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Dinner recipe · from the recipe book

Garlic Shrimp Burritos with Avocado Crema

Juicy smoky garlic shrimp, cumin black beans and lime rice rolled in warm flour tortillas with a cool, creamy avocado-yogurt sauce.

Garlic Shrimp Burritos with Avocado Crema

Ingredients

  • 1 lb450 gShrimptails removed, patted dry
  • 8 tortillas392 gFlour tortillas, 8-inch
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1¼ cups300 gWater
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 1 cup diced150 gAvocado
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 4 cloves12 gGarlicminced
  • 1 medium119 gRed bell pepperthinly sliced
  • 2 cups chopped94 gRomaine lettuceshredded
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a saucepan, stir in the rice and a pinch of the salt (about a quarter), cover and simmer on low for 15 minutes; rest off heat 5 minutes, then fluff with half the lime juice and half the cilantro.
  2. While the rice cooks, make the avocado sauce: mash the avocado with the Greek yogurt, a quarter of the lime juice, the remaining cilantro and another quarter of the salt until smooth; chill until serving.
  3. Toss the shrimp with the paprika, half the cumin, the black pepper and another quarter of the salt.
  4. Heat half the olive oil in a large skillet over medium-high heat and cook the bell pepper for 4 minutes until crisp-tender; move it to a plate.
  5. Add the remaining olive oil, the garlic and the shrimp to the skillet and cook 2 to 3 minutes per side until pink and opaque (145°F/63°C); toss with the remaining lime juice and add to the peppers.
  6. In the same skillet, warm the black beans with the remaining cumin, the remaining salt and a splash of water for 2 minutes, mashing lightly.
  7. Warm each flour tortilla in the dry skillet about 20 seconds per side.
  8. Fill each tortilla with rice, beans, shrimp and peppers, romaine and a spoonful of avocado sauce; fold in the sides, roll up tightly and briefly toast seam-side down in the skillet before serving.

Contains: Milk, Shellfish, Gluten.

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

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