Shrimp Burrito
Dive into a mouthwatering twist on the classic shrimp burrito that’s bound to excite your taste buds! Featuring succulent shrimp sautéed in zesty lime and garlic, all wrapped up with creamy avocado and fresh cilantro, this dish is a fiesta in every bite. Perfect for a quick lunch or a satisfying dinner, it’s a flavor-packed adventure you won’t want to miss!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 2 avocados
- Cabbage, chopped
- Chipotle pepper to taste
- A bunch of cilantro
- 1 clove of garlic
- Half a lemon
- Lemon and salt to taste
- A piece of onion
- Pepper
- 2 tomatoes
🥩Meat & Seafood(1)
- 2 pounds of shrimp, deveined and cleaned (907 g)
🥛Dairy & Eggs(2)
- Mozzarella cheese
- 5 tablespoons of milk (75 ml)
🫙Pantry Staples(1)
- Flour tortillas
🧂Spices & Seasonings(4)
- Garlic powder
- Onion powder
- Paprika
- Salt
🍯Sauces & Condiments(1)
- 5 tablespoons of mayonnaise (75 ml)
📦Other(2)
- Chipotle powder or any you have on hand
- French friesoptional
👨🍳 Instructions
- 1
Season the shrimp with salt, pepper, paprika, garlic powder, onion powder, chipotle powder, and half a lemon.
- 2
Cook the shrimp in a small piece of butter or oil until golden brown.
- 3
For the dressing, blend together mayonnaise, milk, garlic, chipotle pepper, salt, pepper, and a little onion powder until smooth.
- 4
Prepare a pico de gallo with cucumber, tomatoes, onion, cilantro, avocados, lemon, and salt, and mix well.
- 5
Assemble the burrito using flour tortillas, starting with a layer of dressing, followed by chopped cabbage, pico de gallo, and the cooked shrimp.
- 6
Add french fries for extra flavor, drizzle with more dressing, and top with mozzarella cheese.
- 7
Wrap the burrito tightly and toast it in a pan for a few seconds.
💡 Pro Tips
- ✓Cook shrimp only until they reach an internal temperature of 120-125°F and turn opaque, which takes about 2-3 minutes per side over medium-high heat—overcooking past 140°F causes the tightly-packed proteins to squeeze out moisture, resulting in a rubbery texture.timing120-125°F, 2-3 minutes per side
- ✓Salt the shrimp no more than 15 minutes before cooking because salt draws out moisture via osmosis; if left too long, the surface moisture prevents proper browning (Maillard reaction requires a dry surface above 285°F).timing15 minutes max
- ✓Blend the chipotle dressing with a 3:1 ratio of mayonnaise to milk so the emulsion stays stable and pourable without breaking, since mayo's egg-based emulsifiers need the added liquid to thin without separating.ingredient3:1 mayo to milk ratio
- ✓Toast the wrapped burrito seam-side down first in a dry pan over medium heat for 60-90 seconds so the tortilla's surface starches gelatinize and seal the seam shut, preventing the filling from spilling out.technique60-90 seconds seam-side down
- ✓Dice the pico de gallo ingredients into uniform 1/4-inch pieces so the cucumber and tomato release moisture evenly, keeping the pico from turning watery and soaking through the tortilla before assembly.technique1/4-inch dice
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Shrimp Burrito
Dive into a mouthwatering twist on the classic shrimp burrito that’s bound to excite your taste buds! Featuring succulent shrimp sautéed in zesty lime and garlic, all wrapped up with creamy avocado and fresh cilantro, this dish is a fiesta in every bite. Perfect for a quick lunch or a satisfying dinner, it’s a flavor-packed adventure you won’t want to miss!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 2 avocados
- Cabbage, chopped
- Chipotle pepper to taste
- A bunch of cilantro
- 1 clove of garlic
- Half a lemon
- Lemon and salt to taste
- A piece of onion
- Pepper
- 2 tomatoes
🥩Meat & Seafood(1)
- 2 pounds of shrimp, deveined and cleaned (907 g)
🥛Dairy & Eggs(2)
- Mozzarella cheese
- 5 tablespoons of milk (75 ml)
🫙Pantry Staples(1)
- Flour tortillas
🧂Spices & Seasonings(4)
- Garlic powder
- Onion powder
- Paprika
- Salt
🍯Sauces & Condiments(1)
- 5 tablespoons of mayonnaise (75 ml)
📦Other(2)
- Chipotle powder or any you have on hand
- French friesoptional
👨🍳 Instructions
- 1
Season the shrimp with salt, pepper, paprika, garlic powder, onion powder, chipotle powder, and half a lemon.
- 2
Cook the shrimp in a small piece of butter or oil until golden brown.
- 3
For the dressing, blend together mayonnaise, milk, garlic, chipotle pepper, salt, pepper, and a little onion powder until smooth.
- 4
Prepare a pico de gallo with cucumber, tomatoes, onion, cilantro, avocados, lemon, and salt, and mix well.
- 5
Assemble the burrito using flour tortillas, starting with a layer of dressing, followed by chopped cabbage, pico de gallo, and the cooked shrimp.
- 6
Add french fries for extra flavor, drizzle with more dressing, and top with mozzarella cheese.
- 7
Wrap the burrito tightly and toast it in a pan for a few seconds.
💡 Pro Tips
- ✓Cook shrimp only until they reach an internal temperature of 120-125°F and turn opaque, which takes about 2-3 minutes per side over medium-high heat—overcooking past 140°F causes the tightly-packed proteins to squeeze out moisture, resulting in a rubbery texture.timing120-125°F, 2-3 minutes per side
- ✓Salt the shrimp no more than 15 minutes before cooking because salt draws out moisture via osmosis; if left too long, the surface moisture prevents proper browning (Maillard reaction requires a dry surface above 285°F).timing15 minutes max
- ✓Blend the chipotle dressing with a 3:1 ratio of mayonnaise to milk so the emulsion stays stable and pourable without breaking, since mayo's egg-based emulsifiers need the added liquid to thin without separating.ingredient3:1 mayo to milk ratio
- ✓Toast the wrapped burrito seam-side down first in a dry pan over medium heat for 60-90 seconds so the tortilla's surface starches gelatinize and seal the seam shut, preventing the filling from spilling out.technique60-90 seconds seam-side down
- ✓Dice the pico de gallo ingredients into uniform 1/4-inch pieces so the cucumber and tomato release moisture evenly, keeping the pico from turning watery and soaking through the tortilla before assembly.technique1/4-inch dice