Shrimp Potato Burrito with Sundried Tomato Salsa
Dive into a symphony of bold flavors with this Shrimp Potato Burrito with Sundried Tomato Salsa—a fusion of satisfying textures and zesty ingredients! Succulent sautéed shrimp and golden, crispy potatoes form the hearty core, while a vibrant homemade sundried tomato salsa bursts with tangy, smoky notes that elevate every bite. Wrapped in warm flour tortillas and layered with creamy sour cream, crisp shredded lettuce, and gooey cheddar cheese, these burritos offer a perfect balance of comfort and freshness. Tied together with less than an hour of cooking time, this recipe is ideal for weeknight dinners or flavorful meal prep. Serve with extra salsa for an irresistible dish that promises to be your next go-to Tex-Mex delight!
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Recipe Information
Ingredients
- 400 grams Large shrimp, peeled and deveined
- 300 grams Russet potatoes, diced
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 pieces Flour tortillas
- 100 grams Sour cream
- 150 grams Shredded lettuce
- 100 grams Shredded cheddar cheese
- 75 grams Sundried tomatoes, chopped
- 150 grams Cherry tomatoes, diced
- 1 small Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice
- 0.5 teaspoons Cumin powder
Instructions
Begin by preparing the sundried tomato salsa. In a mixing bowl, combine chopped sundried tomatoes, diced cherry tomatoes, red onion, cilantro, lime juice, cumin powder, 0.5 teaspoon salt, and 1 tablespoon of olive oil. Mix well and set aside for the flavors to develop.
Boil the diced potatoes in a pot of salted water for 8-10 minutes or until just tender. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained potatoes, 0.5 teaspoon salt, paprika, garlic powder, and black pepper. Sauté for 8-10 minutes until golden and crispy. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the shrimp with 0.5 teaspoon salt and a pinch of black pepper for 3-4 minutes until pink and fully cooked. Remove from heat.
Warm the flour tortillas in a dry pan or microwave to make them pliable.
Assemble the burritos by spreading a layer of sour cream in the center of each tortilla. Add a portion of crispy potatoes, shrimp, shredded lettuce, cheddar cheese, and a generous spoonful of sundried tomato salsa.
Fold the sides of the tortilla inward and roll tightly from the bottom to form a burrito.
Serve the shrimp potato burritos immediately with extra sundried tomato salsa on the side.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 45.5 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1585 mg | 122% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5523 mg | 118% | |
*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.
