Shrimp Burrito Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine olive oil, minced garlic, chili powder, smoked paprika, ground cumin, kosher salt, black pepper and lime juice. Add shrimp and toss to coat evenly. Marinate at room temperature for 10 minutes (or up to 30 minutes in fridge).

Cook shrimp

Heat a large skillet over medium-high heat. When hot, add a teaspoon of oil (if needed) and add shrimp in a single layer. Cook 1.5–2 minutes per side until shrimp are opaque and just cooked through (internal temp ~63°C/145°F). Remove from pan and keep warm. Do not overcook.

Rinse rice under cold water until water runs clear to remove excess starch. Drain well.

In a small saucepan, heat the olive oil or butter over medium heat for 30 seconds. Add the rinsed rice and toast, stirring, for 1 minute.

Add 1.5 cups water and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes, until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes.

Fluff rice with a fork, stir in chopped cilantro, lime zest and 1 tbsp lime juice. Taste and adjust salt if needed. Keep warm until assembly.

In a bowl combine diced avocado, halved cherry tomatoes, chopped red onion and chopped cilantro.

Dress with 1 tbsp olive oil, 1 tbsp lime juice, 0.5 tsp salt and 0.25 tsp black pepper. Gently toss to combine, being careful not to mash the avocado. Set aside.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave 20 seconds to make them pliable.

Lay a warmed tortilla flat. Spread about 2 tbsp sour cream (if using) down the center. Add 1/4 cup cilantro-lime rice, 3–4 cooked shrimp (about 110–115 g per serving), a spoonful (about 3 tbsp) of avocado salad, and a sprinkle (about 3 tbsp) of shredded cheese. Add hot sauce to taste.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

If you like a crisp exterior, place assembled burritos seam-side down on a hot skillet and press slightly, cooking 1–2 minutes per side until golden. Serve immediately.