Shrimp Burritos

Shrimp Burritos

  • Preparation 45 min
  • Cooking 35 min
  • Servings 4

This chock-full burrito is perfect for a Mexican fiesta or family theme night. It features flavourful shrimp, spicy black bean rice and is piled high with toppings. Be sure to use extra-large tortillas, so that nothing spills out.

  • Sans noix
  • Sans oeufs

Categories

Ingredients

  • Rice

    • 3/4 cup (150 g) long-grain parboiled rice
    • 1 1/2 cups (375 ml) vegetable or chicken broth
    • 1 pinch allspice
    • 1 can (19 oz/540 ml) black beans, rinsed and drained
    • 2 green onions, chopped
  • Pico de gallo

    • 2 tomatoes, diced
    • 1/2 onion, chopped
    • 1/2 jalapeño pepper, seeded and finely chopped
    • 1/4 cup (10 g) fresh cilantro, finely chopped
    • 2 tbsp (30 ml) lime juice
  • Shrimp

    • 1 1/2 lb (675 g) small (91-110) peeled shrimp, thawed
    • 1/2 onion, thinly sliced
    • 2 tbsp (30 ml) vegetable oil
    • 4 tsp chili powder
    • 1 tsp ground coriander
    • 2 tsp (10 ml) Valentina-style or Frank’s RedHot-style hot sauce, plus more for serving
  • Assembly

Preparation

  • Rice

  • Pico de gallo

  • Shrimp

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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