Shrimp Burrito with Tomatillo Salsa

Shrimp Burrito with Tomatillo Salsa
Staff Writer
Shrimp Burrito with Tomatillo Salsa
Jane Bruce

Shrimp Burrito with Tomatillo Salsa

Making a burrito isn't as labor-intensive as you think, especially because most of the ingredients can be bought ready-made at the store — salsa, guacamole, canned beans, and in this case, even cooked shrimp, if you're feeling particularly, ahem, lazy.

But if you're going to make something from scratch here, I would insist on the salsa. You don't even need to chop anything for this one; just throw everything into a food processor and you'll have a fresher-tasting salsa than anything store-bought, with a balance of tanginess and heat that will make this burrito something special.

Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.

4
Servings
157
Calories Per Serving
Deliver Ingredients

Ingredients

For the tomatillo salsa

  • 7 tomatillos, husked and washed
  • 1/2 small onion, diced
  • 1/2 Cup cilantro, chopped
  • 1 jalapeño, stemmed and chopped roughly
  • Salt, to taste

For the burrito

  • One 15-ounce can black beans
  • 2 Teaspoons vegetable oil
  • 1 Pound small shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 4 large flour tortillas
  • 8 Ounces queso blanco, cotija, or Jack cheese, crumbled or shredded
  • Guacamole, to taste

Directions

For the tomatillo salsa

Combine all of the ingredients in the bowl of a food processor and process until combined.

For the burrito

In a pot, heat the beans with their liquid just until warmed through. Meanwhile, heat the vegetable oil in a sauté pan over high heat and add the shrimp. Season with salt and pepper, to taste. Sauté just until the shrimp are opaque, about 2-3 minutes, and remove from the heat.

Drain the beans in a colander. Warm a tortilla in a dry skillet for about 10-15 seconds on each side. Place the tortilla on a sheet of aluminum foil and spoon some beans onto the tortilla, forming a rectangle across the center of the tortilla. Top with some cheese, followed by the shrimp, salsa (not too much or your burrito will be soggy), and guacamole.

Roll the burrito. Pull up the sides and gently bring them toward the center to make two flaps. Grasping the bottom end of the tortilla with your thumbs and forefingers, gently roll the tortilla and fillings forward together, using your other fingers to maintain a burrito shape. Take the corners that form at the top end, tuck them under, and roll. Try not to squeeze too much. (Don't feel bad if you don't get it the first time, or second, or third; practice makes perfect.)

Repeat to make the remaining burritos.

Nutritional Facts

Total Fat
5g
7%
Sugar
16g
18%
Saturated Fat
3g
13%
Cholesterol
21mg
7%
Carbohydrate, by difference
20g
15%
Protein
9g
20%
Vitamin A, RAE
205µg
29%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
80µg
89%
Calcium, Ca
338mg
34%
Choline, total
32mg
8%
Fiber, total dietary
2g
8%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
549mg
78%
Selenium, Se
9µg
16%
Sodium, Na
634mg
42%
Water
157g
6%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.