recipe
Wunderful Riced Shrimp “Burrito” Bowl
By Bolthouse Farms

Wunderoots™ Salsa Verde Fiesta Riced Carrots with zesty, sauteed shrimp and layered with black beans, pico de gallo, avocado and cilantro.

Preparation

  1. Heat oil in a skillet on medium-high heat. Add shrimp, cumin, salt and black pepper. Cook for 5 minutes.
  2. Add Wunderoots™ Salsa Verde Fiesta Riced Carrots to the skillet and toss with the shrimp. Add water and cover. Cook for another 3 minutes or until shrimp is cooked through.
  3. Take the skillet off the heat and mix in the Salsa Verde sauce packet to riced carrots and shrimp mixture.
  4. Assemble Shrimp Burrito Bowl with black beans, pico de gallo and diced avocado.
  5. Garnish with cilantro or Mexican-blend shredded cheese

Chef Notes: optional builds
This can be made into burrito. Recommend the shrimp is chopped first.

Ingredients

  • 1 package Wunderoots™ Salsa Verde Fiesta Riced Carrots
  • 1 tablespoon oil
  • 10 ounces raw shrimp, peeled, deveined, thawed
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons water
  • 15 ounces black beans
  • 10 ounces pico de gallo or prepared salsa
  • 1 each avocado, diced
  • 2 tablespoons cilantro, for garnish
  • 1 cup Mexican-blend shredded cheese (optional)
  • Servings: 4
  • Prep: 20min