Description
These shrimp burritos are a delicious blend of marinated shrimp, rice, black beans, corn, and fresh veggies, all wrapped in a warm tortilla. Quick to prepare and perfect for a satisfying meal!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce (optional)
Instructions
- Rinse the shrimp under cold water to remove any residual sand or debris. Pat them dry with paper towels.
- In a medium bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well to create a marinade.
- Add the shrimp to the bowl and toss until they are evenly coated with the marinade. Let the shrimp marinate for about 15-20 minutes to absorb the flavors.
- Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Avoid overcrowding the pan; you may need to cook them in batches.
- Cook the shrimp for about 2-3 minutes on one side until they turn pink and slightly charred. Flip them over and cook for an additional 1-2 minutes until fully cooked through. The shrimp should be opaque and firm to the touch.
- Remove the shrimp from the skillet and set aside. If you cooked in batches, repeat the process until all shrimp are cooked.
- If you haven’t already, cook the rice according to package instructions. You can use white or brown rice based on your preference.
- In a small saucepan, heat the black beans over medium heat until warmed through. Stir occasionally to prevent sticking. Season with a pinch of salt and pepper if desired.
- If using frozen corn, cook it according to package instructions. If using fresh corn, you can sauté it in a little olive oil for about 5 minutes until tender. Canned corn should be drained and rinsed before use.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. This will make them easier to roll.
- Lay a warm tortilla flat on a clean surface. Start by adding a scoop of cooked rice in the center of the tortilla, about 1/4 cup.
- Next, add a layer of black beans, followed by a generous portion of the cooked shrimp (about 5-6 shrimp per burrito).
- Add a handful of corn, followed by shredded lettuce, diced tomatoes, and avocado slices.
- Sprinkle shredded cheese and chopped cilantro on top of the fillings.
- To wrap the burrito, fold the sides of the tortilla inward over the filling, then roll the bottom up over the filling, tucking it in as you go. Continue rolling until the burrito is fully wrapped. Repeat this process for the remaining tortillas and fillings.
- Once all burritos are assembled, you can serve them immediately or keep them warm in a low oven (around 200°F) while you finish the others.
- To serve, cut each burrito in half diagonally and arrange them on a platter. Serve with lime wedges on the side for squeezing over the burritos.
- If desired, offer hot sauce for those who enjoy a little extra heat.
Notes
- Feel free to customize the fillings based on your preferences. You can add other vegetables or sauces as desired.
- These burritos can be made ahead of time and stored in the refrigerator for a quick meal later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes