Description
Zesty Old Bay Shrimp Burritos packed with cilantro-lime rice, black bean salsa, creamy avocado sauce, and your favorite toppings!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1 cup long-grain rice
- 2 cups water
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 jalapeno, seeded and minced (optional, for extra heat)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh cilantro
- 1/4 cup water (or more, to reach desired consistency)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large flour tortillas
- Shredded Monterey Jack cheese (or your favorite cheese)
- Optional toppings: shredded lettuce, diced tomatoes, hot sauce
Instructions
- Prepare the Shrimp: Pat the shrimp dry. In a bowl, toss with olive oil, Old Bay, garlic powder, smoked paprika, cayenne (if using), salt, and pepper.
- Cook the Shrimp: Heat a skillet over medium-high heat. Cook shrimp in a single layer for 2-3 minutes per side, until pink and opaque. Set aside.
- Make the Rice: Rinse rice until water runs clear. Combine rice, water, olive oil, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, until water is absorbed.
- Fluff the Rice: Remove from heat, let sit covered for 5 minutes. Fluff with a fork, then stir in cilantro and lime juice. Season to taste.
- Make the Salsa: Combine black beans, corn, red bell pepper, red onion, jalapeno (if using), and cilantro in a bowl. Add lime juice and olive oil. Season to taste. Chill for 30 minutes (optional).
- Make the Avocado Sauce: Blend avocado, sour cream (or yogurt), lime juice, cilantro, water, and garlic powder in a food processor until smooth. Add water for desired consistency. Season to taste.
- Warm Tortillas: Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Burritos: Spread avocado sauce on a tortilla. Top with rice, salsa, shrimp, cheese, and optional toppings.
- Fold Burrito: Fold in the sides, then fold the bottom edge up and over the filling, tucking it in tightly. Roll forward to seal.
- Seal (Optional): Cook burrito seam-side down in a lightly oiled skillet for 1-2 minutes per side, until golden brown.
- Serve: Serve immediately, cut in half if desired.
Notes
- Don’t overcrowd the pan when cooking the shrimp, or they will steam instead of sear. Cook in batches if necessary.
- Do not lift the lid while the rice is simmering.
- Chilling the black bean salsa for at least 30 minutes allows the flavors to meld together.
- To prevent the avocado sauce from browning, press a piece of plastic wrap directly onto the surface of the sauce.
- Warming the tortillas makes them easier to roll without tearing.
- Prep Time: 25 minutes
- Cook Time: 25 minutes