Sheet Pan Shrimp Burrito Bowls with Cilantro Lime Rice

Honestly, who doesn’t love a good burrito bowl?! They’re a go-to simple dinner for me because they’re always delicious and create a nice balance of protein, carb, and fat. This one uses a sheet pan to prep all of the cooked components, which is one of my favorite ways to cut down on cook time. The cilantro-lime rice offers a way to mix up your usual bowl of rice, making it the perfect addition!

Sheet Pan Shrimp Burrito Bowls with Cilantro Lime Rice Ingredient Notes

Shrimp: Shrimp are a lean, protein-rich choice that cook quickly and absorb flavor well. Tossed in taco seasoning and roasted, they bring a savory, slightly spicy bite to every bowl. Their texture contrasts perfectly with the tender vegetables and fluffy rice.

Red Bell Peppers: Sweet and colorful, red bell peppers roast beautifully in the oven. They soften just enough to become juicy while still holding their shape. Their natural sweetness balances the bold spice of the taco seasoning and shrimp.

Cilantro: Fresh cilantro adds a bright, herbaceous flavor that ties the whole dish together. It’s stirred into the rice and sprinkled on top for a pop of color and freshness. This ingredient keeps the dish feeling light and vibrant.

Taco Seasoning: This spice blend packs a punch and delivers classic Tex-Mex flavor in every bite. It coats both the shrimp and vegetables, making the entire bowl feel cohesive and well-seasoned. Using it saves time while still bringing depth and warmth to the dish.

Sheet Pan Shrimp Burrito Bowls with Cilantro Lime Rice

Recipe by Jenn Lueke

4.7 from 9 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Honestly, who doesn’t love a good burrito bowl?! They’re typically a go-to simple dinner for me because they’re always delicious and create a nice balance of protein, carb, and fat. This one uses a sheet pan to prep all of the cooked components, which is one of my favorite ways to cut down on cook time. The cilantro-lime rice offers a way to mix up your usual bowl of rice, and the flavors compliment the spice from the seasoning making it the perfect addition!

Cook Mode

Keep the screen of your device on

Ingredients

• Cilantro lime rice

• 1 cup dry jasmine or basmati rice, rinsed

• 1/4 cup finely chopped cilantro leaves

• juice of 1 lime (about 2 tablespoons)

• 1 teaspoon kosher salt

• Sheet pan shrimp

• 2 red bell peppers, thinly sliced

• 1 red onion, halved and thinly sliced

• 3 tablespoons avocado oil (separated)

• 3 tablespoons and 3 teaspoons taco seasoning (separated)

• 1 pound large shrimp, peeled and deveined (thawed if frozen)

• 1 ripe avocado, pitted and mashed, for serving (I like to mash with kosher salt, garlic powder, lime juice, and finely chopped cilantro)

• 4 lime wedges, for serving

• fresh chopped cilantro leaves, for garnish

Directions

• Preheat oven to 400F and line a large sheet pan with parchment paper.
• Prepare the rice by bringing 2 cups of salted water to a boil in a small sauce pan. Once boiling, add the rinsed rice, stir, reduce heat to medium low, and cover. Let simmer until the water is absorbed, 15 to 20 minutes, then remove from heat and mix in the cilantro, lime juice, and salt.
• In a large mixing bowl, combine the bell peppers, red onion, 2 tablespoons of avocado oil, and 2 tablespoons of taco seasoning. Use tongs or a rubber spatula to mix well and coat the vegetables in the oil and spices. Transfer to the sheet pan and spread out in one single layer, then bake to soften, 15 to 18 minutes.
• While the peppers and onions bake, rinse and remove the tails from the shrimp and add to the mixing bowl. Toss with the remaining tablespoon of avocado oil and 1 tablespoon of taco seasoning.
• Push the peppers and onions to one side, clearing half of the sheet pan. Add the shrimp and disperse evenly in the opening, without overlapping any pieces. Return to the oven and bake until the shrimp are opaque and at an internal temperature of 145F, 8 to 10 minutes.
• Serve immediately for best results in low bowls with even servings of cilantro lime rice, peppers, onions, and shrimp. Top with mashed avocado, lime juice, and chopped cilantro.

Notes

• Storage: Refrigerate the components in separate sealed containers for up to 2 days.
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.