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If I had a freezer full of frozen shrimp, I'd feel very rich. I think I'd be halfway to using the hashtag #blessed. Shrimp are healthful and easy to prepare; they cook quickly and take very little to make them delicious. My only problem is that I've never managed to keep a freezer full of shrimp for more than a day or two, because any time there are shrimp in the house, someone always eats them immediately. (I once saw my husband cook and eat a big plate of shrimp as a midnight snack, because they were more healthful than a grilled cheese sandwich, and they took about the same amount of time to make.)
I never open my freezer to find a secret stash of shrimp, like a weeknight Christmas present, so I have to actually go to the store and buy them whenever I find a shrimp recipe I want to try, like these spicy shrimp burrito bowls from Two Sisters Kitchens.
This recipe is basically a shrimp burrito, but without the wrapper. Shrimp are tossed in a hot skillet with chili powder, cumin, garlic powder, and cayenne until they're just cooked through. That only takes three to five minutes, depending on the size of the shrimp, so cooking the shrimp is actually the last stage of the recipe. The longest part involves cooking the rice, which will later get mixed with cilantro, lime juice, sugar, and salt for flavor. (If you don't like cilantro, the recipe is still 100 percent worth a try with just plain rice.)
The shrimp and rice are accompanied by sliced avocado and a delicious-sounding corn and black bean salsa made tomatoes, lime juice, and garlic powder. The best part? These bright, Instagram-worthy burrito bowls are ready in about as much time as it takes to cook a pot of rice.
Get the recipe: Spicy Shrimp Burrito Bowls from Two Sisters Kitchens