Home > Crispy Chipotle Shrimp Burritos for “Stuff, Roll, and Wrap” #SundaySupper

Crispy Chipotle Shrimp Burritos for “Stuff, Roll, and Wrap” #SundaySupper

You have absolutely no idea how happy I was when I found out that this weeks Sunday Supper theme was “Stuff, Roll, and Wrap”!
Why you ask?
So glad you did.
I love….love….and I mean lovvvvvvvvve burritos.
They are just a hug of food goodness all wrapped up in a tortilla to me.

Being that I am from Southern California, I learned very early that everything is better in a tortilla. I know they say everything is better with bacon, but to me a tortilla beats bacon, hands down.
Now of course you could add bacon to the burrito.
Bacon + tortilla + whatever else you can cram into it = EPIC GOODNESS
My kids grew up knowing that, 9 times out of 10, breakfast would be whatever protein we had leftover from dinner, scrambled eggs, and cheese neatly tucked into a big warm flour tortilla.
How can you beat that?
You can’t, that’s how!
Buttttttttttt of course my darling Kevin has the exact opposite opinion.
Mr Pain in the eerrrrr Neck *grumble*
So it pleased me to no end when I happily announced the theme of Sunday Supper, and then what I would be making. 
I waited for the complaining to begin. But it didn’t happen.
Ummmm, hello? Did you hear me? I am making burritos for dinner!
After a minute or so he looked at me, and  very plainly said, “Oh, OK, that sounds good”!
Crazy, he is trying to make me crazy, I swear it!!
All my craziness aside, I got down to the business of making these burritos. 
I kind went a bit “restauranty” (those are Kevin’s words) with them. 
I loved the idea of the two sauces, and they worked so well together! Smoky + spicy……YUM! 
And guess what? 
Kevin loved them!!
Ahhh my darling burrito, I am so glad you are back in my life!!
Crispy Chipotle Shrimp Burritos  

For the sauces:

1 cup mayo
3 chipotle peppers in adobo, chopped plus 3 tablespoons of the sauce
1 cup fat free Greek yogurt
3 roasted hatch chilies, stems and seeds removed

For the rice:
2 cups rice
Juice and zest of 2 limes
1 3/4 cup chicken stock
1/2 cup fresh cilantro, chopped

For the burritos:
1 pound large shrimp, peeled and deveined
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon chipotle chili powder

2 teaspoons garlic powder
1 teaspoon salt
Vegetable oil for frying
4 large burrito sized flour tortillas

In a small bowl combine the chipotle peppers, sauce, and mayo. In a food processor combine the roasted chilies and fat free Greek yogurt. Pulse to combine, season with salt. Transfer the chili sauce to a small bowl and place both sauces in the refrigerator to chill for at least 1 hour.
In a medium pot, heat the chicken stock, lime juice and zest, and rice to a boil. Cover and reduce heat to low. Cook for 17 minutes, or until the rice is done. Fluff with a fork and set aside.
Meanwhile, heat at least 2 inches of oil in a large heavy pot over medium high heat. In a medium bowl, combine the flour, cumin, chili powder, garlic powder, and salt. Whisk to combine. Once the heat reaches 365 degrees place half of the shrimp in the flour mixture and toss to coat the shrimp well. Shake off the excess flour and carefully place them into the hot oil. Using a slotted spoon, stir them a bit to make sure they don’t stick to the bottom of the pot. Fry until shrimp is pink and crispy, 3 to 5 minutes. Remove to a paper towel lined plate to drain. Allow the oil to come back to 356 degrees, and repeat the process with the remaining shrimp.
Heat the tortillas in the microwave for 30 seconds.
To assemble the burritos place a tortilla on a plate. Spread 1/2 rice along the tortilla, sprinkle with chopped cilantro. Top with 1/4 of the shrimp, then drizzle with the chipotle mayo and the hatch chili yogurt sauce. Wrap up the tortilla and serve.
Makes 4 burritos
Now check out what the rest of the Sunday Supper family is stuffing, rolling, and wrapping!

Starters and Snacks
Entrees and Mains
All things Sweet

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    1. These look so good! I wish they were my dinner! I too love burritos!

    2. I'd say you went gourmet restauranty and super-scrumptious with your wrap. Bobbi =) Thank you for sharing the recipe =)

    3. I love that you come up with breakfast ideas based on whatever protein you have left over!

    4. The burrito looks delish…even without bacon! I think the two sauces are a great idea and love my new favorite word, restauranty!

    5. I am such a burrito person and I love that you used shrimp with a chipotle flavoring! Yum, yum, yum!!

    6. Yes please! And how lucky are we that we have access to Hatch Chile to make any burrito better. Love all the seasonings here. And that sauce would go on anything. Saving this one to try very soon.

    7. What a great recipe! I'm loving this theme!

    8. Men…so unpredictable!!! Glad these were a hit at your house…my family would love them, too!

    9. It is hard to have lived/live in Southern California and not LOVE burritos. Love how you used to sauces to create different flavor components.

    10. Men are so funny! These look good I love shrimp in Mexican food, YUMMY!

    11. This looks so good Bobbi, I absolutely love it!!

    12. I feel Kevin's pain, as my wife has decided we'll be eating Tarragon Chicken at some point this week. Perhaps I should steer her to your website, because these burritos look awesome!

    13. Oh I can see how Kevin would love these burritos. And you can go all restaurant-y as far as I'm concerned. Love the two sauces!

    14. I love how much you love burritos! I do too but I don't eat them as often as I'd like. That needs to change asap by me making your delicious shrimp burritos!

    15. Thanks Manuela. I can't wait to make them again!

    16. Thanks so much Kim I am glad you like them!

    17. I thought it was the best way to get some protein in the kiddos in the AM instead of them going for cereal. Ended up we all loved them and looked forward to them 🙂

    18. Hehehe glad you liked it 🙂

    19. Yes, I really loved the sweet of the shrimp with the smokey chipotle!

    20. Yes, I am seriously addicted to hatch chilies right now!!

    21. Ya they can be a pain LOL I hope you do give these a try!!

    22. Oh yes Christy. I miss my favorite taco shops carne asada burritos!!

    23. Thanks Deanna 🙂 I seem to be on a shrimp kick lately and want them in everything!!

    24. I take it you are not a tarragon fan Adam? Yes, send her my way!!

    25. Thanks! I still have a bit of the sauces leftover and have been using them on sandwiches!

    26. Oh yes, I do hope you make them soon!! Now I want to get him to eat some other kind of burritos. Maybe I can get him hooked too!

    27. These look like an awesome dinner! I've never had a burrito, but I need to change that asap.

    28. Mmmm Bobbi, this is my kind of eats! Great flavors and a fabulous way to cook and eat shrimp. I need this….

    29. Oh yes Laura! These would be the perfect place to start!

    30. I love to pack as much flavor as I can into something!!

    31. Love love love! Chipotle alone makes me swoon, but adding shrimp… YUM!

    32. Yes, we really loved the sweet shrimp with the smoky chipotle, and the spice of the green chili!

    33. I adore burrito *anything* and these look amazing

    34. I could eat these for breakfast, lunch, and dinner!

    35. We would always eat well together Sarah!!!

    36. OOhhh I would gladly make them for you!

    37. I'd totally take one – of two! – of these for dinner right now!

    38. These looks amazing!!! I am craving burritos so fiercely right now….

    39. I was a little piggy when we had these and ate mine so fast it barely touched my plate!

    40. I hope you give these a try! They satisfy the burrito craving without being heavy like a lot of burritos. Or as Kevin likes to say, "They aren't a gut bomb"!

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    About Me

    Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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