Best Shrimp Burrito Recipes

SHRIMP BURRITO

Steps:

• Heat butter over medium heat in saucepan and saute onion until translucent.
• Stir in rice and continue to cook until heated through.
• Stir in spices, adjusting to your taste. (I like subtle flavors, so you might want to add extra.).
• Cut tails off shrimp and cut shrimp into pieces. Turn pan down to low, then add shrimp and cheese, stirring until cheese is melted.
• Assemble, making either 1 large or 2 small burritos. Add whatever extras you would like, such as avocado, tomatoes, shredded lettuce or cabbage, taco sauce, refried beans, sour cream -- or just leave it plain :).

CHILI-LIME SHRIMP BURRITO BOWLS

Steps:

• In medium bowl, mix all Shrimp ingredients except oil; set aside.
• In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
• Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
• Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
• Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.

SHRIMP AND MAHI-MAHI BURRITO

Steps:

• First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
• At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
• We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
• The rolled burritos are wrapped in foil and ready to serve!
• Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
• Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
• Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
• Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
• Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
• Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
• Add the chipotles and some tamarind sauce to a blender; blend well.

SHRIMP-POTATO BURRITO WITH SUNDRIED TOMATO SALSA

Steps:

• In a saucepan over medium-high heat, bring chicken broth to a boil. Add Simple Potatoes Diced Potatoes with Onion, and cook until potatoes are semi-soft. Remove from liquid, using a slotted ladle.
• Add brown rice and black beans (reserving half for later) to boiling broth. Stir in white part of green onion and taco seasoning. Cover with a lid; cook on low for about 20 minutes or until liquid is absorbed. Keep warm.
• In a blender, puree together sundried tomatoes, cilantro, lime juice and hot sauce, adding a few teaspoons of water if needed. Season with salt and pepper. Set salsa aside. (Can be made ahead and refridgerated.).
• Heat oil in a skillet over medium heat. Add cooked potatoes, onion and shrimp; cook for a minute a half, stirring a few times. Mix in garlic and spices. Cook for 30 seconds and season.
• Spread sour cream on each warm and pliable tortilla. Top with ingredients in the order listed. Roll up, and cut in half on the bias. Serve with rice and beans garnished with sliced green onions.

SHRIMP AND VEGGIE BOWL (OR BURRITO)

Steps:

• 1. Preheat grill. Wash vegetables, and peel potato.
• 2. Slice zucchini and sweet potatove into long slices, about 1/4 inch thick. Spray with cooking oil, and season with salt and pepper. Set aside.
• 3. Slice bell pepper into thirds, removing the core/seeds. Spray with cooking oil and set aside.
• 4. Slice onions, and either saute them on the stove, or grill them with the rest of the veggies. I actually decided to caramelize mine in a pan.
• 5. Prep shrimp how you prefer. You can either grill them with the veggies, or saute them in a pan. I actually bought pre-cooked shrimp from the Sprouts Grocery.
• 6. Grill veggies (and shrimp) until done (about 5 min each side).
• 7. Divide grilled veggies, shrimp, onion, spinach, beets, beans and rice between 2 serving bowls.
• 8. Drizzle a teaspoon of balsamic glaze on top, and add about 2 tablespoons hummus. ENJOY!

SHRIMP BURRITO

Steps:

• Combine the shrimps, garlic and spices. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes or until tender. Remove the shrimp from the pan and add the sliced bell peppers and cook for 2-3 minutes or until tender.
• In small bowl whisk the sour cream and salsa.

SHRIMP BURRITO BOWL

Steps:

• Combine all in bowl, season to taste. Add beans as desired.

SHRIMP BURRITO

Steps:

• 1. Season shrimp with taco seasoning. If I don't have it on hand I use cumin,chili powder, garlic powder, and cayenne. Put the shrimp into a sauce pan with a 1/4 cup of water and cover. Cook over medium heat for 5 minutes and turn the heat off. Cook longer for larger shrimp and less for small salad shrimp. Set aside. You can do this step ahead and store in the fridge until you make the salad. They can be used war or cold. Both ways are delicious!
• 2. Prep cabbage, mango, and avocado and set aside. You can you bagged shredded cabbage salad or shred your own. Rinse and drain black beans. Set aside. Chop green onions and cilantro. Feel free to chop extra if you love cilantro! Set aside.
• 3. To make dressing, whisk yogurt with oil, lime juice, garlic, salt, pepper, and chipotle sauce.
• 4. To make the slaw, toss together the jalapeño, cilantro and green onion.
• 5. Put the burrito on a plate and top with slaw. Drizzle the slaw with dressing. Sprinkle with avocado,mango, beans, shrimp, and feta. Drizzle with more dressing and garnish with cilantro.