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.
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.
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.
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.
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.
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
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
- 2 Avocados from Mexico
- ½ cup Mexican crema or light sour cream
- 1 cup Hatch green chile enchilada sauce 15 ounce can
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.
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.