Blackened Shrimp Burritos Recipe
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
4 burritos
Ingredients
  • 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 tortillas
  • ¾ cup shredded Monterey Jack cheese
  • ¾ cup crumbled queso fresco
  • 1 cup shredded lettuce
  • 1 cup pico de gallo
  • ½ cup sour cream
Directions
  1. Place the shrimp, 1 tablespoon of the olive oil, and the rest of the blackened shrimp ingredients in a large bowl. Toss well to coat the shrimp evenly in the oil and spices.
  2. Cover the bowl and let it marinate in the refrigerator for 30 minutes.
  3. Meanwhile, make the cilantro-lime rice by first pouring ¾ cup water into a small saucepan and bringing it to a boil.
  4. Add the rice and salt and stir well. Cover the pan and reduce the heat to low. Let the rice simmer for 15 minutes, or until all of the water is absorbed.
  5. Remove the rice from the heat and stir in the cilantro, lime juice, garlic, and extra virgin olive oil. Taste and adjust for salt, if desired. Set aside.
  6. After the shrimp has marinated, heat the other 1 tablespoon of olive oil in a heavy-bottomed skillet on medium-high.
  7. When the oil is hot (a splash of water should sizzle), place the shrimp in a single layer in the skillet. Don't add any extra marinade liquid beyond what is coating the shrimp. Do this in two batches if you have a smaller skillet.
  8. Cook the shrimp for 2 minutes per side, until the exteriors are blackened and the interiors are opaque. Remove from the heat.
  9. Warm the tortillas in an ungreased frying pan on medium-low for about 30 seconds per side.
  10. To assemble the burritos, first place a heaping ⅓ cup of cilantro-lime rice at the center of each tortilla.
  11. Evenly distribute the shrimp among the 4 tortillas.
  12. Top each burrito with ¼ of the Monterey Jack cheese, queso fresco, shredded lettuce, pico de gallo, and sour cream.
  13. Fold the short ends of the burrito in and carefully roll the burritos closed longways. Finish with the seam facing down.
  14. Serve immediately with guacamole and hot sauce on the side, if desired.