Shrimp Burrito
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 4 flour tortillas, 10-inch burrito-sized
- 3 tbsp olive oil, divided
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 1 poblano pepper, roasted, peeled, and sliced into strips
- 1.5 cups Mexican rice, cooked
- 1 can black beans, drained and rinsed
- 1 cup cotija cheese, crumbled
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp cayenne pepper
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Pat shrimp dry with paper towels. Season with salt, smoked paprika, cumin, and cayenne pepper, tossing to coat evenly. Let sit for 5 minutes.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat (375°F if using an electric skillet). Add shrimp in a single layer and sear for 2 minutes per side until just cooked through and opaque. Transfer to a plate; do not overcook.
- In the same skillet, add remaining 1 tbsp olive oil. Sauté diced onion over medium heat for 3 minutes until translucent. Add minced garlic and cook 1 minute more until fragrant. Fold in black beans and cooked rice, stirring to combine. Heat through for 2 minutes.
- Warm flour tortillas over a gas flame or in a dry skillet for 20 seconds per side to make them pliable.
- Lay out each warm tortilla. Divide the rice-bean mixture equally among them, creating a 3-inch strip down the center of each. Top each with 6-7 shrimp pieces, poblano strips, and 1/4 cup cotija cheese.
- Fold in the sides of each tortilla about 2 inches, then roll tightly from bottom to top, tucking as you go to seal the filling. Place seam-side down on a plate.
- Optional: Heat a skillet to medium-high and place burritos seam-side down for 1-2 minutes per side to create a light crispy exterior and seal the seams.
- Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Inspired by José DeJesus’s winning shrimp burrito. This is a plausible recreation, not the chef’s original recipe.