Chipotle Shrimp Burrito

For the Chipotle Shrimp:

  • 1 lb Panamei medium Shrimp
  • 4 canned chipotle peppers in adobo sauce
  • 1 Tbsp adobo sauce
  • 1 clove garlic
  • 1 Tbsp honey
  • 3 Tbsp olive oil, divided
  • ½ tsp cinnamon
  • 3 c cooked white rice
  • ½ c cilantro leaves plus more for garnish
  • Handful of lettuce (romaine or spring mix), chopped
  • 1 lime, juiced
  • 4 flour or corn tortillas

For the Avocado Crema

  • 2 avocados
  • ½ c Mexican crema or light sour cream
  • 1 c hatch green chile enchilada sauce (15 oz can)

Blend chipotle peppers, adobo sauce, garlic, honey, 2 Tbsp of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.

Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.

Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.

Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.

To assemble burritos, heat tortillas in a clean, warm pan. Place ¾ c cliantro lime rice on warmed tortilla, add 10-12 shrimp per burrito and top with avocado crema. Sprinkle some chopped lettuce into burrito, squeeze fresh lime, and garnish with additional cilantro leaves. Roll into burrito and top with additional avocado crema as desired.

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