice (boiling brown rice can take 30 mins). 
  3. Cook king prawns in frying pan. 
  4. Prepare the vegetables (this is something you could get someone else to help with while you’re watching the prawns and rice) – drain or cook sweetcorn, halve cherry tomatoes, chop onions, chop avocado and wilt spinach (I use the microwave to make things easier). 
  5. Start by adding rice to the bowl, add chopped veg and then 
  6. Squeeze lime juice over and season 
  7. Add chilli flakes and pickled chilis (if desired / available) 
  8. Serve with hot sauce (if desired) 

Tips:

  • You could use a ready-made marinate for the prawns to make this easier
  • Hot Sauce adds flavour 
  • You could use a microwave rice pouch to make this recipe easier and quicker. 
  • Use whatever vegetables you have around, particularly helpful if you have ready-cooked leftovers or it can be eaten raw  – peppers, green beans, broccoli, mushrooms, kale, pumpkin, lettuce, cubes of courgette, or anything you fancy! 
  • Pre-chopped frozen veg saves some prep time. 
  • You can add coriander