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My review
Shrimp Burritos
SHACKL
"I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!"
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Ingredients
40 m servings 866 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
- In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
- Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
- In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
- Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 866 calories; 45.9 g fat; 73.2 g carbohydrates; 39.2 g protein; 160 mg cholesterol; 2042 mg sodium. Full nutrition
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Reviews
Read all reviews 145192 Ratings
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Most helpful positive review
3/23/2005
really lovely dish, could be prepared with chicken or veggies for vegetarians. the one bit i didn't like was having to dirty so many pans. next time, i would just throw the refried beans in with...
Most helpful critical review
6/26/2007
Too much work for a burrito, I didn't have a clean pan left! I tried to be economical and use baby shrimp, bad idea! Didn't really care for the chipolte sauce, I like chipolte but the combinatio...
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3/23/2005
really lovely dish, could be prepared with chicken or veggies for vegetarians. the one bit i didn't like was having to dirty so many pans. next time, i would just throw the refried beans in with...
2/11/2008
These were good. I think the best part was the Chipolte sauce. Long version-make the original recipe. Long short recipe-buy some spanish/mexcian rice, sautee the shrimp in garlic and make the C...
5/6/2007
Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the fat/calorie count of these burritos. I used Sargento reduced fat 4 cheese Mexican shredded cheese, ...
3/26/2009
I have been searching for a recipe for Shrimp Burritos from Rubios restaurant. Love those! This is a reasonable substitute. I used sour cream instead of the yogurt/mayo mix; hubby and I enjoyed ...
2/20/2006
My husband and I really enjoyed these! Nice spicy kick. I used whole black beans instead of refried, and sour cream instead of yogurt, which I didn't have on hand. Will def. make again.
6/22/2009
Amazing! I halved this recipe and threw it all together last minute with frozen shrimp I thawed out while warming everything up. Adding pepper and garlic salt to the refried beans was a stroke o...
10/21/2008
The sauce is so good!!! Added black bean salsa with fresh cilantro, shrimp and whole wheat tortilla. Healthy and delicious!
6/26/2007
Too much work for a burrito, I didn't have a clean pan left! I tried to be economical and use baby shrimp, bad idea! Didn't really care for the chipolte sauce, I like chipolte but the combinatio...
1/25/2008
This is a wonderfully delicious homemade mexican meal! Thank you for the recipe! If you think you don't have enough time, then prep the chipotle sauce and refried beans in advance then refrige...