Mexican Shrimp Burrito Bowl

Mexican Shrimp Burrito Bowl made with spiced shrimp, corn, black beans, tomatoes and chilis tossed with a honey lime glaze for just 1 smart point per serving!

Mexican Shrimp with vegetablesMexican Shrimp Burrito Bowl that you can eat as is or serve over steamed cauliflower rice for 1 point! In fact if I left out the honey glaze you could enjoy this recipe for ZERO points.

How much are we all loving the freestyle plan? Recipes like this used to be 5 points a serving, but with the new plan a delicious plate of food my non WW family members fought over the remnants of is just one single solitary freestyle smart point.

Plus from start to finish it takes just 30 minutes.

Closeup Mexican shrimp

I work with deveined and peeled shrimp for this dish because getting a quick meal together is much more enjoyable when no one is in charge of deveining shrimp.

For the sake of pictures I left the tails on, but one of my kids is actually in charge of squeezing the tails off before cooking so we don’t have a plate full of tails to struggle with.

I also use a homemade taco seasoning mix in this recipe, but if you have a taco seasoning you prefer you can feel free to substitute out the herbs/spices for your mix.

Just make sure your recipe is prepped before cooking, once the shrimp is cooking you can’t start opening cans of vegetables and measuring things out, the shrimp will overcook in the time it takes you to open the cans.

skillet of Mexican shrimp and corn, black beans and chilis.

Tools used in the making of this Mexican Shrimp Burrito Bowl:
Zester: Perfect for zesting citrus.
Cast Iron Skillet: I use this to cook in as cast iron is naturally non stick and you can cook over high heat without worrying about any non stick coatings releasing gases.
Honey: I use this brand because it is guaranteed to be real honey and it is the best price per pound (but buy it in the store!)

How to make Mexican Shrimp Burrito Bowl:


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Mexican Shrimp Burrito Bowl

Mexican Shrimp Burrito Bowl made with spiced shrimp, corn, black beans, tomatoes and chilis tossed with a honey lime glaze for just 1 smart point per serving!
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 teaspoon canola oil
  • 1 pound 21-25 shrimp peeled and deveined
  • 1 clove garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1 cup corn
  • 1 cup canned black beans rinsed
  • 1/4 cup canned diced green chilis
  • 1/2 cup grape tomatoes halved
  • 2 green onions thinly sliced
  • 1/2 lime zested and juiced
  • cilantro optional for garnish


  • Add the canola oil to the pan and heat on medium high.
  • Add the shrimp to the pan and cook for 2-3 minutes, then flip and cook an additional minute.
  • Add the garlic to the pan and stir.
  • Add the seasonings to the pan and stir again.
  • Add the corn, the black beans and the chilis and stir until well coated.
  • Add in the honey, lime juice, and lime zest and stir.
  • Remove from the heat and add in the tomatoes, green onions and cilantro (if using).



Serving: 1/4th recipe | Calories: 347kcal | Carbohydrates: 46.1g | Protein: 35g | Fat: 4.1g | Saturated Fat: 0.4g | Cholesterol: 194mg | Sodium: 478mg | Fiber: 9.9g | Sugar: 8.1g
Mexican Shrimp with Succotash
Mexican Shrimp in Cast Iron pan with chili honey glaze.

About the Author: Sabrina Snyder

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.


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  1. Hi Sabrina,
    This recipe sounds delicious, I will be sure to try it. You mention a brand of honey, what would that be? I buy local honey in my area, apparently that is helpful for seasonal allergies. I also have “Mike’s Hot Honey,” I bet that would give this dish an extra kick!

      1. Sorry Chelsie, Weight Watchers has modified their recipe builder to display the Smart Points according to their modified system. You can still insert the nutritional information into an old Smart Points calculator if you have access to one – each recipe has the nutritional information at the bottom. Hope that helps!

  2. Looks so good!! I love the idea of serving this over cauli rice – delicious! And I love that it’s made in the cast iron skillet!

    1. Thanks, Patricia! I just love cooking with my cast iron skillet, so you can expect a lot more recipes using it!

  3. This was delicious!  My husband and I added cauliflower rice to the dish.  This helped to extend the serving size without adjusting the points values.  Thanks so much for sharing this recipe!  

    1. This would work great with chicken, turkey breast, salmon, or pork tenderloin. Chicken, turkey, and salmon are all 0 point foods and pork tenderloin is low in points.

  4. How many Freestyle points is this? I put it in the online calculator and came up with 8. Please help because this looks amazing!

    1. Jennie, I calculate the points by serving, and it came out at one point for a serving for me. Are you using Weight Watchers’ official calculator? Because it counts some items as zero points even if they have carbs, fat, etc.

      1. I used the nutrional information posted not the recipe builder. I will try that way. I am using the one online through my membership but was just trying to do the quicker way. Thanks!

      1. Dawn, if you’re using the point calculator instead of the recipe builder, you’re losing out on the benefit of all those wonderful zero point foods!

    1. It’s called a burrito bowl because it could be used in a burrito but it’s in a bowl instead – who needs the calories of a tortilla anyway?

    1. You only have to add them in long enough for them to heat up with the rest of the dish, they don’t need to cook.

    1. Just ran across this recipe and it looks so good! How long with this keep in the refrigerator? Would love to prep this for lunches for the week.

      1. Cooked Shrimp can be safely refrigerated for up to 3 days, so you can’t meal plan it for the whole week but the first half should be good!

  5. 5 stars
    I made this last night and my wife and I love it. I omitted the chili powder since it does not agree with my wife. I used hot diced green chilies and just over 1/4 tsp of cayenne pepper. I also used 1/2 Tbsp of honey. This recipe definitely is going in our “Do it again” folder.

  6. This has been popping up on my timeline so much…just gotta try.  I’m not a shrimp person, but can’t wait to make it with chicken. 

  7. We absolutely love this recipe. I always double it and serve it with brown rice thrown in. Definitely will become a family staple. Hearty and delicious.

  8. 5 stars
    Just made this tonight, and it’s awesome! I omitted the honey and then served it over cauliflower rice. Will definitely make again!

  9. 4 stars
    This was delicious – thank you! I tossed my shrimp with taco seasoning before cooking them just for more flavor. I also removed them after they were cooked so I wouldn’t overcook them. Overall, a super flexible dish and great tasting.

  10. 5 stars
    I joined WW about 3 weeks ago. I’ve been relentlessly combing the internet for low sp recipes. I made the mexican shrimp burrito bowl and it was delicious. I included riced cauliflower with it and I baked some 2 point tortilla chips to eat with it as well. My son and husband both loved it too. I will be making it again. I couldn’t believe how delicious it was with so few points used. Thanks for a great recipe!

    1. So glad your family enjoyed it! I know the difficulty of finding low-point meals on WW and I want to do my part to help!

  11. I can’t wait to try this! I am hoping to make it today and have for lunch tomorrow. Any idea how it keeps?? Thanks!

    1. With shrimp it can be really hard to reheat it and keep the shrimp tender, so I’d err on the side of caution with reheating.

  12. 5 stars
    I was looking for a shrimp taco recipe for our Mother’s Day get together, and this actually might be great. I could just serve a bowl of it with a stack of flour tortillas so that people can make their own. The honey sounds like a great addition, too.

    1. Can you break down how you’re calculating that? Are you calculating from calorie count? Because you have to do it in the recipe builder for accurate point counts.

  13. 5 stars
    Just starting Weight Watchers and made this last night.  My family thought it was wonderful.  Thank you for this site. I already have several other meal ideas. 

    1. So glad you picked my site as one of the ones to help with your weight loss journey! Thanks for the feedback!

  14. This was such an incredible meal and for so few points!!!WOW!. It is going on my rotation. The flavours are so wonderful and it’s really unique burrito bowl. Honestly, I think I would make it in double batches because I ate 2 servings at once
    Truly unbelievable and easy. I am now thinking what nextId like to try from your roster! Thank you so much P.

    1. Yes, just steam it in the microwave in a shallow bowl with a wet paper towel over it until cooked through, roughly 4-5 minutes.

  15. Made this for supper tonite and it was delicious. Took no time at all and I’m sure it will be on our table often! So nice eating things good for you that are so tasty.

  16. 5 stars
    Really liked this. I used taco seasoning. Served with 4″ tacos heated. Next time I’ll serve it with rice or something.

  17. 5 stars
    Just made this for dinner – didn’t have any black beans so just used extra corn. At the end, I stirred in some cilantro mixed with fat free greek yoghurt and it was delicious! Served it over Uncle Bens Cilantro black bean & lime rice (about 3 points for 1/2 a cup) and it was amazing! Thank you!

  18. 4 stars
    Super delicious recipe, but extremely spicy! I couldn’t get through mine without a healthy portion of sour cream and then I drank a cup of milk! Otherwise very tasty! If I make again I would omit the cayenne and likely only add 1 teaspoon of chili powder instead of a whole tablespoon.