This is the best way to serve your shrimp! It's a little bit of sweet and a little bit of heat all wrapped in to one!
Smokey pan grilled shrimp burrito loaded with a lime black bean rice and topped with a creamy sweet mesquite sauce. This burrito is spicy, sweet, zesty and bursting with flavour!
You can choose to make your own rice or purchase a quick premade rice package. For this recipe I simply made a white rice, added some black beans once cooked and seasoned with salt, pepper and lime juice. I usually will add cilantro to the rice as well, but the picky eater in my household requested no cilantro this evening.
It all starts with a bright punch of colour from the green bell pepper and the yellow sweet pepper. Dice the peppers and toss in a pan over medium high heat until they become tender.
Toss peppers in some salt, pepper, and paprika and continue to cook for 2-3 minutes.
While the peppers are cooking it is time for our most important ingredient, shrimp! You can use fresh or frozen shrimp, but not going to lie, I almost always use frozen shrimp because they are so handy and make for a quick and easy meal. You will need to devein the shrimp and remove the shell and tails if they have not been removed. Pat the shrimp dry before tossing them in olive oil and sweet mesquite seasoning.
Once shrimp are seasoned throw them in the pan with peppers and cook for about 2 minutes per side. Once shrimp are cooked you are ready to begin building your burrito!
Start with a large tortilla of your choosing. I decided to use a jalapeño tortilla to give our burrito a little extra spice. Then add your rice and beans to the centre of your tortilla.
Next top it with your shrimp and peppers. I like to place the shrimp down first and then scoop the peppers on top.
Cheese time! Whoever said fish and cheese don't mix never did it right. By placing the tex mex cheese on top of the shrimp it allows the cheese soften a little while you add your remaining toppings.
Next, top with your fresh dice tomatoes for some added colour and texture.
If you're an avocado lover like I am then finishing off your burrito with an avocado is a must. Is there anything more satisfying than a perfectly ripe avocado...I don't think so!
Last but not least, this burrito would not be complete without the sweet mesquite sauce. Combine mayo, sriracha, lime juice and sweet mesquite seasoning together and drizzle it on top of your burrito. I always like to make a little extra to keep as a dipping sauce for French fries or as a sauce on sandwiches. This sauce can be stored in the fridge for about 1 week.
Roll your burrito nice and tight and place it in the hot pan you used to cook your shrimp. This will add extra flavour and toast your burrito perfectly. Sear both sides until golden brown then cut in half and drizzle a little extra sauce on top and enjoy!
Recipe
Sweet Mesquite Shrimp Burrito
2 Servings 10 Minutes Prep 30 Minutes Total
469 Calories Per Serving
Ingredients
For The Sauce
1/3 Cup Mayonnaise
1 1/2 Tbsp Sriracha
3/4 tsp Lime Juice
1 Tbsp Sweet & Smokey Mesquite Seasoning
For The Burrito
16 Shrimp
2 Large Tortillas
1 Green Pepper
1 Yellow Sweet Pepper
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1 Tomato
1/4 Cup Tex Mex Cheese
2 Tbsp Green Onion
1/2 Cup Black Beans
1/2 Cup White Rice
Juice Of Half A Lime
1 Cup Chicken Broth
Directions
For The Sauce
Combine all ingredients in a small bowl and set aside.
For The Burrito
Start with your rice. In a medium sauce pan add your rice and chicken broth and bring to a boil. Once boiling lower to a simmer and cover with lid until the rice absorbs all the liquids. Once the rice is cooked add salt, pepper, lime juice and black beans. Leave your sauce pan on low and cover with a lid to keep warm until you are ready to use.
Dice your peppers and add to sauce pan over medium high heat. Cook until peppers begin to soften then add salt, pepper and paprika. Lower to medium heat and continue to cook.
If necessary, devein and peel your shrimp removing the tails as well. Toss shrimp in medium bowl with olive oil and sweet mesquite seasoning. Add seasoned shrimp to pan and cook approximately 2 minutes per side.
Once shrimp are down you may begin to build your burrito. Start with your tortilla. Add rice and beans to the middle of your tortilla. Top with shrimp, peppers, cheese, tomatoes, avocado and a generous spoonful to your sweet and spicy mesquite sauce.
Roll your burrito tightly then place in pan where you cooked your shrimp and allow it to toast on both sides until golden brown.
Remove from pan, cut in half, drizzle some more sauce on top then finish with a sprinkle of green onions and en
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