Chipotle Shrimp Burritos with Simple Avocado Crema
User Reviews
5
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Prep Time
2 hrs 5 mins
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Cook Time
20 mins
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Total Time
2 hrs 25 mins
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Servings
4
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Calories
569 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Shrimp Burritos with Simple Avocado Crema
Description
The Chipotle Shrimp Burritos with Simple Avocado Crema feature shrimp marinated in a spicy and slightly sweet chipotle-adobo mixture that infuses deep smoky flavors. Cooking the shrimp in a hot skillet ensures they remain juicy and carry a slight char. Meanwhile, the accompanying cilantro lime rice brings brightness and herbaceousness to the dish. The avocado crema, enriched with Mexican crema and green chile sauce, adds a creamy texture and mild heat that balances the bold shrimp seasoning. Assembled in warmed flour tortillas, the burritos integrate these elements into a handheld meal combining creamy, smoky, and citrusy notes.
The marinade’s integration and the fresh lime and cilantro in the rice make these burritos appealing for a filling lunch or dinner. The recipe uses accessible ingredients and straightforward methods, allowing home cooks to enjoy a dish with multiple layered flavors and a creamy sauce that complements the shrimp perfectly.
Ingredients
For the Chipotle Shrimp
- 1 pound Shrimp shells and tails removed (51-60 shrimp per pound, medium
- 4 chipotle peppers in adobo sauce canned
- 1 tablespoon adobo sauce
- 1 clove garlic
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil , divided
- ½ teaspoon cinnamon
- 3 cups white rice cooked
- ½ cup cilantro leaves plus more for garnish
- 1 lime , juiced
- 4 flour tortillas
For the Avocado Crema
- 2 avocado from Mexico
- ½ cup Mexican crema or light sour cream
- 1 cup Hatch green chile enchilada sauce , (15-ounce can)
Instructions
- Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.
- Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.
- Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
- Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
- To assemble burritos, microwave tortillas for 30 seconds. Place ¾ cup cliantro lime rice on warmed tortilla, add 10-12 shrimp per burrito and top with avocado crema. Squeeze fresh lime and garnish with additional cilantro leaves. Roll into burrito and top with additional avocado crema as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Sodium | 1713mg | 71% |
| Potassium | 609mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 1451IU | 29% |
| Vitamin C | 17mg | 19% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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