Shrimp Burrito
Bursting with bold, zesty flavors, this Shrimp Burrito recipe is a delicious, easy-to-make crowd-pleaser perfect for weeknight dinners or meal prep. Succulent shrimp are seasoned with a smoky blend of chili powder, paprika, garlic powder, and cumin, then cooked to perfection in just minutes. Combined with fluffy white rice, hearty black beans, shredded cheddar cheese, crisp romaine lettuce, fresh pico de gallo, creamy avocado slices, and tangy sour cream, all wrapped in a warm, soft tortilla, each bite offers a delightful mix of textures and flavors. Ready in just 30 minutes, these burritos are vibrant and customizable, making them ideal for feeding a hungry family or impressing dinner guests. Serve with lime wedges for a refreshing citrus kick or your favorite hot sauce for an extra punch of heat. Perfect for lovers of Mexican cuisine, these shrimp burritos are a must-try!
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Recipe Information
Ingredients
- 450 grams shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces flour tortillas (large, burrito-sized)
- 2 cups cooked white rice
- 1 cup black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- 1 cup romaine lettuce (shredded)
- 1 cup pico de gallo
- 1 piece avocado (sliced)
- 0.5 cup sour cream
- 1 piece lime (cut into wedges)
Instructions
In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, garlic powder, ground cumin, salt, and black pepper. Toss until the shrimp are evenly coated with the seasoning.
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
Warm the flour tortillas in a dry skillet or microwave to make them more pliable for wrapping.
To assemble each burrito, lay a warm tortilla flat on a clean surface. Add 1/2 cup of cooked white rice, 1/4 cup of black beans, a handful of cooked shrimp, 1/4 cup of shredded cheddar cheese, a handful of shredded romaine lettuce, 2-3 tablespoons of pico de gallo, and a few slices of avocado.
Top with a dollop of sour cream and a squeeze of fresh lime juice for added flavor.
Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a burrito. Repeat with the remaining tortillas and ingredients.
Serve the shrimp burritos immediately, optionally with extra sour cream, lime wedges, or hot sauce on the side.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 20.0 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1393 mg | 107% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2306 mg | 49% | |
*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.
