Grilled Shrimp Burritos
WHAT YOU NEED
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons kosher salt
- ¼ teaspoon cayenne powder
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 tablespoons olive oil, divided
- Juice of 2 limes
- 4 large flour tortillas, warmed
- 1 cup Mexican rice
- ½ cup refried beans, warmed
- 1 cup Cacique Oaxaca, shredded
- 1 cup Cacique Crema Mexicana Agria
- 1 cup Cacique Homestyle Medium Salsa
- Guacamole, optional for serving
HOW TO MAKE IT
- Mix together the salt, cayenne powder, chili powder, oregano, garlic powder, onion powder, cumin and black pepper in a bowl.
- Add olive oil and shrimp then toss until evenly coated. Marinate for 30 minutes in refrigerator.
- In non-stick skillet heat over medium-high heat, add shrimp and lime juice. Cook until opaque and cooked through, tossing once halfway through cooking, about 3-4 minutes. Transfer the shrimp to a bowl, cover it, and set it aside.
- To assemble the burritos. Spread 2 tablespoons of refried beans in the center of each flour tortilla. Divide the Mexican rice and cooked shrimp between the tortillas. Top each with shredded Oaxaca, Crema Mexicana Agria, and Homestyle Medium Salsa.
- Tuck in the sides of the tortilla toward the center and roll the tortilla away from yourself and over the filling to seal. Place the assembled burritos seam side down in a skillet over medium-high heat until the tortilla is golden brown then flip. Serve with guacamole if desired.
