Paleo Spicy Shrimp Burrito
Elevate your Paleo dining game with this irresistible Spicy Shrimp Burrito recipe! Packed with bold flavors and wholesome ingredients, this dish features tender shrimp seasoned with a fiery blend of smoked paprika, chili powder, cumin, and cayenne, all cooked to perfection in avocado oil. Wrapped in soft coconut flour tortillas, each burrito is layered with creamy avocado slices, crisp shredded lettuce, vibrant red cabbage, and a splash of zesty homemade salsa. For extra indulgence, drizzle with rich coconut cream and finish with a burst of fresh lime juice. Perfect for a quick, gluten-free, and dairy-free meal, these burritos are as nutritious as they are satisfying. Ready in just 25 minutes, they're the ideal crowd-pleaser for fans of bold, spicy flavors and healthy eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 2 tablespoons Avocado oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Cayenne pepper (optional, for extra heat)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Coconut flour tortillas or Paleo tortillas
- 1 large Avocado, thinly sliced
- 1 cup Lettuce leaves, shredded
- 0.5 cup Red cabbage, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
- 0.5 cup Homemade salsa or Paleo-approved store-bought salsa
- 0.25 cup Coconut cream (optional, for drizzle)
Instructions
In a medium-sized bowl, combine the garlic powder, smoked paprika, ground cumin, chili powder, cayenne pepper (if using), salt, and black pepper.
Add the raw shrimp to the bowl and toss to coat them evenly with the spice mixture.
Heat the avocado oil in a large skillet over medium heat. Once hot, add the shrimp in a single layer and cook for 2-3 minutes per side, or until they are pink and fully cooked. Remove the shrimp from the skillet and set aside.
Warm the coconut flour tortillas in a dry skillet for 1-2 minutes on each side, or until pliable and slightly toasted.
Assemble the burrito: Lay a tortilla flat and layer it with shredded lettuce, red cabbage, avocado slices, and cooked shrimp. Add a spoonful of salsa and sprinkle with fresh cilantro. Drizzle with coconut cream if desired, and squeeze a lime wedge over the fillings.
Carefully fold in the sides of the tortilla and roll it up tightly into a burrito shape.
Repeat the assembly process with the remaining tortillas and fillings.
Serve immediately and enjoy your spicy Paleo shrimp burritos!
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 14.5 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3273 mg | 70% | |
*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.
