Grilled shrimp cooked with onions & tomatoes, topped with cheese dip and pico de gallo. Served with rice, sour cream & guacamole salad.

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the diced tomato and cook for an additional 2 minutes.

Prepare the Shrimp

Add the shrimp to the skillet, season with salt and pepper, and cook until the shrimp turns pink and is cooked through, about 5-7 minutes. Remove from heat.

Cook the Shrimp

Warm the flour tortillas in a dry skillet or microwave. Place a portion of the shrimp mixture in the center of each tortilla, then top with cheese dip and pico de gallo. Roll the tortillas tightly to enclose the filling.

Assemble the Burritos

Serve the burritos with cooked rice, a dollop of sour cream, and a side of guacamole salad.

Serve

shrimp, peeled and deveined

olive oil

burrito de camaron

Recipe information

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