Chili Lime Shrimp Burritos Recipes

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SMOTHERED SHRIMP BURRITOS



Smothered Shrimp Burritos image

This is a recipe I came up with after I got tired of the same-old same-old. It's very rich and filling. Most often 2 people can share one burrito and it's plenty. When you're done 'building' the burrito it will resemble a heaping salad. Note: To save leftovers, wrap 'burrito only' in foil and freezer bag and place directly in the freezer. Refrigerating leftovers will just make them soggy. Also, I like to use 505 Organic Green Chili Sauce. It adds just the right flavor.

Provided by Scafire-Jen

Categories     One Dish Meal

Time 55m

Yield 4 Burritos, 4 serving(s)

Number Of Ingredients 13

30 -40 large shrimp, cooked, peeled, & deviened
3 cups monterey jack cheese, shredded
12 ounces spinach, chopped
1 lb mushroom, sliced
2 tablespoons garlic, crushed
4 spinach tortillas
1 (12 ounce) bottle green chili sauce, medium
1 large tomatoes, cubed
1 avocado, sliced
1/4 cup cilantro, chopped
iceberg lettuce, chopped
olive oil
nonstick cooking spray

Steps:

  • Defrost spinach and shrimp.
  • Preheat oven to 400°F.
  • Saute mushrooms and garlic in 2 tbsp olive oil until tender.
  • Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
  • Add spinach when you think shrimp is about 1/4 way heated through.
  • Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
  • Let cool.
  • In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
  • Place a portion of mixture into center of spinach wrap and fold up like a burrito.
  • Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
  • Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
  • Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.

Nutrition Facts : Calories 504.9, Fat 34.4, SaturatedFat 17.4, Cholesterol 132.1, Sodium 810.4, Carbohydrate 19.6, Fiber 8.7, Sugar 6.8, Protein 35.1

CHILI-LIME SHRIMP FAJITAS



Chili-Lime Shrimp Fajitas image

Easy, quick, and delicious recipe for homemade shrimp fajitas using shrimp, green pepper, onions, lime and just a few spices!

Provided by Jackie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 56m

Yield 4

Number Of Ingredients 16

½ cup olive oil
½ cup chopped fresh cilantro, divided
3 tablespoons chili powder
4 large cloves garlic, minced
1 tablespoon lime juice
½ teaspoon salt
1 pound frozen shrimp - thawed, peeled, deveined, and cleaned
cooking spray
1 onion, sliced into rings and rings separated
1 large green bell pepper, sliced into strips
1 serrano chile pepper, sliced, or more to taste
4 (8 inch) flour tortillas
1 cup shredded Cheddar cheese, or to taste
½ cup shredded lettuce, or to taste
¼ cup sour cream, or to taste
¼ cup chopped tomatoes, or to taste

Steps:

  • Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
  • Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
  • Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
  • Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.

Nutrition Facts : Calories 693.1 calories, Carbohydrate 41.5 g, Cholesterol 208.6 mg, Fat 45.1 g, Fiber 5.8 g, Protein 32.6 g, SaturatedFat 12.9 g, Sodium 975.2 mg, Sugar 4.6 g

CHILI-LIME SHRIMP BURRITO BOWLS



Chili-Lime Shrimp Burrito Bowls image

You can make your favorite Mexican restaurant-style burrito bowls at home in just 25 minutes. Bonus: they're gluten free!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 18

3/4 lb uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon vegetable oil
1 teaspoon vegetable oil
1 large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
1 large onion, coarsely chopped (about 1 1/2 cups)
1/8 teaspoon salt
1/8 teaspoon pepper
1 bag (10 oz) frozen brown rice
1 can (15 oz) black beans, drained, rinsed
1/4 cup chopped cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/2 avocado, chopped (about 1/2 cup)
1/2 cup chopped tomato
4 tablespoons light sour cream
Additional lime wedges, if desired

Steps:

  • In medium bowl, mix all Shrimp ingredients except oil; set aside.
  • In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
  • Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
  • Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
  • Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.

Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 13 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 0 g

CHILI LIME SHRIMP



Chili Lime Shrimp image

These delicious chili and lime shrimp are loaded with flavor and perfect for a quick and easy low carb meal. Made with simple ingredients and quick to cook.

Provided by Yumna Jawad

Categories     Main Course

Time 10m

Number Of Ingredients 9

1 pound shrimp (peeled and deveined)
¼ cup lime juice (plus zest of one lime)
3 tablespoons extra-virgin olive oil
2 cloves garlic cloves (pressed)
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon Kosher salt
¼ cup freshly chopped cilantro (for serving)
1 lime (cut into wedges, for serving)

Steps:

  • In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
  • Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.

Nutrition Facts : Calories 220 kcal, Carbohydrate 4 g, Protein 24 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 1182 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHILI-LIME SHRIMP BURRITOS



Chili-Lime Shrimp Burritos image

I was looking for a recipe for shrimp burritos, and didn't find any that really appealed to me, so I made up my own. I hope you like it!

Provided by ShortOrderChef

Categories     Mexican

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2 cup milk
1 tablespoon flour
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons lime juice
1/2 lb shrimp
1/2 tablespoon butter or 1/2 tablespoon margarine
1/2 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 cup prepared Mexican rice (your favorite recipe or box mix)
1 diced avocado
2 -3 burrito-size flour tortillas
1/2 cup shredded cheese, of your choice (I use the pre-shredded Mexican blend)

Steps:

  • For the sauce:.
  • Combine milk and flour in a small saucepan. Stir until no lumps remain.
  • Heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes.
  • Turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently.
  • Remove from heat.
  • Stir in cumin, chili powder, and lime juice.
  • Set aside.
  • For the shrimp:.
  • Cut shrimp into bite-size pieces.
  • In a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted.
  • Stir in lime juice, cumin, and chili powder.
  • Add shrimp and sauté until just cooked, about 2 - 3 minutes.
  • Mix in rice and avocado.
  • Divide the shrimp mixture between the tortillas.
  • Drizzle some sauce on top.
  • Sprinkle on some cheese.
  • Roll into burritos, and enjoy!

Nutrition Facts : Calories 673.2, Fat 37.1, SaturatedFat 11.7, Cholesterol 177.1, Sodium 1440.7, Carbohydrate 56.5, Fiber 9.5, Sugar 2.5, Protein 31.6

CHILI LIME GARLIC GRILLED SHRIMP MARINADE



Chili Lime Garlic Grilled Shrimp Marinade image

It's easy to make THE BEST grilled shrimp marinade with lime juice, soy sauce and garlic. Marinate the shrimp for just 15 minutes for incredible flavor!

Provided by Whitney Bond

Categories     Main Course

Time 26m

Number Of Ingredients 8

2 garlic cloves (crushed)
1 tablespoon brown sugar
3 tablespoons soy sauce (tamari for gluten free)
1 teaspoon chili powder
3 tablespoons lime juice (fresh-squeezed is preferred)
½ teaspoon red pepper flakes
2 teaspoons olive oil
1 pound large shrimp (peeled & deveined)

Steps:

  • Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.
  • Add the shrimp to the marinade and toss to coat.
  • Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.
  • Grill the shrimp for 3 minutes per side.
  • Heat a grill over medium-high heat, approximately 450°F.
  • Use tongs to remove the shrimp from the marinade and place the shrimp directly on the grill.
  • Cook for 2-3 minutes on each side, or until the shrimp starts to turn opaque white with some pink highlights.
  • Place a grill pan, or cast iron skillet, on the stove top over medium high heat.
  • When the pan or skillet is hot, use tongs to remove the shrimp from the marinade and place it in the skillet, making sure not to crowd the skillet.
  • Cook the shrimp for 2-3 minutes on each side, adding or removing 1-2 minutes if the shrimp are smaller or larger in size.

Nutrition Facts : Calories 44 kcal, Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 768 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHILI LIME SHRIMP



Chili Lime Shrimp image

Easy panfried spicy shrimp with lime and cilantro.

Provided by Courtney

Categories     Main Course

Number Of Ingredients 9

1 lb shrimp (peeled and deveined)
2 Tablespoon avocado oil
2 Tablespoon lime juice
1⁄2 teaspoon crushed red pepper flakes
2 teaspoon chili powder
2 teaspoon sambal oelek (or other chili paste)
1 clove garlic (minced)
1⁄2 teaspoon sea salt and black pepper (each)
1/4 cup chopped cilantro

Steps:

  • Mix together the shrimp, avocado oil, lime juice, chili powder, chili paste, chili flakes, sea salt, pepper, and garlic in a bowl.
  • Heat a large non-stick skillet over medium heat then lay the shrimp out on it in a single layer.
  • Cook the first side of the shrimp for about 2 minutes, then flip them over and cook for another minute or so. The shrimp are cooked when they are no longer opaque.
  • Remove the skillet from the heat then add the minced cilantro.
  • Toss well and serve.

Nutrition Facts : Calories 201 kcal, Carbohydrate 5 g, Protein 24 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 997 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

STEAK BURRITOS WITH CHILI LIME SAUCE



Steak Burritos with Chili Lime Sauce image

Burritos are easy to make during the week, and they can be customized with your favourite toppings.

Provided by Shareba

Time 45m

Number Of Ingredients 20

1 tablespoon peppercorns
2 tablespoon coriander seeds
1 teaspoon red pepper flakes
1 tablespoon brown sugar
2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon lime juice
2 tablespoon olive oil
1 pound sirloin tip steak or skirt steak
4 tablespoon sour cream
1/2 teaspoon chilli powder
1 1/2 teaspoon lime juice
zest of half a lime
1 pound sirloin tip steak
1 package of Dempster's Flour Tortillas
1 can refried beans
1 can black beans
2 cups of cooked rice
shredded cheddar cheese (or your favourite cheese)
Cooked steak (cut into thin slices)

Steps:

  • Toast the peppercorns, coriander seeds and red pepper flakes in a small pan until fragrant.
  • Crush the spices using a mortar and pestle, or with the back of a heavy pan on a cutting board.
  • Combine the toasted spices in a bowl with the sugar, salt, cumin, lime juice and oil.
  • Place the steak into a zip-top bag and cover with the spice mixture. Marinate in the fridge for 30 minutes.
  • Combine all ingredients in a bowl, adjusting seasonings to your personal preference. Cover the bowl and place the sauce in the fridge until ready to serve.
  • Add some oil to a medium pan and cook the steaks for 2-4 minutes per side, or to your liking. Allow the steaks to rest for a few minutes before slicing them into thin pieces, cutting against the grain.
  • Heat the refried beans, either on the stovetop or in the microwave, and set aside.
  • Wrap the tortillas in tin foil and heat in the oven, or just warm them in the microwave.
  • Spread each tortilla with the refried beans, add the toppings you want, then add a dollop of the chilli lime sauce.
  • Fold your tortilla and serve with salsa, plain sour cream, guacamole or other sauces for dipping.

CHILI-LIME CREAM SAUCE



Chili-Lime Cream Sauce image

Categories     Sauce     Milk/Cream     Ginger     Pepper     Quick & Easy     Lime     White Wine     Bon Appétit

Yield Makes about 2/3 cup

Number Of Ingredients 7

1/4 cup dry white wine
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
1/3 cup whipping cream
2 tablespoons chili-garlic sauce*
6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch pieces

Steps:

  • Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.

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  • Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
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