Vegetarian Spicy Shrimp Burrito
Elevate your burrito game with this mouthwatering Vegetarian Spicy Shrimp Burrito recipe, a plant-based twist on a Tex-Mex favorite! Packed with bold flavors from seasoned plant-based shrimp spiced with smoked paprika, chili powder, cumin, and garlic, each bite delivers a satisfying kick. This hearty burrito features layers of fluffy white rice, tender black beans, crisp shredded lettuce, juicy diced tomatoes, and a melty sprinkle of cheddar or vegan cheese. Topped with hot sauce for an extra spicy edge and finished with creamy sour cream or vegan sour cream, it's perfect for meat-free meals. Quick to prepare in just 35 minutes, this burrito is an easy-to-assemble option for lunch or dinner that's as nutritious as it is delicious. Serve them warm with a sprinkle of fresh cilantro for a garnish that completes the fiesta of flavors!
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Recipe Information
Ingredients
- 12 pieces Plant-based shrimp
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 1 cup Cooked white rice
- 0.5 cup Black beans (drained and rinsed)
- 1 cup Shredded lettuce
- 0.5 cup Diced tomatoes
- 0.5 cup Shredded cheddar cheese or vegan cheese
- 2 teaspoons Hot sauce
- 4 pieces Flour tortillas (large, 10-inch)
- 0.25 cup Sour cream or vegan sour cream
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Heat a large skillet over medium-high heat and add olive oil.
Place the plant-based shrimp in the skillet and cook for 2-3 minutes on each side until slightly golden.
Sprinkle the garlic powder, smoked paprika, chili powder, and cumin over the shrimp, tossing well to coat evenly. Cook for another 1-2 minutes for the spices to toast. Remove the shrimp from the skillet and set aside.
Warm the flour tortillas one at a time in a dry skillet over medium-low heat, about 30 seconds per side, or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
To assemble each burrito, lay a tortilla flat on a clean surface. Add 1/4 cup of cooked white rice and 2 tablespoons of black beans to the center of the tortilla.
Layer on 1/4 cup of shredded lettuce, 2 tablespoons of diced tomatoes, and a sprinkle of shredded cheddar cheese or vegan cheese.
Top with 3 pieces of the cooked plant-based shrimp and drizzle with 1/2 teaspoon of hot sauce (adjust to your spice tolerance).
Add a dollop of sour cream or vegan sour cream, and sprinkle with fresh cilantro if desired.
Fold the sides of the tortilla inward, then tightly roll it from the bottom up to form a burrito. Repeat with the remaining tortillas and ingredients.
Serve warm, and enjoy your Vegetarian Spicy Shrimp Burritos!
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 12.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 876 mg | 67% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1445 mg | 31% | |
*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.
