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Shrimp Burritos with Chipotle Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp Burritos:
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp cumin
  • Salt and pepper to taste
  • 1 cup cooked rice (white or brown)
  • ½ cup black beans (optional)
  • ½ cup shredded lettuce
  • ½ cup diced tomatoes
  • 1 ripe avocado, sliced
  • 4 large flour tortillas (10-inch size)
  • ½ cup shredded cheddar or Monterey Jack cheese
  • Fresh cilantro, for garnish

Instructions
 

  • Step 1: Prepare the Chipotle Sauce : In a blender or food processor, combine mayonnaise, sour cream, chipotle peppers, lime juice, and honey. Blend until smooth and creamy. Taste and adjust seasoning with salt or more lime juice if needed. Set aside or refrigerate until ready to use.
  • Step 2: Cook the Shrimp : Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp, paprika, chili powder, cumin, salt, and pepper. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat and set aside.
  • Step 3: Assemble the Burritos : Warm the tortillas slightly in a skillet or microwave to make them pliable. Spread 1–2 tablespoons of chipotle sauce in the center of each tortilla. Add a layer of rice, black beans, lettuce, tomatoes, avocado slices, shrimp, and cheese. Drizzle more chipotle sauce on top. Fold in the sides of the tortilla, then roll it up tightly from the bottom.
  • Step 4: Toast the Burritos (Optional but Recommended) : Heat a clean skillet or grill pan over medium heat. Place the burritos seam-side down and toast for 1–2 minutes on each side until golden brown and crispy.