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 with Simple Avocado Crema
These delicious and filling Chipotle shrimp burritos are stuffed with smoky chipotle shrimp (with just the right amount of heat), rice, and a cool and refreshing avocado crema that ties everything together.
Servings 4
Calories 569kcal
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 extra-virgin 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
- 2 Avocados from Mexico
- ½ cup Mexican crema or light sour cream
- 1 cup Hatch green chile enchilada sauce , (15-ounce can)
Instructions
- 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.
- 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.
- Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
- 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.
- 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.
Nutrition
Calories: 569kcal | Carbohydrates: 72g | Protein: 9g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 1713mg | Potassium: 609mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1451IU | Vitamin C: 17mg | Calcium: 84mg | Iron: 3mg
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I like this but am not much on white rice. What about subbing refried frijoles for the rice? Would that destroy the recipe?
I was trying to come up with a portable version of shrimp fajitas that could be eaten while sitting on the beach without the juices running down the front of everybody. No such thing. So then I thought maybe more like a burrito? Rice works just like Sta-Dri. So I googled shrimp burrito and found this. Not too wet but plenty of kick. It should work stuffed into a pepper popper too. Thanks for the inspiration.
Made this for dinner tonight and it was delicious!! Love your blog.
Made this for dinner tonight and it was delicious! I cut the chipotle by half and felt it was a nice mild heat. Felt a little smug knowing we had a delicious dinner at home instead of a long wait at our favorite Mexican restaurant. :-)
Hi Jan, that’s great that you made it a homemade cinco de mayo. Nothing better than feeling like you one-upped the rest of the crowd.
I am genuinely thankful to the owner of this website who has shared this wonderful piece of writing
at at this time.