Shrimp Burrito Bowl with Spaghetti Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 20 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 283 milligrams
- Sodium
- 742 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 40 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 spaghetti squash (2 1/2 to 2 3/4 pounds)
Kosher salt and freshly ground pepper
1 1/2 pounds peeled and deveined jumbo shrimp, thawed if frozen
1 teaspoon grated lime zest, plus 1 tablespoon lime juice
1 teaspoon ancho chile powder
2 bell peppers (any color)
3 tablespoons extra-virgin olive oil
1/4 cup fresh cilantro leaves, plus 2 tablespoons finely chopped stems
1 cup frozen fire-roasted corn
1/3 cup sour cream
1/2 cup tomatillo salsa
1/2 cup guacamole
Directions
- Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent the steam. Microwave until just tender, about 15 minutes. Carefully uncover and let cool slightly. Scrape into strands with a fork and season with salt and pepper.
- Meanwhile, toss the shrimp with the lime zest, chile powder and a pinch each of salt and pepper; set aside. Thinly slice the bell peppers, discarding the seeds. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the peppers, season with salt and cook, stirring, until lightly browned and crisp-tender, about 5 minutes. Add the cilantro stems and corn and cook until hot, 1 more minute. Push to one side of the skillet. Add the remaining 1 tablespoon olive oil to the other side, then add the shrimp and cook until lightly browned and mostly cooked through, about 3 minutes. Stir into the pepper mixture until the shrimp are cooked through, about 1 more minute.
- Stir the sour cream and lime juice together; season with salt. Divide the squash among bowls and top with the shrimp mixture. Top with the salsa, lime sour cream, guacamole and cilantro leaves.