Low Fat Spicy Shrimp Burrito
Elevate your weeknight meals with this Low Fat Spicy Shrimp Burrito recipe, a delicious and guilt-free twist on classic Tex-Mex flavors. Packed with perfectly seasoned shrimp, crisp romaine lettuce, juicy cherry tomatoes, and red onion, this burrito combines bold spices like smoked paprika, chili powder, and cumin for a smoky and zesty kick. The creamy Greek yogurt sauce, infused with fresh lime juice and a touch of jalapeño heat, adds a refreshing balance while keeping it low-fat. Wrapped in warm whole wheat tortillas and garnished with vibrant cilantro, it's a nutritious, high-protein meal ready in just 25 minutes. Ideal for health-conscious foodies craving satisfying, spicy burrito recipes that are easy to prepare!
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Recipe Information
Ingredients
- 250 grams medium shrimp (peeled and deveined)
- 1 teaspoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 small whole wheat tortillas
- 60 grams low-fat plain Greek yogurt
- 1 jalapeño (finely diced, seeds removed for less heat)
- 1 tablespoon fresh lime juice
- 100 grams romaine lettuce (shredded)
- 100 grams cherry tomatoes (quartered)
- 50 grams red onion (thinly sliced)
- 2 tablespoons fresh cilantro (chopped)
Instructions
In a small bowl, mix garlic powder, smoked paprika, cumin, chili powder, salt, and black pepper.
Pat the shrimp dry with a paper towel. Toss the shrimp in the spice mix until evenly coated.
Heat olive oil in a non-stick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
In a separate small bowl, whisk together the Greek yogurt, finely diced jalapeño, and lime juice to create the spicy yogurt sauce. Adjust seasoning with a pinch of salt if desired.
Warm the tortillas in a dry skillet over medium heat for about 20-30 seconds on each side, or until pliable.
To assemble each burrito, spread a tablespoon of the yogurt sauce over the center of the tortilla. Top with a handful of shredded lettuce, cherry tomatoes, red onion, cooked shrimp, and a sprinkle of chopped cilantro.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to create the burrito shape.
Serve immediately with any leftover yogurt sauce for dipping or drizzle over the burritos as desired.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.3 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1492 mg | 32% | |
*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.
