Spicy Shrimp Burritos with Pico De Gallo and Lime Crema

These shrimp burritos are anything but ordinary. We’ve layered in crushed blue corn tortilla chips for an unexpected crunch that makes every bite exciting. Inside, you’ll find zesty lime rice, smoky spiced black beans, melty Monterey Jack cheese, fresh pico de gallo and a drizzle of tangy lime crema.

Don’t worry if you have extra filling-we’ve included extra tortilla chips for scooping up every last bit. It’s a complete, satisfying meal that’s perfect for a fun dinner at home.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 4.
2. While rice cooks, dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve, peel and finely chop onion. Zest and quarter lime. In a small bowl, combine tomato, cilantro, half the jalapeño, 2 TBSP onion (4 TBSP for 4 servings) and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining jalapeño, remaining onion and a pinch of salt. Cook until veggies are browned and softened, 1-2 minutes. Add beans and their liquid, stock concentrate, Southwest Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.
4. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt and pepper. Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (keep the rest whole for serving). Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
5. Lay tortillas on a clean work surface. Place ⅓ cup rice in a line on the bottom third of each tortilla. Top rice with ½ cup bean mixture (you’ll have some rice and beans left over-save for serving); sprinkle with Monterey Jack. Top with a drizzle of crema, a bit of pico de gallo and crushed tortilla chips. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling, then wrap up with foil. Simply unwrap as you eat!
6. Halve burritos. Divide burritos and remaining rice, bean mixture, lime crema, pico de gallo and tortilla chips between plates. Serve with hot sauce and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and more prone to cracking. Warm them well and consider double-layering for stability.

How do I store leftover burritos?

Wrap tightly in foil and refrigerate for up to 2 days. Reheat in a skillet or oven to maintain crunch.

What can I substitute for the Southwest Spice Blend?

Combine 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika and a pinch of cayenne.