Shrimp Burrito
Plump, juicy shrimp seasoned with smoky cumin and chili, tucked into warm flour tortillas with cilantro-lime rice, black beans, and cool sour cream. A satisfying handheld meal that brings coastal Baja flavor right to your kitchen table.
For 4 servings
- prep
Soak the black beans overnight.
Rinse dried black beans and soak in plenty of water for at least 8 hours or overnight. Drain and rinse before cooking.
TIPSoaking reduces cooking time and helps the beans cook evenly. - boil
Cook the black beans.
In a medium pot, combine soaked beans and 3 cups water. Bring to a boil, then reduce heat and simmer until tender, about 60-75 minutes. Drain any excess water and set aside.
TIPCheck beans at 50 minutes — older beans take longer. They should be creamy inside with no chalkiness. - simmer
Cook the cilantro-lime rice.
In a small pot, bring 2 cups water and half the salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat, let stand covered 5 minutes, then fluff with a fork. Stir in 2 tablespoons chopped cilantro and all the lime juice.
TIPDon't lift the lid while rice cooks — steam is essential for fluffy grains. - prep
Season the shrimp.
Pat shrimp dry with paper towels. In a bowl, toss shrimp with chili powder, cumin powder, smoked paprika, minced garlic, 1 tablespoon olive oil, and the remaining salt.
TIPDry shrimp well before seasoning so the spices stick and you get a good sear. - saute
Sauté the bell pepper and onion.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper, stirring occasionally, until softened and lightly charred at the edges, about 5-6 minutes. Transfer to a bowl and set aside.
- saute
Cook the shrimp.
In the same skillet over medium-high heat, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Do not overcrowd the pan — work in batches if needed. Return peppers and onions to the pan, toss to combine, and remove from heat.
TIPShrimp cook fast — they're done as soon as they curl into a loose 'C' shape. - prep
Warm the tortillas.
Heat a dry skillet or griddle over medium heat. Warm each tortilla for about 20-30 seconds per side until pliable and lightly toasted.
TIPWarm tortillas are more flexible and won't crack when you roll the burrito. - assemble
Assemble the burritos.
1.Lay a warm tortilla flat on a clean surface.2.Spoon about 1/4 of the cilantro-lime rice onto the center.3.Add 1/4 of the black beans over the rice.4.Top with 1/4 of the shrimp, onion, and pepper mixture.5.Scatter diced fresh tomato and shredded lettuce on top.6.Drizzle 2 tablespoons sour cream over the filling.7.Sprinkle with remaining cilantro.8.Fold the sides in over the filling, then roll tightly from the bottom up.TIPDon't overfill — about 1.5 cups total filling per burrito gives you a tight, neat roll. - serve
Serve immediately.
Slice each burrito in half on a diagonal and serve warm with extra lime wedges or your favorite salsa on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before seasoning so spices adhere and you get a good sear.
- 2Cook shrimp in a single layer without overcrowding to ensure they sear, not steam.
- 3Check shrimp doneness by the 'C' shape — a tight 'O' means they're overcooked.
- 4Warm tortillas in a dry skillet for 20-30 seconds per side to prevent cracking when rolling.
- 5Use the residual heat of the skillet to quickly reheat peppers and onions with the cooked shrimp.
- 6Let the rice rest covered for 5 minutes after cooking before fluffing for perfect texture.
- 7Don't overfill burritos — about 1.5 cups of total filling per tortilla keeps them tight and neat.
Adapt it for your goals.
Low-carb
Swap flour tortillas for large lettuce wraps or low-carb tortillas to reduce carbs while keeping the shrimp, beans, and rice filling.
spicySpicy
Add 1-2 minced chipotle peppers in adobo or a pinch of cayenne to the shrimp seasoning for extra heat.
dairy freeDairy-free
Omit the sour cream or replace it with a dairy-free alternative like cashew cream or mashed avocado for creaminess.
extra veggieExtra-veggie
Add sautéed zucchini or corn kernels to the pepper-onion mixture for more texture and sweetness.
grilledGrilled
Grill the seasoned shrimp on skewers over high heat for 2-3 minutes per side for a smoky charred flavor.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provide high-quality, low-fat protein that supports muscle maintenance and repair.
High in Plant-Based Fiber
Black beans and vegetables supply dietary fiber, promoting digestive health and sustained energy.
Packed with Antioxidants
Cumin, chili powder, and smoked paprika contain antioxidant compounds that help combat inflammation.
Source of Essential Minerals
Shrimp contribute selenium and iodine, while beans provide iron, magnesium, and potassium.
Frequently asked questions
Shrimp cook very quickly — they're done when they turn pink, opaque, and curl into a loose 'C' shape, usually 2-3 minutes per side over medium-high heat.
