Shrimp and Avocado Burrito
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 670, total fat 18 G., saturated fats 4 G., proteins 26 G., carbohydrates 101 G., fiber 13 G., cholesterol 92 mg, sodium 1591 mg, sugar 7 G.
Calories 670, total fat 18 G., saturated fats 4 G., proteins 26 G., carbohydrates 101 G., fiber 13 G., cholesterol 92 mg, sodium 1591 mg, sugar 7 G.
A filling and delicious Mexican burrito is perfect for breakfast, dinner, or a hearty snack. Since burritos are fast food, almost all the ingredients are ready-made. Frozen cooked rice and corn, canned beans, and store-bought salsa are all reheated, and shrimp is added. It only takes about 5 minutes to prepare. Mash the avocado with lime juice and cilantro to create a paste. Spread it on tortillas, top with the remaining ingredients, and wrap the filling in the tortilla. The combination of flavors, textures, and bright jalapeño flavor makes this burrito's filling extraordinary.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 300 g frozen cooked rice (about 2 cups)
- 1/4 cup chopped pickled jalapeno peppers + 1 tablespoon brine
- 1 can (454g) kidney beans in mild chili sauce, discard liquid
- 3/4 cup frozen baked corn
- 0.5 cups roasted garlic salsa
- 350 g large shrimp, peeled, deveined and cut into pieces
- 0.5 cup chopped cilantro
- 1 ripe avocado
- Juice of 1 lime + wedges for serving
- 4 spinach tortillas for burritos
- Sour cream for serving
We recommend
Recipes with similar ingredients: tortilla, shrimps, rice, corn, red beans, jalapeno pepper, salsa sauce, lime juice, Avocado
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Reheat rice according to package directions; keep warm. Chop 1–2 tablespoons of the jalapeño peppers. Combine the beans, corn, and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2–3 minutes. Stir in the shrimp and simmer until tender, 5–7 minutes. Then stir in 1/4 cup of cilantro, the chopped jalapeño, and the brine.
- In a small bowl, mash the avocado with the lime juice and the remaining 1/4 cup cilantro. Season with salt and pepper.
- Microwave the tortillas until soft, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with a little of the shrimp-bean mixture, then add the rice. Fold each tortilla over the sides and roll up.
- Place the burritos seam-side down on a baking sheet and bake until heated through, about 5 minutes. Serve with sour cream, lime wedges, and sliced pickled jalapeños.
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