Servings
Font
Back
4.5 from 12 votes

Shrimp Burrito

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 4
Calories: 735 kcal
Course: Others

Ingredients

Rice
  • 1 ½ tsp avocado or olive oil
  • ½ cup long grain white rice rinsed well
  • ¼ tsp sea salt
  • 1 cup of water
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1 ½ pounds large shrimp peeled and deveined
  • 2 Tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • ⅛ tsp cayenne pepper
  • Juice of 1 lime
Crema
  • 1 medium avocado pitted, peeled, and cubed
  • Juice of 1 lime
  • 1 Jalapeno pepper seeded and chopped
  • 2 garlic cloves chopped
  • ¼ cup fresh cilantro leaves
  • 3 Tbsp sour cream
  • salt and pepper to taste
Burritos
  • 4 10-inch flour tortillas
  • 1 cup Cilantro Lime Rice
  • cooked shrimp
  • Avocado Crema
  • 1 cup shredded romaine or iceberg lettuce
  • 1 cup pico de gallo or salsa optional

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
Rice
  1. In a small pot with a lid over high heat, warm the oil. Add the salt and rice and stir to coat the rice and toast it slightly.
  2. Add the water to the pot. As soon as the water boils, turn the heat down to a low simmer and place the lid on the pot. Cook, without lifting the lid for 15 to 18 minutes. Marinate the shrimp while the rice is cooking.
  3. Remove the cooked rice from the heat and set it aside to rest and cool down with the lid on. When the rice is cooled, fluff with a fork and stir in the lime juice and cilantro.
Shrimp
  1. In a large bowl, whisk together the olive oil, cumin, chili powder, oregano, garlic powder, salt, pepper, and cayenne.
  2. Add the shrimp to the bowl and toss to coat completely. Set this aside for 15 minutes while you make the crema.
  3. In a large skillet over medium heat, sauté the shrimp until just opaque, approximately 3 minutes per side. Add the lime juice to the cooked shrimp and remove the pan from the heat.
Crema
  1. In the bowl of a food processor, add the avocado, lime juice, jalapeno pepper, garlic cloves, and cilantro. Process until creamy. Stir in the sour cream and season with salt and pepper to your liking.
Burritos
  1. In a cast iron skillet over medium heat or a 250°F oven, warm the tortillas.
  2. Place 1/4 cup of the rice in the center of each tortilla. Place 1/4 of the shrimp on top of the rice. Spoon or drizzle crema over the shrimp. Top that with shredded lettuce. Add spoonsful of pico de gallo or salsa, if using.
  3. Fold two opposite sides of the burrito towards the filling. Roll the tortilla away from you to tightly wrap the filling.
  4. Using a sharp serrated knife, slice the burritos in half and wrap them in foil or parchment paper for eating with your hands. Serve with your favorite hot sauce on the side.

Nutrition Information

Calories 735kcal (37%) Carbohydrates 101g (34%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.01g Cholesterol 221mg (74%) Sodium 2180mg (91%) Potassium 736mg (21%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 2116IU (42%) Vitamin C 29mg (32%) Calcium 239mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 735

% Daily Value*

Calories 735kcal 37%
Carbohydrates 101g 34%
Protein 34g 68%
Fat 23g 35%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.01g 1%
Cholesterol 221mg 74%
Sodium 2180mg 91%
Potassium 736mg 16%
Fiber 8g 32%
Sugar 9g 18%
Vitamin A 2116IU 42%
Vitamin C 29mg 32%
Calcium 239mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.