Shrimp Burrito

Shrimp Burrito recipe – shrimp are marinated in zesty lime juice and aromatic spices, then grilled to perfection and wrapped in a warm flour tortilla along with seasoned rice, creamy black beans, crisp lettuce, and juicy tomatoes. Topped with a drizzle of tangy salsa verde and a dollop of creamy avocado crema


  • 1 lb large shrimp, peeled and deveined
  • Juice of 2 limes
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 4 large flour tortillas
  • 2 cups cooked white rice
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup salsa verde
  • 1 ripe avocado, sliced
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon chopped fresh cilantro


  1. In a bowl, combine the lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper to create the marinade.
  2. Add the shrimp to the marinade, tossing to coat evenly. Let marinate for 15-20 minutes in the refrigerator.
  3. Meanwhile, prepare the avocado crema by mashing the ripe avocado in a bowl and stirring in the sour cream or Greek yogurt until smooth. Season with salt and pepper to taste, then stir in the chopped cilantro. Set aside.
  4. Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side, or until pink and opaque.
  5. Warm the flour tortillas on the grill for about 30 seconds per side, or until heated through and pliable.
  6. To assemble the burritos, lay out the warm tortillas and divide the cooked rice, black beans, grilled shrimp, shredded lettuce, and diced tomatoes evenly among them.
  7. Drizzle each burrito with salsa verde and a spoonful of avocado crema.
  8. Roll up the burritos, tucking in the sides as you go, to enclose the filling.
  9. Serve the San Diego Shrimp Burritos with additional salsa verde and avocado crema on the side for dipping.
  10. Enjoy these flavor-packed burritos with a side of tortilla chips and a refreshing margarita

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