Blackened Shrimp Burritos Recipe

People adore burritos. Warm rice, meat, fish, or bean fillings, and cheesy, creamy, and tangy toppings make a hearty, filling, and delicious meal we've been craving since the 1930s in Los Angeles.

– 1 pound shrimp, peeled and deveined (thawed, if frozen) – 1 + 1 tablespoons olive oil, divided – 3 cloves garlic, minced – ¼ teaspoon cayenne pepper, or to taste – 2 teaspoons paprika – 1 teaspoon cumin – ¼ teaspoon onion powder – ¼ teaspoon dried oregano – ¼ teaspoon dried thyme – ½ teaspoon salt – ¼ teaspoon pepper – ½ cup long-grain white rice, such as jasmine or basmati – ¼ teaspoon salt, or to taste – 3 tablespoons finely chopped cilantro – 2 tablespoons lime juice – 1 small clove garlic, finely minced – 2 teaspoons extra virgin olive oil – 4 12-inch diameter flour tortilla



The shrimp, 1 tablespoon of olive oil, and the remaining blackened shrimp ingredients should be in a large bowl. 

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The bowl should marinate in the fridge for 30 minutes. Start the cilantro-lime rice by boiling ¾ cup water in a small saucepan.

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Add salt and rice and mix. Cover and lower the pan's heat. Allow the rice to simmer for 15 minutes to absorb all the water. 

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Turn off the heat and add the cilantro, lime juice, garlic, and extra virgin olive oil to the rice. You can taste and salt. Discard.

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Put shrimp in a single layer in hot oil. Don't add marinade beyond shrimp coating. Take two batches if your skillet is smaller. 

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Fry the shrimp for 2 minutes per side until blackened and opaque. Off heat. Use an ungreased pan to heat the tortillas for 30 seconds per side on medium-low.

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Add ⅓ cup of cilantro-lime rice to the center of each tortilla to assemble the burritos. Sprinkle shrimp evenly on 4 tortillas. 

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Sprinkle ¼ of Monterey Jack cheese, queso fresco, shredded lettuce, pico de gallo, and sour cream on each burrito. 

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Finish with seam down. You can serve this with guacamole and hot sauce right away.

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