High-Protein Shrimp Burrito Bowl

 

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AMAZING VEGAN BURRITO & BOWL RECIPE ����

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Directions. Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender.

Stir. Skip the long line at Chipotle with this homemade burrito bowl instead, packed with 34 grams of protein, 13 grams of fiber and loaded with vitamins A and C. High-Protein Shrimp Burrito Bowl Under Armour. Blackened Shrimp Avocado Burrito Bowls are the perfect way to ring in the New Year with big bold flavor and a healthy meal! These are packed with blackened shrimp, brown rice, corn, black beans, and.

Here are 15 delicious, high-protein vegan burrito and burrito bowl recipes from our Food Monster App to help you get creative with your lunches and dinners! Advertisement 1. Assemble burrito bowl: To a bowl, add a large spoonful of cilantro rice, cheesy beef, pico de gallo, guacamole, cheddar, and a handful of broken tortilla chips.

Top with sour cream and serve. 2 cups cooked white rice*. 1 lime.

2 tbs cilantro. 12 oz chicken breast, raw weight**. Favorite Mexican seasoning. ⅓ cup no salt added black beans. ½ cup fresh pico de gallo or salsa. ¼ cup guacamole. ¼ cup nonfat greek yogurt. 9. High Protein Balsamic Steak & Pasta Salad. This high protein pasta salad is a far cry from its mayo-laden counterparts.

Lean sirloin and asparagus make for a diet-friendly lunch that’s perfect for making ahead. Get the full recipe » 10. Skinny Tuna Melt. This. 1/4 cup (5 grams) chopped fresh cilantro.

For the burrito bowl: 1 teaspoon canola oil. 1 medium (55 grams) onion, sliced. 2 medium (240 grams) bell peppers, sliced.

2 cloves garlic, minced. 1 1/2 teaspoons ground cumin. 1/4 teaspoon salt. 1 pound (455 grams).

2. Mexican Rice Rainbow Bowl. Marina at Yummy Mummy Kitchen also does a great job on a healthy vegetarian protein bowl with lots of delicious beans and rice. Looking great! 3. Mediterranean Quinoa Bowl with Shrimp. Emily at A Nutritionist Eats came up with this awesome protein bowl.

This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, key for weight loss, energy, and healthy digestion.

List of related literature:

Place noodles on a plate and top with sautéed veggies and 3 ounces (start with 4 ounces raw) boiled or grilled medium shrimp (fresh, peeled, deveined or frozen, thawed).

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

It looked good, and I knew I would get protein in the cheese and nutrients in the vegetables which was better than the fried shrimp.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

A 2-cup serving of edamame in the shell (or a 1-cup serving without the shell) is about 200 calories while providing 20 grams of protein and 12 grams of fiber.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Top the tortilla with half of the shrimp, 1 teaspoon of the chopped cilantro, and ½ cup of cheese.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
Wiley, 2015

In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.

“Ultrametabolism: The Simple Plan for Automatic Weight Loss” by Mark Hyman
from Ultrametabolism: The Simple Plan for Automatic Weight Loss
by Mark Hyman
Scribner, 2006

In large bowl, mix shredded chicken, tomatoes and jalapeño chiles with their liquid, sour cream, Each serving: About 445 calories, 29g protein, 38g carbohydrate, and chili powder.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

If not using this as a vegetable side dish, top with your choice of protein: 2 large grilled shrimp, 4 ounces grilled chicken, 3 hard-boiled egg whites or 4 ounces

“The Supercharged Hormone Diet: A 30-Day Accelerated Plan to Lose Weight, Restore Metabolism, and Feel Younger Longer” by Natasha Turner
from The Supercharged Hormone Diet: A 30-Day Accelerated Plan to Lose Weight, Restore Metabolism, and Feel Younger Longer
by Natasha Turner
Rodale Books, 2013

Stir in drained noodles, shrimp and any accumulated juices, broth, soy sauce, mirin, and Sriracha and cook, tossing gently, until noodles, shrimp, and vegetables are well coated with sauce, 2 to 3 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Off heat, stir in 1 pound peeled and deveined large shrimp, 1 cup thawed frozen mixed bell peppers, and 2 cups cooked rice.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

One night, I got all my carbs for a meal like this from asparagus.

“Inside the Box: How CrossFit ® Shredded the Rules, Stripped Down the Gym, and Rebuilt My Body” by T. J. Murphy
from Inside the Box: How CrossFit ® Shredded the Rules, Stripped Down the Gym, and Rebuilt My Body
by T. J. Murphy
VeloPress, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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53 comments

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  • Ok so I made you dressing and it’s pretty good. I ended up adding an avocado to it because it was too thin for my liking even after adding more G.Y. still tastes great, thanks for the recipe.

  • So funny! Vegaaaaaay’s bah haha. Appreciate the sense of humor in your videos. And lookin forward to trying the mashed beans side!

  • Can you explain what you mean by the recipe costs? There’s no way in hell all these ingredients costs 3.50$ unless your talking about the use of them after you buy them.

  • I’m not three Michelin Star celebrity chef Gordon Ramsay, but………isn’t this recipe just sexy Beefcake making a big salad?  I don’t care.  Beefcake could open a can of dog food for Amigo, and I would watch. I don’t think anyone ever looked more adorable in an apron than Derek.   Sigh…………………I want to take a nap on his gigantic arms.  I bet he smells like roasted pumpkins.  I bet Amigo smells like a bag of Fritos.:-D

  • Man…everytime I see a new video from my dude the Protein Chef I just think of the Training Day scene where Denzel looks at Ethan Hawke and goes “MY N***a…”. This guy never fails us with the recipes. Thanks man! You the best!

  • Do you mind doing a video on sports now pea protein powder/how to make protein low carb protein bars from them since its on sale for like 16 bucks for 2 pounds unflavored? I’ve tried twice on how to make some quest like protein bars, and once on protein donuts, and have utterly failed. I used only the protein powder, three scoops, coconut flour, unsweetened almond/coconut milk/cashew milk, no dairy, or cream, and some coco powder, cinnamon, and stevia. Also a quarter of a banana, and flax seeds, and if it isn’t clear by now it’s vegan so no eggs, milk, and what not.

  • Cilantro for president! I don’t like people who don’t like cilantro, they are scary.:p By the way, here in Norway we call those beans “bønnestuing” which in English is “bean stew” so maybe that?
    I’m a burrito overfiller too! Always have to eat those with knife and fork.

  • Hey Derek, liked the idea of this recipe. On my second attempt I boiled the black beans with some baking powder as I would canned chickpeas for making hommus. I found this made the beans easier to mash and the resulting ‘mince’ far smoother. Just so you know. Thanks for the recipes my man.

  • Hahaha!! You got me man �� hook, line and sinker (get it?)
    Yeah ✔ I def hit that subscribe button, your food is fantastic! I’m avoiding GMO’s so 86 the corn, add some avocado. Bam ��

  • Derek, can you clarify salt related things for me? Cause I def want to stay low salt as I notice negative effects if I eat too much. So on a can… how much is “too much” or “a lot”?… I saw 800mg, on the beans can, which is under a gram of salt per 100gr? So like 3.5gr salt per can? And when you cooked you scooped rougly half a tea spoon of salt in? Which would be 2.5gram instead of 7gram total for 2 cans? Just trying to get a baring on amounts

  • Do you think it’s worth sprouting the beans before cooking them for removing the anti-nutrients, especially phytic acid for mineral absorbtion?
    Or is the higher mineral content of the un-sprouted beans equalizing it? (or sprouting maybe don’t remove that much PA )
    Thank you for your time ;)!

  • Yuuuuuuuuuum. I make burritos and burrito bowls often but I have never put nooch in my nofried beans. I will try it this weekend. I’m going to do this recipe exactly but I’m going to add one thing CASHEW CREAM DRESSING!!!!

  • Nice job!! Love the bowl. Don’t need the tortillas. Could throw some fresh veggies �� on top also. Could also wrap in lettuce for a wrap. Thanks!!

  • Avocado tip: never buy an avocado with the nipple (top) of the avocado missing. If the little black stem attachment is missing the avocado will be dry and rotten inside. Black nipples missing/don’t buy it

  • Your truly making a difference man and you remind me and look so much like my best friend whose a vegan as well. I’m just newly starting my vegan journey 3 months in now and I’m in love!! And your videos have helped me tremendously and always have great spirits. Keep making a huge difference and many blessing to you and your family ����❤️❤️

  • I have celiac disease which means that I can’t eat wraps/bread etc this bowl will be perfect for me, thank you so much for the inspiration xx

  • Hi Derek, thank you for the amazing buritos and all your videos. I just started vegan jerney and wondering to you have idea of vegan “fish” and “seafood” recepies. I can go withot meat easy, scrampled tofu is great for eggs substitution, but what about seafood?! Love seafood. Thank you

  • Legendary burrito Derek full of life and cellular protection.
    Thanks for sharing your healthy ideas ��I love mashing my beans =joy��

  • Derek. To ensure that the avocado you’re choosing is ripe and creamy on the inside, peel back the small stem or cap at the top. If the area underneath is green, the avocado is good to buy. If the area is brown, the avocado is overripe so it’s best to avoid it.

  • Wow man you are amazing… I can’t wait to make this…I am really trying to eat healthy and part of the problem is it gets boring and this just totally helped me…thank you!

  • Hi Derek! Sometimes when I’m on a cooking/nutrition low, I just turn on a few of your videos and your enthusiasm and Chrystal’s amazingness just makes me wanna cook and eat ��������

    Question: It seems to me like you’re using quite a lot of rice in your diet. In Sweden, where I live, the National Food Agency recommends that you ease down on rice (especially brown) because of the arsenic content. What are your thoughts on that?

    Thanks again for amazing inspiration and knowledge ��

  • This is definitely just a good ole healthy Taco salad. It’s not Chipotle without cilantro. I’d make the cilantro lime rice separately and have/make guac and chips on the side not avocado and chips in the salad.

  • try adding lime and salt to your beans. use monterey jack cheese. that marinade looks really good! but we just use adobo for our marinade. but we do let it sit over night. the longer it sits the more flavor. the mild salsa uses cilantro, red onions, jalapeno, lime juice and salt.

  • Why is the music so loud? Why is it even there? It detracts from an otherwise very good video. With all due respect, it’s like listening to two people talk at once. Great recipe, and thanks.

  • No ingredients in the description. I typed it out along with directions.

    black beans
    chicken
    cumin
    garlic powder
    lime
    chipotle peppers
    olive oil
    oregano
    low sodium taco seasoning
    rice

    1. Three chipotle peppers in a bowl. About 2TBsp of olive oil,?? ground cumin,?? oregano,?? garlic powder,?? low sodium taco seasoning. Squeeze lime into bowl. Cut chicken into small pieces and combine with seasonings in bag to marinate.
    2. Pour olive oil into a saucepan. Add lime juice. Pour a cup of rice in so that it ‘toasts’. Add two cups of water. Stir and bring to a boil. Once it boils, cover and turn heat to ‘low’. Cook for 40 minutes.
    3. Preheat pan and add chicken.
    4. Add cilantro to rice.
    5. Combine everything for bowl or burrito.

  • Thank you Derek for all the amazing content you put out great channel and great community here…your food always looks so good yummy ����

  • These vids are the best. This is when you did YouTube for the viewers. Your cooking videos helped me more than you’ll ever know. I know it’s all about the vlogs now but I guarantee 90% of your subs are here for your old content. Bring this stuff back.

  • Dig it man… this is our dinner tonight! First time ever posting to Youtube… I have been watching Derek and Crystal do their thing for awhile and figured I should say something… my wife and I love this program and it has helped to make some amazing changes in our lives. Thank YOU!

  • Salt, Pepper, Cumin, Oregano, Fresh Chopped Garlic, Fresh Chopped Onion, Olive Oil and of course the Chipotle Pepper in Adobo Sauce. Add a little water. Put it in a blender. Boom.

  • Made this tonight for my doctor hubby Derek….it was so delicious:) A real treat! Thanks so much…I can see why you’ve been on a burrito run recently…leftover for lunch tomorrow:)) Hooray!! X

  • Derek, mexican flavours are my absolute fav! Keep these awesome recipes coming. I love Pico and Cilantro and make it all the time. Although I do add a little bit of minced garlic clove to mine to take it up a notch. Great video!

  • Can someone explain to me why people go through these lengths to make these videos when they have no idea what they’re talking about? Chicken breast when Chipotle uses chicken thighs? Mozz when they use Monterey Jack? Just stop

  • HI Derek!! that is one great looking burrito!! will do this for sure, thank you for your videos!! Just wanted to say..when my granddaughter was young, she would call refried beans “melted beans”.. haha, we still today call them that.. just thought it was hilariously cute.

  • The only thing would say is don’t cook your yeast (it kills the nutritional value) It all looks so yummy. I think I will try it tomorrow if I have the time. Thanks for the recipes.

  • Let me find out, you’re making delicious vegan burritos that are healthy to eat..lol. Love it! I make mine with Avocado Dressing. So delicious. I just ate a huge salad with Pico De Gallo. So refreshing. Mine is spicy though, the Latina in me.

  • It looks so good!!! It reminds me of Chipotle bowls I do those with the chicken and cooking them at home taste so much better!! Excellent job love it!!

  • That looks amazing…if I were to replace shrimp, it would be with tuna patties on the side. For vegetarians or vegans, I would mix in some seasoned cauliflower.

  • @Simnett Nutrition

    when i saw that you were using rice for this recipe i was asking to myself when will you talk about rice because it does contain arsenic and i would like to how to make the best choice to make sure that the rice we bought doen’t contain any arsenic. also it would make a nice ”what you should eat it” video 😉

  • Oh yesssss that quinoa mix! I’m going to swap out the shrimp for tofu or tempeh and use those seasonings to flavor them up!! Great idea Kevin!!

  • I thought this was a great recipe “out of the box,” but my partner threw lime wedges in with each portion. She was right! A little bit of fresh lime juice really brings the “BOOM.”

  • Use the sauce from the chili can instead of the actual chili’s and chop the chicken up before marinading it. Cook the chicken on a cast iron it’ll taste so much more charred like chipotle!

  • bro, ive been plant based ‘cold turkey’ for the last month and the hardest part is finding recipes and the next thing to eat. No one i know does it. so thank you so much for your videos!

  • “One of the hardest things to do when making at home Chipotle is making your chicken taste like theirs”
    Well for starters buying the right chicken would help.. Chipotle uses thigh meat, not breast meat

  • Thank you so much! Appreciate the recipe in the description because sometimes it’s hard to keep going back on the video. Like to watch it and then refer to the written. Thanks again! Awesome recipe.

  • The fact he used cilantro from a can I just can’t �� and who microwaves beans? please put them in a pot with all the juice and once they are warm just drain them

  • I don’t eat carbs, but I love your videos for the positive energy you spread. Your vibe is so good, thank you for sharing, you make me smile with your jokes, especially when you start off so seriously that I crack up laughing at the punch line:)

  • About hating cilantro I was one of those people I couldn’t even smell it! It was so bad. Then I read Anthony William’s books and found out that it had nothing to do with genetics (as many ‘experts’ say) but everything to do with toxins in our body, especially in the brain. So I started to make a heavy metal detox smoothie which amongst other ingredients contains also cilantro and surprisingly enough I didn’t mind the taste. Guys, after a month I started to kinda like cilantro and now after two months or so I’m starting to love it �� The point is that that smoothie is really detoxing the body of heavy metals of which runoffs circulate in the body fluids and that’s why you can taste it in your saliva. Yes, I know it tastes like a soap but not anymore to me �� Google the smoothie and good luck!

  • So I just made this tonight for dinner for the family. Doubled the recipe not realizing how much food this actually makes. LOTS of leftovers, but it was really good. Wasn’t sure what to do with the leftovers until my wife suggested that these would be really good burrito filling so planning on turning them into burritos tomorrow night. Good stuff! Thanks for the recipe! Kids loved it too!

  • Ingridients and Steps

    Marinade: [ 1:09 2:31]
    San Marcos Chipotle Peppers (Can) (3 Used)
    Olive Oil (2 Tbsp)
    Ground Cumin (1/4 tsp)
    Oregano (1/4 Tsp)
    Garlic Powder (1/4 tsp_
    Low Sodium Taco Seasoning (Half of it)
    Fresh Lime (1 half of it)

    Mix Marinade in Bowl

    Big ass Zip Lock Bag [ 2:32 3:30]
    Lean Chicken Breast (In Zip Lock Bag) ( I recommend cutting it before then marinating)
    Put Marinade (In Zip Lock Bag)

    (Marinade for One Hour) In the mean time cook the rice fuck face skank.

    Cooking Rice: [In Pot] [ 3:31 5:13]
    Olive Oil (1Tbsp)
    Little bit of Lime Juice
    Rice (1 Cup)
    Water (1 Cup)

    Cut and Cook Chicken Breast [ 5:24]

    Setup:
    Lean Chicken Breast (Seperate Bowl)
    Rice (Seperate Bowl, Add Cilantro) (Mix) [ 6:35]
    Can of Organic Black Beans
    Can of Pinto Beans

    Mozzarella Cheese (Trade Joes cheese is best dont @ me)
    Pico de Gallo
    Tortilla

    Optional:
    Tortilla ( 7:57)

  • I needed to prepare some snacks this week, so I made your never-fried beans, rolled them in corn tortillas, and baked them for easy taquitos. So delicious!

  • Thank you Derek, I tried your recipe last night, I loved every bite it was so delicious and filling. You will be my vegan guide for this new journey I’m starting ����❤️

  • To kick this up a notch, make your own salsa! I make a batch every Sunday, so much better than the jarred stuff and much less sodium.

  • This was perfect because I really do have about 5 bags of quinoa in my pantry… I really like it with goat cheese and Roma tomatoes.. now I have a new dish to try!