SMOTHERED SHRIMP BURRITOS
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
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
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
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
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
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
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
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
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
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
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
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
Easy panfried spicy shrimp with lime and cilantro.
Provided by Courtney
Categories Main Course
Number Of Ingredients 9
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
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
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
Categories Sauce Milk/Cream Ginger Pepper Quick & Easy Lime White Wine Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 7
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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BEST CHILI LIME SHRIMP RECIPE - HOW TO MAKE CHILI LIME SHRIMP
From delish.com
4/5 (6)Category Dinner, SeafoodOccupation Senior Food EditorTotal Time 50 mins
- In a large bowl, whisk together lime juice, 1/4 cup olive oil, garlic, chili powder, chili flakes, cumin, and salt.
CHIPOTLE LIME SHRIMP BURRITO BOWLS (30 MINUTES!)
From carlsbadcravings.com
Reviews 16Total Time 30 minsEstimated Reading Time 8 mins
- 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.
- Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
- Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
- Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.
CHILI LIME CHICKEN BURRITO BOWLS - RECIPE RUNNER
From reciperunner.com
5/5 (2)Total Time 45 minsCategory DinnersCalories 568 per serving
- Whisk together the ingredients for the chicken marinade and pour them into a freezer bag. Add in the chicken then press out the air and seal the bag. Massage the marinade into the chicken and refrigerate for at least 1-2 hours or overnight.
- Preheat the grill to 400° F. and oil the grates. Place the chicken on the grill and cook for approximately 6-8 minutes then flip it over and cook another 6-8 minutes. The internal temperature of the chicken should be 165° F. when it is cooked through. Let the chicken rest for 5 minutes before dicing or slicing it for the bowls.
- In a blender or food processor, add in all of the ingredients for the avocado sauce. Blend until smooth. If the sauce is too thick add in a tablespoon or so of water to thin it out. Taste for seasoning and adjust as needed.
- To assemble the bowls, start by adding a 1/2 cup of rice to each bowl. Divide the chicken, beans and sweet potatoes evenly between the bowls. Top with the avocado sauce or serve it on the side.
CHILI HONEY LIME SHRIMP - COOKING MADE HEALTHY
From cookingmadehealthy.com
5/5 (3)Total Time 10 minsServings 4Calories 148 per serving
- Add the shrimp to the pan and sear quickly on both sides, roughly 30-45 seconds on each side.
TEQUILA LIME SHRIMP BURRITO RECIPE - EVERYDAY SOUTHWEST
From everydaysouthwest.com
5/5 (1)Estimated Reading Time 2 mins
- Mix tequila, lime juice, orange juice, 1 teaspoon each of zests, cumin, 1⁄3 jalapeño, and 1 clove garlic in a large ziplock bag. Add shrimp and marinate for 1 hour in refrigerator.
- Remove shrimp from refrigerator and drain, reserving 1⁄4 cup of marinade. Season shrimp with salt and pepper. Heat oil in a large skillet over medium-high heat. Place shrimp and remaining jalapeño and garlic in skillet, cook 1–2 minutes. Add reserved marinade and cook until liquid has reduced and shrimp are cooked through and pink, 2–3 minutes.
- Assemble burritos by spooning rice onto tortillas. Add shrimp and drizzle with Chimichurri Sauce or salsa verde. Roll burritos as desired.
CHILI LIME SHRIMP FAJITA BOWLS - LOW CARB / KETO FRIENDLY ...
From lifemadesweeter.com
Ratings 5Category Main CourseCuisine MexicanTotal Time 25 mins
- In a medium bowl, combine shrimp, salt, chili powder, cumin, garlic powder, onion powder, paprika and lime. Set aside.
- Heat 1 tablespoon oil and cook peppers and onions 4-5 minutes, stirring regularly, or until they're crisp-tender. Transfer to plate. Wipe down the pan as necessary.
- Heat butter and remaining oil in same skillet over medium heat. Working in batches, sear shrimp and cook for 2-3 minutes per side. Transfer to plate, and continue cooking remaining shrimp, adding more oil and /or butter as necessary. When all the shrimp is cooked add everything back to the pan and toss very gently until heated through. Add a splash of lime and adjust seasonings.
GRILLED CHILI LIME SHRIMP | TASTE AND SEE
From tasteandsee.com
4.6/5 (28)Calories 132 per serving
- Turn grill to high and skewer the shrimp. Ensure grill is fully heated to high temperature before grilling the shrimp.
- Grill the shrimp 2-3 minutes a side. When the shrimp turn an opaque pinkish color on both sides, they are cooked.
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From mycleo.tv
- Make the cilantro rice: cook the rice according to the directions on the package. Once the rice has cooked, squeeze in the lime juice (add the entire lime to the pot if desired), sprinkle the sugar optional , cilantro, and salt to taste.
- Heat a large cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. Then squeeze the lime juice into the pan to release its aroma and season the pan.
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