Shrimp burrito bowls are one of my favorite low-effort ways to bring that big, bold, Chipotle-style flavor home without the price tag or the drive. This version uses all the shortcuts that make dinner feel doable on nights when you’re running on fumes, frozen peppers and onions, store bought fajita seasoning, seasoned beans and shrimp that’s already peeled and deveined. Everything cooks quickly, there’s no chopping at all and you end up with a bowl that’s colorful, satisfying and ready in minutes.
I know how exhausting dinner can feel at the end of a long day, which is why I lean hard into recipes that give you maximum flavor with minimal effort. I created these shrimp burrito bowls during a week when I was craving something fast casual but live nowhere near a Chipotle. I used what I already had; shrimp thawing in the fridge, frozen veggies, a packet of fajita seasoning, and was shocked by how good it turned out. It’s become one of those meals I genuinely look forward to because it feels special without any extra work.
If you love simple, flavor-packed shrimp dinners, there are a few other Cooking Burnout Club favorites you won’t want to miss. My salsa verde shrimp and rice is another shortcut-heavy recipe that uses jarred salsa verde and frozen peppers to build incredible flavor with almost no effort. For something bold and bright, the blackened shrimp bowls are topped with jarred mango salsa and paired with the most delicious homemade black beans. And if you need the fastest option of all, the air fryer shrimp tacos come together in just 10 minutes and hit every single time.
Ingredient spotlight
- Frozen peeled and deveined shrimp – A true cooking burnout essential. Keeping a bag of frozen shrimp in the freezer means you can make a delicious, protein packed meal without any prep. No peeling, no deveining, just defrost and cook. Shrimp thaws in under an hour in cold water, but I often pull it out the night before and let it sit in the fridge so it’s ready to go.
- Charro beans – I love the Charro beans from Siete Foods because they are so flavorful on their own. In fact, they’re so bold and delicious that I like to stretch them by adding a can of drained and rinsed black beans or kidney beans while they simmer. The extra beans soak up all that amazing flavor and make the bowl even more filling. Don’t worry, if you don’t have a can of these, make my famous black beans for tacos instead, I promise they are quick and easy!
- Fajita seasoning– I always keep several packets of fajita seasoning in my pantry for nights exactly like this. It instantly brings big flavor with zero effort. If you don’t have fajita seasoning, taco seasoning works great too. Want to make your own? Try my go-to taco seasoning recipe.
- Fire roasted frozen bell peppers and onions – These are one of my favorite freezer shortcuts. They add so much smoky flavor and save you from chopping anything. Trader Joe’s carries a great version, but regular frozen peppers and onions work just fine if that’s what you have.
Cooking Burnout Tips
Use the Instant Pot for the rice
The Instant Pot is an essential burnout-friendly appliance in my kitchen. It cooks rice perfectly every single time without me having to babysit a pot on the stove. Being able to set it and walk away means I can multitask and get dinner on the table quickly, without the overwhelm or mental load that comes with managing multiple things at once.
Say yes to the shortcuts
Store bought seasonings, seasoned beans and freezer staples might cost a little more upfront, but they save money (and stress) in the long run. When you’re burnt out, these shortcuts are the difference between cooking at home or giving in to takeout again. Using them isn’t cheating; it’s smart, supportive and exactly what burnout cooking calls for.
No Instant Pot? No energy for rice? Totally fine.
Frozen rice or microwave-ready rice is your best friend on nights you just can’t do another step. There is no shame in grabbing the shortcut. The goal is to eat something satisfying and nourishing without draining every last bit of energy you have.
Skip the chopping entirely
Frozen bell peppers and onions pretty much guarantee I’ll get veggies on my plate. If chopping fresh ones were required, I promise you I’d skip them every time when I’m burnt out. I bet you feel the same. Frozen veggies keep things simple, fast and stress-free; exactly what we need right now.
★ Did you make this recipe? Please give it a star rating below!
Shrimp and Veggies
- 14 oz bag frozen bell peppers and onions – fire roasted if you can find them
- 1 pound frozen shrimp – peeled and deveined – defrosted
- 1 package fajita seasoning or taco seasoning – about 2 tablespoons
- ½ teaspoon salt
- ½ teaspoon garlic powder
Beans
- 1 can Siete Charro Beans – (15.5 oz can)
- 15 oz can black beans – drained and rinsed
Toppings
- Guacamole
- Salsa or pico de gallo
-
Start by making the rice. Rinse it well. Add rinsed rice and water to instant pot and cook 3 minutes high pressure.
1.5 cups white jasmine rice, 2 cups water
-
While rice is cooking, preheat large skillet over medium heat. When hot, spray with avocado oil and add frozen veggies. Cook 5-6 minutes, stirring occasionally.
14 oz bag frozen bell peppers and onions
-
While veggies are heating through, add Charro beans and drained and rinsed black beans to a pot with a lid. Cook over medium low heat, covered until warmed through.
1 can Siete Charro Beans, 15 oz can black beans
-
After the veggies are heated through and the water is starting to cook off of them, move the veggies to the outer edge of the pan and add the defrosted shrimp (be sure to drain off any liquid that comes off the shrimp when defrosting, that is not good). Cook shrimp 2 minutes. Flip shrimp and add the salt, garlic powder and fajita seasoning to the shrimp and veggies. Stir well and cook 2-3 minutes.
1 pound frozen shrimp, 1 package fajita seasoning or taco seasoning, ½ teaspoon salt, ½ teaspoon garlic powder
-
After the rice is done cooking, manually release the pressure (carefully). Remove the lid and add the lime juice, chopped cilantro, salt and garlic powder. Stir well.
1.5 medium limes, juiced, 3 tablespoons chopped cilantro, ½ teaspoon salt, ½ teaspoon garlic powder
-
Assemble the bowls – add cilantro lime rice, charro beans, fajita shrimp and veggies, guacamole, salsa and any other toppings and enjoy.
Guacamole, Salsa or pico de gallo
- Don’t overcook the shrimp – Shrimp cook fast. Add them to the hot skillet and cook for about 2 minutes, flip, coat with seasoning, then stir in the veggies and cook 1–2 more minutes. The heat from the peppers and onions will continue to cook them gently. Overcooked shrimp become tough and rubbery, so pull them off the heat as soon as they’re opaque.
- Use good-quality peeled and deveined shrimp – The pink Argentinian shrimp from Aldi are my favorite here, budget friendly, peeled, deveined and always cook up tender. Any peeled, deveined shrimp works, just choose something that keeps prep minimal.
- Drain the defrosting liquid – When shrimp defrost, they release a lot of liquid. Make sure you drain that completely before cooking. Adding it to the skillet dilutes the seasoning and sauce and can make the dish watery (and just… not great).
- No charro beans? Season your own. – If you don’t have charro beans, warm up a can of black beans with lime juice, salt, garlic powder and a pinch of cumin. It gives the beans a quick flavor boost without extra work.
- Store leftovers in a well sealed container in the fridge for up to 3 days. Wait to add guacamole and salsa until after reheating.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Additions & Toppings
Keep it simple and add anything that sounds good:
- Frozen fire roasted corn (toss in with the shrimp)
- Cubed avocado
- Cilantro
- Cheese
- Sour cream
- Chopped romaine
- Chopped tomatoes
- Pickled onions
Easy, mix-and-match options to make your bowl even better.
Common questions
What if my shrimp isn’t defrosted?
If you have time, place the shrimp in a bowl of cold water and change the water every 20–30 minutes. They’ll thaw in under an hour.
If you need dinner now, make air fryer frozen shrimp instead and toss them with half the fajita seasoning in the last minute of cooking.
Can I make this with something besides shrimp?
Yes! Use cubed chicken cooked in the skillet before adding the peppers and onions, or try salmon (air fryer salmon bites coated in fajita seasoning work great). You can also double the beans and skip the protein entirely, still filling, still delicious.
Is this good for meal prep?
Shrimp isn’t my top choice for meal prep since it can overcook when reheated. That said, I did reheat leftovers in a covered glass dish in the air fryer and they were incredible. If you’re reheating at home, it works. If you’re reheating in an office… maybe choose chicken or beans instead.
