"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!" — SHACKL
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long-grain white rice
1 1/2 cups
canned diced tomatoes
1 (16 ounce) can
ground black pepper
frozen cooked shrimp without tails, thawed
pureed chipotle peppers in adobo sauce
6 (10 inch)
flour tortillas, warmed
shredded Cheddar cheese
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 the cooked rice and mix those together instead of using a separate pan to heat up the beans.
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 combination of mayo and yogurt was bad for me. I think I would switch to chicken and add the chipolte to ranch and it would be great.
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 Chipolte sauce. SHORT version-Make burritoes your way but make the Chipolte sauce. I would also add more cumin if you do cook the onions.
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, fat free refried beans, and fat free yogurt in the sauce. I used brown rice, using a little more liquid and extra tomatoes, and whole wheat tortillas to make them even healthier. Even with these modifications, they were great. I used uncooked frozen shrimp that I sauteed briefly with the garlic and, as we were putting them together, we decided the salsa was overkill, and skipped it. I would make these for a Mexican themed gathering, without a doubt!
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 the spicy kick of the chipotle peppers but had to tone down the mixture for my kids. Also used the Best Spanish Rice recipe from this site in place of the version shown here, only because that is my tried and true spanish rice recipe. These burritos were very enjoyable and I would make them again.
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.
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 of genius and now I'm using this mix all the time. I highly recommend this. You don't have to be exact - it will still come out great. Thanks for the recipe!
The sauce is so good!!! Added black bean salsa with fresh cilantro, shrimp and whole wheat tortilla. Healthy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 413
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