Description
A bold and satisfying burrito bowl combining juicy shrimp, tender steak, crispy fries, creamy guacamole, and fresh pico de gallo over fluffy rice.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb sirloin or flank steak
- 2 cups cooked white rice
- 2 ripe avocados
- 2 large russet potatoes
- 2 medium tomatoes, diced
- 1 small white onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup crumbled cheese
Instructions
- Preheat oven to 425°F and heat a skillet over medium high heat.
- Toss cut potatoes with olive oil, salt, and pepper. Season shrimp and steak with salt, pepper, chili powder, cumin, and garlic.
- Spread fries on a baking sheet in a single layer.
- Bake fries until golden and crispy, about 20 to 25 minutes.
- Cook steak in the hot skillet to desired doneness, then remove and let rest before slicing.
- In the same skillet, cook shrimp until pink and fully cooked, about 2 to 3 minutes per side.
- Mash avocados with lime juice, salt, and chopped cilantro to make guacamole.
- Mix tomatoes, onion, cilantro, and a squeeze of lime to prepare pico de gallo.
- Assemble bowls by adding rice, then topping with steak, shrimp, fries, guacamole, pico de gallo, and crumbled cheese.
- Serve immediately and enjoy.
Notes
- Do not overcook shrimp to keep them tender and juicy.
- Let the steak rest before slicing for better flavor and texture.
- Reheat fries in the oven to maintain crispiness.
- Add extra lime juice just before serving for a fresh finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 180mg
Keywords: surf and turf burrito bowl, california burrito bowl, shrimp and steak bowl, loaded burrito bowl, homemade burrito bowl