Best Shrimp Burritos Recipes

SHRIMP BURRITOS

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
• In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
• Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
• In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
• Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

SHRIMP BURRITOS

Steps:

• In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through., Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce.

SHRIMP AND AVOCADO BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
• Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
• Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
• Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.

CREAMY SHRIMP BURRITOS

Steps:

• 1. Stir soup, cream cheese, milk,pepper, paprika, seasoning together in a skillet.Set over medium heat and until cheese melts. Add shrimp and cooked are hot. Top each tortilla with shrimp filling, cheese,lettuce. Roll up and serve...Serves:4

CHILI-LIME SHRIMP BURRITOS

Steps:

• For the sauce:.
• Combine milk and flour in a small saucepan. Stir until no lumps remain.
• Heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes.
• Turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently.
• Remove from heat.
• Stir in cumin, chili powder, and lime juice.
• Set aside.
• For the shrimp:.
• Cut shrimp into bite-size pieces.
• In a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted.
• Stir in lime juice, cumin, and chili powder.
• Add shrimp and sauté until just cooked, about 2 - 3 minutes.
• Mix in rice and avocado.
• Divide the shrimp mixture between the tortillas.
• Drizzle some sauce on top.
• Sprinkle on some cheese.
• Roll into burritos, and enjoy!