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Mexican Shrimp Burrito Bowl
Ingredients
  • 1 teaspoon canola oil
  • 1 pound 21 to 25 shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1 cup corn
  • 1 cup canned black beans, rinsed
  • ¼ cup canned diced green chilis
  • ½ cup grape tomatoes, halved
  • 2 green onions, thinly sliced
  • ½ lime, zested and juiced
  • cilantro, optional for garnish
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