Chipotle Shrimp Burritos with Simple Avocado Crema

by heidi on November 19, 2012

Chipotle Shrimp Burritos from foodiecrush.com

I’m Heidi and I love Mexican food. It’s 100% true and I am 100% good with owning up to the fact that if you can give me something spicy to eat I’ll be more than happy to choose it over a mundane turkey on white bread sandwich. Unless that turkey on white bread sandwich also comes with a layer of sweet cranberry sauce and avocado slices with a sprinkle of kosher salt. Then we are in business. Add pickles and I might be in heaven.

Chipotle Shrimp Burritos from foodiecrush.com

But for as much as I love Mexican food, from the tacos and gooey enchiladas to tomatillo salsa and citrusy guacamole, I’m not much of a burrito buff. So many flavors packed into portions that could feed a village resulting in the embarrassing wipe down of my face with half a dozen napkins—while searching for more—and the overwhelming kerfunkle of feeling like I just ate a house once I’m finally finished.

Chipotle Shrimp Burritos from foodiecrush.com

Heaven forbid I should have to save half of a burrito for another meal. That would be like getting a foot massage but the masseuse does only one foot. You can just feel the neglect can’t you?

That’s why I LOVE this burrito recipe.

First of all I love spice. Secondly I love Avocados from Mexico. And thirdly I love shrimp that’s been doused in spice and cooked just for a minute or two so it’s still tender and succulent. Okay, and fourthly I love it slathered in a lightened but creamy sauce that leaves me feeling just filled, not overloaded. 

Chipotle Shrimp Burritos from foodiecrush.com

A few notes to about the recipe:

This recipe is one I love using a cast iron skillet for. It gives a nice sear to the shrimpies and I leave the pan for my husband to clean. He says I don’t ever clean our cast iron correctly so let’s share the love with him right? When I cook he cleans. When he cooks he cleans. It’s a fair trade off, right? I have a feeling I’m going to be getting a lesson in cast iron cleaning soon.

Please, please use wild shrimp rather than farm raised. I really like the wild Key West Pinks that I find at Whole Foods Market, but a sustainable wild Mexican shrimp is also going to deliver far more taste than a shrimp that’s been farm raised. 

Chipotle Shrimp Burritos from foodiecrush.com

The secret to this avocado crema sauce is in its simplicity. Just 3 ingredients for all that flavor. The secret ingredient is canned green chile enchilada sauce. I like the Hatch chile version because they’ve been roasted and give off a fantastic spicy kick with another layer of slight smokiness. Depending on your heat barometer, feel free to try a different enchilada sauce if you’d like.

You might have leftover avocado crema, great for a topping on a mexican inspired salad of romaine, chicken and corn or to top that turkey and cranberry on white bread sandwich.

Chipotle Shrimp Burritos from foodiecrush.com
To store the avocado crema in the refrigerator, place a piece of plastic wrap directly on top of the crema to keep discoloration from occurring. It will last for 3 days.

If you happen to have leftover shrimp, try this as a morning treat with a few scrambled eggs. I did. Divine.

Chipotle Shrimp Burritos with Simple Avocado Crema

Serving Size: serves 4

Chipotle Shrimp Burritos with Simple Avocado Crema

Ingredients

For the Chipotle Shrimp
1 pound medium shrimp, shells and tails removed (51-60 shrimp per pound)
4 canned chipotle peppers in adobo sauce
1 tablespoon adobo sauce
1 clove garlic
1 tablespoon honey
3 tablespoons olive oil, divided
½ teaspoon cinnamon
3 cups cooked white rice
½ cup cilantro leaves plus more for garnish
1 lime, juiced
4 flour tortillas
For the Avocado Crema
½ cup Mexican crema or light sour cream
1 cup Hatch green chile enchilada sauce (15 ounce can)

Instructions

  1. Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.
  2. Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.
  3. Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
  4. Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
  5. To assemble burritos, microwave tortillas for 30 seconds. Place ¾ cup cliantro lime rice on warmed tortilla, add 10-12 shrimp per burrito and top with avocado crema. Squeeze fresh lime and garnish with additional cilantro leaves. Roll into burrito and top with additional avocado crema as desired.
http://www.foodiecrush.com/2012/11/chipotle-shrimp-burritos-with-simple-avocado-crema/

Disclosure: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook. I was compensated for recipe development but as always my opinions are my own and my opinion is I love avocados.

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33 comments |

Posted in: entrees,meat and seafood,recipes

{ 26 comments… read them below or add one }

Aimee @ ShugarySweets November 19, 2012 at 5:15 am

I could totally eat Mexican food every night! These look awesome!!

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Liz @ The Lemon Bowl November 19, 2012 at 5:26 am

I just bought more chipotles in adobo this weekend!! Looks delish.

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Bev @ Bev Cooks November 19, 2012 at 6:11 am

This is like watching all of my dreams come true.

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Mandie @ Oh So Decadent November 19, 2012 at 9:21 am

I’m not one for heat, but these burritos sound right up my ally! My mouth is watering just thinking about them, thank you for giving me another great Mexican recipe to try :).

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Alyssa (Everyday Maven) November 19, 2012 at 10:04 am

I am not much of a burrito person myself but these look fantastic – they are not overstuffed and are loaded with flavor. I think I would eat all of the shrimp right out of the skillet though, probably dipping them into the crema before I could ever assemble the burrito. YUM!

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heidi November 19, 2012 at 5:56 pm

Did you have a camera on me while I was making this? There were a LOT of shrimp that didn’t make it into the shot :)

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Emily November 19, 2012 at 12:09 pm

Sure…go and make me crave a shrimp burrito at lunch when all I have is a homemade chicken sandwich with a side of raw almonds.

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heidi November 19, 2012 at 5:55 pm

Oh see, all you need is to whirl the avo with the crema and you have a yummy topper for that chick sand!

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Anna @ Crunchy Creamy Sweet November 19, 2012 at 12:46 pm

The sizzling shrimp in the pan photo is mesmerizing!

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Cassie | Bake Your Day November 19, 2012 at 3:37 pm

I can’t stop thinking about this crema. Amazing.

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heidi November 19, 2012 at 5:54 pm

It’s good even on its own. I had some leftover and tossed it with greens for a salad dressing. Uh-huh!

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Laura (Tutti Dolci) November 19, 2012 at 5:46 pm

I love shrimp and I love chipotle! This is the perfect burrito!

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Kristen November 20, 2012 at 8:16 am

Oh my heavens… that shrimp in the skillet pic is phenomenal. This whole post / recipe is fantastic. I want to eat it all up! Burritos are my absolute favorite!

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Ronja @ a dash of faith November 20, 2012 at 2:41 pm

These look absolutely amazing!

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lauren February 5, 2013 at 11:07 pm

This recipe looks amazing!! I can’t wait to try it…
One quick question, for the “4 canned chipotle peppers in adobo sauce” Do I add 4 cans of Chipotle Peppers? Or take 4 of the peppers out of the 1 can and then use all of the sauce that they come in?

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Maddie April 13, 2013 at 6:32 pm

What would you suggest as a substitute for the green chile enchilada sauce? I’ve searched our town thoroughly and cannot find it!

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Jimmy October 22, 2013 at 1:41 am

I’m Jimmy.

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Megan October 22, 2013 at 1:44 am

Are you Jimmy?

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Ranjeet October 22, 2013 at 1:48 am

THIS SITE IMPROVES THE RECIPE. http://redkai.com IT’S A MUST!!!

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patrick October 22, 2013 at 1:50 am

WHERE’S MY 20 DOLLARS JIMMY?!

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ljuar October 27, 2013 at 7:37 pm

Amazing recipe! Highly recommend.

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cheto May 19, 2014 at 11:46 am

I have to be honest. This was absolutely disgusting. Way to many chipotle peppers made the dish almost putrid. This was definitely a pinterest fail.

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heidi May 19, 2014 at 12:14 pm

Sorry you didn’t like it. If you decide to try again, you could always leave out or use fewer chipotles. Thanks for the honest feedback.

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Cheri @ Overactive Blogger June 22, 2014 at 8:16 pm

This looks so yummy, and at first glance I thought the shrimp was fried, so I was outta here, but glad to see it’s not. What I might do is just leave off the burrito, add some lettuce, and make it like a burrito bowl to cut some carbs and bread. Love it!

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sue June 29, 2014 at 9:07 am

Just tried your recipe and my whole family loved it! Thanks for sharing. I will definitely be making this again!

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web development September 8, 2014 at 3:04 pm

I am genuinely thankful to the owner of this website who has shared this wonderful piece of writing
at at this time.

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