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Dinner recipe · from the recipe book

Garlic-Lime Shrimp Burritos with Avocado Crema

Juicy, smoky-garlicky shrimp and cumin rice wrapped with pinto beans and corn in warm flour tortillas, finished with a cool, tangy avocado-lime sauce.

Garlic-Lime Shrimp Burritos with Avocado Crema

Ingredients

  • 1 lb450 gShrimptails removed, patted dry
  • 4 tortillas196 gFlour tortillas, 8-inch4 tortillas, warmed
  • ⅔ cup120 gLong-grain white rice, dryrinsed
  • 1 cup240 gWater
  • 200 gPinto beans, canned, drainedrinsed
  • 1 cup120 gCorn kernels, frozen
  • ½ cup chopped80 gRed onionfinely diced
  • 3 cloves9 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • ½ tsp3 gSalt
  • 1 cup diced150 gAvocadopitted and scooped
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 1 lime, juiced40 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped
  • 2 cups chopped90 gRomaine lettuceshredded

Steps

  1. Make the rice: bring the water to a boil in a small pot, stir in the rice, the cumin and one third of the salt, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 5 minutes.
  2. While the rice cooks, make the avocado sauce: mash the avocado with the Greek yogurt, half of the lime juice, half of the cilantro and one third of the salt until smooth; chill until needed.
  3. Toss the shrimp with the paprika and the remaining third of the salt.
  4. Heat half of the olive oil in a large skillet over medium-high heat. Add the red onion and cook 3 minutes, then add the garlic and cook 30 seconds.
  5. Add the frozen corn kernels and the pinto beans to the skillet and cook 3 to 4 minutes until the corn is hot and lightly browned; move the corn and bean mixture to a bowl.
  6. Heat the remaining half of the olive oil in the same skillet, add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque. Stir in the remaining half of the lime juice.
  7. Fluff the rice and fold in the remaining half of the cilantro.
  8. Warm the flour tortillas in a dry skillet about 20 seconds per side.
  9. Down the center of each tortilla, layer the cilantro rice, the corn and bean mixture, the shrimp, the romaine and a spoonful of the avocado sauce. Fold in the sides, roll up tightly and serve with any remaining avocado sauce.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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