shrimp burrito
This delicious shrimp burrito is a flavorful combination of seasoned shrimp, fresh ingredients, and creamy avocado wrapped in a soft tortilla. Perfect for a quick lunch or a satisfying dinner, it is easy to make and packed with protein.
Equipment
- 1 large skillet
- 1 mixing bowl
- 4 large tortillas
- 1 cutting board
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 large avocado, diced
- 1 cup salsa
- 1 cup shredded lettuce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
Instructions
- In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp, chili powder, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the shrimp are pink and cooked through.
- In a mixing bowl, combine the cooked rice, black beans, corn, diced avocado, and salsa. Mix well.
- Lay out the tortillas on a flat surface. In the center of each tortilla, place a quarter of the shrimp mixture followed by a quarter of the rice and bean mixture. Top with shredded lettuce and cheese.
- Fold in the sides of the tortilla and roll it up from the bottom to enclose the filling, creating a burrito.
- Repeat with the remaining tortillas and filling.
- If desired, you can toast the burritos in the skillet for an additional 2-3 minutes on each side until golden brown.
Notes
Feel free to customize your burrito by adding additional toppings like sour cream, jalapeños, or fresh cilantro. For extra flavor, marinate the shrimp in lime juice for 10 minutes before cooking. Leftover shrimp burritos can be wrapped in foil and stored in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 15 minutes.