Shrimp burrito – These delicious Mexican restaurant copycat shrimp burritos made in less than 30 minutes consists of juicy shrimp bites, rice and chipotle sauce wrapped in tortilla.
Restaurant Roundup: Top Shrimp Burrito Picks
In the mood to skip the prep and savor a restaurant-made masterpiece? Here are some popular options to consider:
Chipotle: Chipotle’s customizable burritos allow you to create your dream shrimp masterpiece. Don’t forget to ask for their delicious fajita veggies to add a delightful crunch.
Moe’s Southwest Grill: Moe’s offers a “Homewrecker” burrito with large, juicy shrimp, alongside their famous queso for an extra creamy experience.
Local Mexican Gems: Don’t underestimate the power of your local Mexican restaurants! They often have unique takes on shrimp burritos, featuring regional ingredients and secret family recipes.
Shrimp burrito – Tips and Tricks
Grill the Shrimp: For a smoky flavor, grill the shrimp on skewers for 2-3 minutes per side.
Go Vegetarian: Omit the shrimp and add sauteed fajita veggies like peppers and onions for a meatless option.
Leftover Love: Cooked shrimp and rice can be stored in the refrigerator for up to 3 days. Reheat gently before assembling your burrito.
Recipe Variations
Spicy Chipotle Crema: Combine sour cream, lime juice, chipotle peppers in adobo sauce, and chopped cilantro for a creamy and spicy topping.
Pineapple Salsa: Add a touch of sweetness with a homemade pineapple salsa made with diced pineapple, red onion, jalapeno (optional), lime juice, and cilantro.
Guacamole: Spread a layer of freshly made guacamole inside the burrito for an extra decadent experience.
How to Serve This Copycat Shrimp Burrito
Mexican Rice: A classic pairing, fluffy Mexican rice with chopped tomatoes and spices complements the flavors in the burrito perfectly.
Chips and Guacamole: Who can resist a basket of crispy tortilla chips and a cool, creamy guacamole dip?
Fresh Pico de Gallo: Add a burst of freshness with a simple pico de gallo made with diced tomatoes, red onion, cilantro, lime juice, and a touch of jalapeno (optional).
Margaritas or Mexican Beer: Elevate your meal to a full fiesta with a refreshing margarita or your favorite Mexican beer.
How to Store?
Assembled Burritos: For short-term storage (up to 2 hours), wrap assembled burritos tightly in aluminum foil to keep them warm and moist.
Leftovers: Store leftover cooked shrimp and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling fresh burritos.
Freezing Option: For longer storage, assemble burritos without salsa and cheese. Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in a skillet or oven.
Recipe FAQs
Can I use pre-cooked shrimp?
Absolutely! Look for pre-cooked, frozen shrimp to save time. Thaw completely and pat dry before using.
What are some good substitutes for black beans?
Pinto beans or refried beans would work well.
How can I make this spicier?
Add a pinch of cayenne pepper to the shrimp marinade or drizzle with your favorite hot sauce before serving.
Shrimp Burrito (Best Copycat)
Shrimp burrito - These delicious Mexican restaurant copycat shrimp burritos made in less than 30 minutes consists of juicy shrimp bites, rice and chipotle sauce wrapped in tortilla.
Ingredients
For the shrimp
- 2 teaspoons minced garlic
- 12 ounces shrimp, cooked, without tails, thawed
- cooking spray
For the burritos
- ⅓ cup salsa, or to taste
- 1 ½ cups shredded cheddar cheese
- 6 (10 inch) flour tortillas, warmed
For the rice
- ¾ cup long-grain white rice
- ¾ teaspoon garlic salt
- ½ cup onion, chopped
- ¾ teaspoon cumin
- 1 ½ cups chicken broth
- ½ cup diced tomatoes, canned
- 2 tablespoons vegetable oil
For the chipotle sauce
- 2 teaspoons chipotle peppers in adobo sauce
- ½ cup mayo
- ½ cup plain yogurt
- For the beans
- 1 (16 ounce) can refried beans
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic salt
Instructions
- Heat a saucepan on medium heat. Add oil, once hot. Add the onion and cook until tender. Add garlic salt, rice, and cumin.
- Stir cook for about 5 minutes or until rice is just toasted.
- Pour in broth and diced tomatoes. Bring to a boil. Lower the heat, cover with a lid and and cook for about 15 to 20 minutes or until the liquid is absorbed and rice is perfectly cooked.
- Meanwhile, take a small bowl. Add mayonnaise, yogurt, and chipotle peppers. Stir well and refrigerate.
- Heat a saucepan over medium low heat. Add refried beans, black pepper and garlic salt. Give it a good mix and cook on low until heated through.
- For the shrimp: Heat a skillet on medium-high heat. Lightly spray with cooking oil. Add shrimp and minced garlic. Sauté until lightly browned and heated through.
- Burritos: Warm the tortilla until heated through. Place 1/4 cup cheese onto each tortilla. Single layer the cooked shrimp into each tortilla and top with beans and cooked rice.
- Add chipotle sauce and salsa as desried.
- Roll the wrap and enjoy immediately.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 511Total Fat 31gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 20gCholesterol 158mgSodium 1948mgCarbohydrates 32gFiber 5gSugar 7gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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