Shrimp Burrito With Tomatillo Salsa

Shrimp Burrito With Tomatillo Salsa
4 from 1 ratings
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.
Shrimp Burrito with 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
  • one 15-ounce can black beans
  • 2 teaspoon vegetable oil
  • 1 pound small shrimp, peeled and deveined
  • kosher salt and freshly ground black pepper, to taste
  • 4 large flour tortillas
  • 8 ounce queso blanco, cotija, or jack cheese, crumbled or shredded
  • guacamole, to taste
  1. Combine all of the ingredients in the bowl of a food processor and process until combined.
  2. 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.
  3. 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.
  4. 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.)
  5. Repeat to make the remaining burritos.