Blackened Shrimp Burrito Recipe

Combine all blackening seasoning ingredients in a small bowl (paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, kosher salt). Stir well and set aside. This will yield about 3 tablespoons; use 2 tablespoons for the shrimp and reserve remaining for another use.

Place thinly sliced red onion in a small bowl or jar. Add white vinegar, water, sugar, and salt. Stir to dissolve sugar and salt, press onion down so liquid covers. Let sit at room temperature at least 10 minutes while preparing other components (can refrigerate up to 1 week).

Cook rice

Rinse rice under cold water until water runs clear. Combine rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes; fluff with fork.

Warm beans

While rice cooks, heat drained black beans in a small saucepan over low heat with 1/2 tsp cumin and a pinch of salt until warmed through, about 3–4 minutes. Keep covered and warm until assembly.

In a medium bowl combine shredded cabbage and chopped cilantro. In a small bowl whisk Greek yogurt (or sour cream), mayonnaise, 1 tsp lime juice, hot sauce if using, 1/8 tsp salt and 1/8 tsp black pepper. Pour dressing over cabbage and toss to coat. Taste and adjust seasoning. Keep chilled until ready to assemble.

Season shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon blackening seasoning and 1 tablespoon lime juice until evenly coated.

Preheat skillet

Heat a large cast-iron skillet or heavy-bottomed skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tsp olive oil and 1 tbsp butter; swirl to coat and let butter melt and begin to foam.

Cook shrimp

Add shrimp in a single layer (do not overcrowd). Cook shrimp 1.5–2 minutes per side until blackened at edges and cooked through (opaque and firm). Remove shrimp to a plate and tent with foil to keep warm. If using more than one batch, wipe skillet and repeat with remaining shrimp and remaining oil/butter as needed.

Warm tortillas: heat a clean skillet over medium heat. Lightly brush or spray each side of the flour tortillas with a little oil and warm 20–30 seconds per side until pliable and slightly browned.

Lay warmed tortilla flat. In the center place 1/2 cup cooked rice, 1/2 cup warmed black beans, about half the slaw (about 1/2 cup), shredded cheese (about 1/4 cup), 6–8 blackened shrimp, a few slices of avocado, and 1–2 tablespoons pickled red onion. Spoon a little of the remaining sauce or hot sauce if desired.

Fold burrito: fold the bottom edge up over filling, then fold both sides toward center and roll tightly to close. Repeat with second tortilla.

Optional crisping: return a clean skillet to medium heat and place seam-side down. Toast 1–2 minutes per side until golden and sealed; press gently with spatula.

Slice burrito in half on the diagonal, serve with lime wedges. Squeeze lime over shrimp before eating if desired.