Quick and easy recipe for mouth-watering creole shrimp burritos

Ingredients

• 1 pound Large Shrimp, peeled and deveined (tails removed, pat dried)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Onion (diced)
• 1 Green Bell Pepper (diced)
• 2 Garlic Cloves (thinly sliced)
• 2 teaspoons Creole Seasoning (plus 1 tsp for spread)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Cumin
• 1/2 teaspoon Paprika
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 cups Cooked Rice (white or brown, cooled)
• 1 cup Black Beans (rinsed and drained)
• 4 Flour Tortillas (10‑inch, large)
• 1 cup Mexican Cheese Blend (shredded)
• 1 cup Shredded Lettuce (iceberg or romaine)
• 1/2 cup Pico de Gallo (store‑bought or homemade)
• 2 tablespoons Chives (finely chopped)
• 1/4 cup Mayonnaise (regular)
• 2 tablespoons Sriracha Sauce
• 1 teaspoon Additional Creole Seasoning for Spread

Instructions

1. Prepare Creole Spread

   In a mixing bowl combine mayonnaise, sriracha sauce, lime juice, and 1 teaspoon Creole seasoning. Stir until smooth and set aside.

   Time: PT2M

2. Heat Oil

   Place the skillet over medium‑high heat and add olive oil. Heat for about 1 minute until shimmering.

   Time: PT1M

   Temperature: medium‑high

3. Sauté Vegetables

   Add diced onion, green bell pepper, and sliced garlic to the skillet. Cook, stirring occasionally, for 2–3 minutes until softened.

   Time: PT3M

   Temperature: medium‑high

4. Cook Shrimp

   Add the shrimp to the skillet, then sprinkle with the remaining Creole seasoning, black pepper, cumin, and paprika. Drizzle 1 tablespoon lime juice over the mixture. Cook, stirring, for about 4 minutes until the shrimp turn pink and are cooked through.

   Time: PT4M

   Temperature: medium‑high

5. Turn Off Heat

   Remove the skillet from the burner and transfer the shrimp mixture to a clean dish for later assembly.

   Time: PT1M

6. Warm Tortillas

   Stack the flour tortillas and warm them in the microwave for 20‑30 seconds, or briefly heat each in the skillet for 10 seconds per side. This makes them pliable for folding.

   Time: PT2M

   Temperature: medium

7. Assemble Burritos

   Lay a tortilla flat. In the center, add 1/4 cup cooked rice, 1/4 cup black beans, 1/4 cup shrimp mixture, a sprinkle of shredded cheese, lettuce, pico de gallo, chopped chives, and a drizzle of the Creole spread. Keep the filling centered for easy folding.

   Time: PT5M

8. Fold Burritos

   Fold the bottom edge over the filling, then fold the sides in and continue rolling tightly toward the top edge, creating a sealed burrito.

   Time: PT2M

9. Cut and Serve

   Using a sharp knife, cut each burrito diagonally in half. Arrange on a plate and serve immediately with extra Creole spread if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

6g