Gluten-Free Spicy Shrimp Burrito
Dive into bold flavors with this Gluten-Free Spicy Shrimp Burrito, a mouthwatering meal designed for spice lovers and gluten-free eaters alike. Succulent shrimp is marinated in a vibrant blend of chili powder, smoked paprika, cumin, and garlic, then seared to perfection for a smoky, savory kick. Wrapped in warm, gluten-free tortillas, each burrito is layered with wholesome ingredients like fluffy rice, hearty black beans, creamy avocado, and fresh cherry tomatoes, all accentuated with a tangy drizzle of lime juice and a dollop of dairy-free spicy mayo. Ready in just 30 minutes, this easy-to-make burrito is a perfect choice for a quick weeknight dinner or a flavorful meal on the go. It's a gluten-free delight packed with taste and texture, sure to please your palate and bring a little heat to your table!
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 2 cups Cooked white or brown rice
- 1 cup Cooked black beans
- 1 piece Ripe avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 cup Cherry tomatoes, quartered
- 1 tablespoon Lime juice
- 0.5 cup Dairy-free spicy mayo (or a similar gluten-free spicy sauce)
Instructions
In a medium bowl, combine the chili powder, smoked paprika, ground cumin, garlic powder, and salt.
Add the peeled and deveined shrimp to the bowl. Drizzle with 1 tablespoon of olive oil and toss to coat the shrimp evenly with the spice mixture. Set aside to marinate for 5 minutes.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
Cook the seasoned shrimp in the skillet for 2-3 minutes per side or until pink, opaque, and fully cooked. Remove from the skillet and set aside.
Warm the gluten-free tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble each burrito: Lay a warm tortilla flat and spread a tablespoon of the dairy-free spicy mayo (or your chosen sauce) in the center.
Add about 1/2 cup of cooked rice, 1/4 cup of black beans, 4-5 cooked shrimp, a few slices of avocado, a handful of cherry tomato quarters, and a sprinkle of chopped cilantro to the tortilla.
Drizzle with lime juice and add any remaining sauce as desired.
Fold the tortilla edges inward and roll it up tightly into a burrito shape.
Serve immediately and enjoy your Gluten-Free Spicy Shrimp Burrito!
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 12.0 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3577 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
