5 from 12 votes
Chipotle Shrimp Burritos with Simple Avocado Crema
Chipotle Shrimp Burritos with Simple Avocado Crema combine marinated shrimp with smoky chipotle peppers and a creamy avocado sauce. The shrimp are marinated in a blend of chipotle chilies, adobo sauce, garlic, honey, and cinnamon, then cooked until tender. The burritos are filled with cilantro lime rice and topped with a smooth avocado crema made from avocado, Mexican crema, and Hatch green chile enchilada sauce. This combination offers a balance of smoky heat, freshness, and creaminess wrapped in warm tortillas.
Prep Time
2 hrs 5 mins
Cook Time
20 mins
Total Time
2 hrs 25 mins
Servings:
4
Calories:
569 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 569
% 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.