Shrimp Burrito Recipe

Rinse the rice under cold water until the water runs clear. Combine the rinsed rice, 2 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.

Fluff with a fork, stir in lime zest and chopped cilantro if using, and keep warm until assembly.

Pat shrimp dry with paper towels. In a bowl, whisk together 1 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, smoked paprika, 1 tsp salt and 1 tsp black pepper.

Toss the shrimp in the marinade until evenly coated. Let sit for 10–15 minutes (no more than 30 minutes) to absorb flavors.

Heat a large skillet over medium-high heat. Add a small drizzle of oil if the pan is dry. Add shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque. Do not overcook. Remove from pan and keep warm.

In a bowl, toss the sliced cabbage and red onion with 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper until well combined.

Let the slaw sit for 5–10 minutes to slightly soften and meld flavors. Taste and adjust seasoning.

Combine diced tomatoes, diced white onion, minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Mix gently.

Let sit for 10 minutes for flavors to meld. Taste and adjust salt or lime as needed.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey (optional) and 1/4 tsp salt until smooth.

Taste and adjust heat by adding more chipotle or adobo sauce as desired. Chill briefly if you prefer a firmer sauce.

Warm the flour tortillas in a dry skillet over medium heat for about 15–20 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–7 minutes. Keep tortillas warm under a kitchen towel.

Lay a warm tortilla on a flat surface. Spread about 1 1/2 to 2 tablespoons of chipotle sauce down the center of the tortilla.

Add a quarter of the rice (about 1/4 cup cooked) over the sauce, followed by a generous handful (about 3/4 cup) of cabbage slaw.

Place about 4 ounces (1/4 of the cooked shrimp) on top of the slaw, then spoon 2–3 tablespoons of pico de gallo over the shrimp. Sprinkle 1/4 cup shredded cheese if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. If you like a crisp exterior, toast the assembled burrito seam-side down in a lightly buttered skillet over medium heat for 1–2 minutes per side until golden.

Repeat with remaining tortillas and ingredients. Serve immediately with lime wedges and extra chipotle sauce on the side.