Shrimp Burrito Recipe

Our shrimp burrito recipe is all about the best summer tastes: juicy shrimp, colorful veggies, and creamy sauce all get wrapped in tortillas.

cook TIME 10 mins
prep TIME 15 mins
total TIME 25 mins

Course: Main CourseCuisine: Mexican

Servings: 4 servings

Calories: 508 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (16)

9 oz peeled and deveined shrimp equals to 18 oz raw shrimp
6 flour tortillas
4 oz avocado sliced
2 oz romaine chopped
4 oz unsalted dark red kidney beans cooked or canned
1 1/2 cups cooked medium-grain rice
1/2 tbsp olive oil
1/2 tbsp lime juice
1 tsp unsalted butter
1 tsp garlic finely chopped
1 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
1/8 tsp salt
4 tbsp plain Greek yogurt
2 tbsp coriander finely chopped

INSTRUCTIONS

Heat a skillet over medium heat. Add 1/2 tbsp olive oil, 1 tsp butter, and 1 tsp garlic and sauté for 30 seconds.

Stir in 9 oz shrimp, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp pepper, 1/8 tsp salt, and 1/2 tbsp lime juice and cook for 3 minutes.

Then add 4 oz kidney beans and gently stir the mixture for another 2 minutes until heated through. Transfer it to a bowl.

In a nonstick pan, heat 6 flour tortillas one at a time until warm.

Place 1 1/2 cups rice, 2 oz romaine, 4 oz avocado, plus the shrimp-and-bean mix in equal portions onto the warm tortillas. Spread 4 tbsp Greek yogurt onto the mix and sprinkle with 2 tbsp chopped coriander.

Roll up the tortillas.

Serve.

Nutrition