Burrito De Camarones Recipe

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, 1 tsp salt, 1 tsp black pepper and 2 tbs chopped cilantro. Add the peeled and deveined shrimp and toss to coat. Cover and refrigerate for 15–20 minutes (no more than 30 minutes) to avoid over-marinating.

Grill shrimp

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Remove shrimp from marinade and shake off excess. Grill shrimp 2–3 minutes per side until opaque and just firm (internal temp ~120–130°F). Transfer to a plate and keep warm. Reserve any leftover marinade — do not use uncooked marinade as a sauce unless boiled.

Prepare vegetables

Toss sliced red bell pepper, onion, and zucchini with 1 tbs olive oil, 1 tsp salt and 1 tsp black pepper in a bowl so pieces are evenly coated.

Grill vegetables

On the same preheated grill or a grill pan, spread vegetables in a single layer (or use a grill basket) and cook, stirring or turning occasionally, until charred at edges and tender, about 6–8 minutes. Remove and keep warm. If using a grill pan, cook in batches to avoid steaming.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tsp salt and 1 tsp olive oil or butter to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let sit covered 5 minutes.

Finish rice

Fluff rice with a fork and stir in optional lime zest and 1 tbs chopped cilantro for brightness. Keep warm until assembly.

Warm tortillas

Warm flour tortillas on the hot grill or in a dry skillet for about 15–20 seconds per side until pliable and lightly charred in spots. Keep covered with a clean towel to stay warm and soft.

Assemble burritos

Lay a warm tortilla flat. In the center place about 1/4 cup cooked rice, a generous handful (about 3–4 oz) of grilled shrimp (roughly 4–6 shrimp depending on size), and 1/4 to 1/2 cup grilled vegetables. Add shredded lettuce (about 1/2 cup), 2 tbs pico de gallo, 2 tbs guacamole and 2 tbs sour cream. Add 2 tbs shredded cheese if using. Spoon any additional desired sauce or hot sauce.

Fold burrito

Fold the sides of the tortilla in, then fold the bottom edge up over the filling and roll tightly to form a burrito. If desired, place seam-side down on the grill or skillet for 30–60 seconds to seal and crisp the exterior.

Slice burrito in half on the bias (optional) and garnish with extra chopped cilantro. Serve immediately with lime wedges on the side and additional pico de gallo, sour cream and guacamole for passing.