Shrimp Burrito Recipes

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SHRIMP BURRITOS

These gooey, creamy and rich burritos are packed full of shrimp and cheese. Kids will dive right in! Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10



Shrimp Burritos image

Steps:

  • In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through., Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce.

Nutrition Facts : Calories 532 calories, Fat 22g fat (10g saturated fat), Cholesterol 213mg cholesterol, Sodium 1274mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 35g protein.

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 ounces cream cheese, softened
1/4 cup milk
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon seafood seasoning
1 pound cooked medium shrimp, peeled and deveined
4 flour tortillas (10 inches), warmed
1/2 cup shredded cheddar-Monterey Jack cheese
1 cup torn romaine

SHRIMP BURRITOS

I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!

Provided by SHACKL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 18



Shrimp Burritos image

Steps:

  • Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
  • In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
  • Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
  • In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
  • Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

Nutrition Facts : Calories 866.4 calories, Carbohydrate 73.2 g, Cholesterol 159.9 mg, Fat 45.9 g, Fiber 7.2 g, Protein 39.2 g, SaturatedFat 16.9 g, Sodium 2041.8 mg, Sugar 5.3 g

2 tablespoons vegetable oil
½ cup chopped onion
¾ cup long-grain white rice
¾ teaspoon cumin
¾ teaspoon garlic salt
1 ½ cups chicken broth
½ cup canned diced tomatoes
1 (16 ounce) can refried beans
¾ teaspoon garlic salt
½ teaspoon ground black pepper
12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic
½ cup plain yogurt
½ cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce
6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
⅓ cup salsa

SHRIMP AND AVOCADO BURRITOS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Shrimp and Avocado Burritos image

Steps:

  • Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
  • Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
  • Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
  • Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.

1 10-ounce package frozen cooked rice (about 2 cups)
1/4 cup sliced pickled jalapenos, plus 1 tablespoon brine
1 16-ounce can mild chili beans, undrained
3/4 cup frozen fire-roasted corn
1/2 cup roasted garlic salsa
12 ounces large shrimp, peeled, deveined and cut into chunks
1/2 cup chopped fresh cilantro
1 ripe avocado
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
4 burrito-size spinach tortillas
Sour cream, for serving

SHRIMP BURRITO

These make for a super quick and delicious meal. I often make this up for lunch and eat it in a bowl without the tortilla.

Provided by puppitypup

Categories     Lunch/Snacks

Time 10m

Yield 1 large burrito, 1-2 serving(s)

Number Of Ingredients 9



Shrimp Burrito image

Steps:

  • Heat butter over medium heat in saucepan and saute onion until translucent.
  • Stir in rice and continue to cook until heated through.
  • Stir in spices, adjusting to your taste. (I like subtle flavors, so you might want to add extra.).
  • Cut tails off shrimp and cut shrimp into pieces. Turn pan down to low, then add shrimp and cheese, stirring until cheese is melted.
  • Assemble, making either 1 large or 2 small burritos. Add whatever extras you would like, such as avocado, tomatoes, shredded lettuce or cabbage, taco sauce, refried beans, sour cream -- or just leave it plain :).

Nutrition Facts : Calories 480.8, Fat 13.1, SaturatedFat 7, Cholesterol 70.5, Sodium 357.5, Carbohydrate 73.5, Fiber 2.2, Sugar 2.5, Protein 15.5

1/2 tablespoon butter
1/4 cup diced sweet onion
1 cup cooked rice
1 pinch garlic powder
1 pinch cumin
1 dash cilantro
4 -6 cooked shrimp, shelled
2 tablespoons shredded monterey jack and cheddar cheese blend
1 -2 flour tortilla

SHRIMP AND MAHI-MAHI BURRITO

Provided by Food Network

Categories     main-dish

Time 10h20m

Yield 4 burritos

Number Of Ingredients 46



Shrimp and Mahi-Mahi Burrito image

Steps:

  • First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
  • At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
  • We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
  • The rolled burritos are wrapped in foil and ready to serve!
  • Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
  • Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
  • Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
  • Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
  • Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
  • Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
  • Add the chipotles and some tamarind sauce to a blender; blend well.

400 grams (14 ounces) peeled jumbo shrimp
400 grams (14 ounces) marinated mahi-mahi fillet (see Cook's Note)
120 grams (4 ounces) onion, diced
120 grams (4 ounces) green bell pepper, diced
120 grams (4 ounces) tomato, diced
80 grams (3 ounces) corn
160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero)
4 large flour tortillas
200 grams (7 ounces) refried pinto beans
200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows
160 grams (5.5 ounces) lettuce, shredded
120 grams (4 ounces) Pico de Gallo, recipe follows
20 grams (3 ounces) chives, minced
Guacamole
Salsa Roja
Chipotle Sauce
Habanero Salsa
Salsa de Tamarindo
Vegetable oil, for pan
1/2 onion, diced
1 clove garlic, chopped
1 cup rice
2 cups tomato puree
2 tomatoes, cubed
1/2 onion, cubed
10 leaves fresh cilantro, chopped
Juice of 1 lime
Salt
6 avocados
1/2 onion, coarsely chopped
50 grams (2 ounces) fresh cilantro
Juice of 2 limes
Salt
1 kilogram (2.2 pounds) tomato
1/2 onion
1 clove garlic
Fresh cilantro
Salt and pepper
1 scoop chipotles in adobo
1/2 liter (17 ounces) milk
2 tablespoons cream cheese
Salt
1 kilogram (2.2 pounds) habanero peppers
1/2 onion
1 scoop chipotles in adobo
Tamarind sauce

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