MORE KETO & LOW CARB RECIPES
Do you see the sexiness on that plate right there? Yes, I said sexy!
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 but I digress.
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.
You all know he just isn’t on the burrito bandwagon with me. So I rarely make them. Plus I am low carb now. But, I have been craving them sooo badly that I had to look for a low carb burrito sized tortilla and then figure out how to get the Mr. on board with the whole idea.
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 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!!
INGREDIENTS NEEDED TO MAKE LOW CARB CHIPOTLE SHRIMP BURRITOS
- Keto mayo
- Chipotle peppers in adobo
- Fire-roasted Hatch green chiles
- Sour cream
- Pink sea salt
- Avocado oil
- Cauliflower rice
- Fresh cilantro
- Large shrimp
- Wholesome Yum coconut flour
- Pork rinds
- Chipotle chili powder
- Garlic powder
- Romaine lettuce leaves or low carb burrito sized flour tortillas
In a small bowl combine the chipotle peppers, sauce, and mayo.
In another small bowl combine the roasted chilies and sour cream.
Place both sauces in the refrigerator.
In a medium skillet, heat 1 tablespoon of avocado over medium heat, once the oil is hot add the cauliflower rice and saute until tender (about 5 minutes).
Add the lime juice, and zest, and season with salt. Remove from the heat, cover, and set aside.
Meanwhile, heat at least 2 inches of avocado oil in a large heavy pot over medium-high heat.
In a medium bowl, combine the pork rind crumbs, cumin, chili powder, garlic powder, and salt. Whisk to combine.
Whisk the eggs in a shallow dish.
Once the heat reaches 350 degrees dredge the shrimp in the xanthan gum, shaking off the excess, then dip into the beaten egg and press them into the pork rind mixture to coat well.
Drop the shrimp one at a time into the oil making sure not to crowd the pot (fry them in batches).
Using a slotted spoon, stir them a bit to make sure they don’t stick to each other, or 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 350 degrees, and repeat the process with the remaining shrimp.
Heat the tortillas (if using) in the microwave for 30 seconds.
To assemble the burritos place a romaine lettuce leaf or tortilla on a plate. Spread ½ cup rice on the lettuce leaf/tortilla, top with ¼ of the shrimp, then drizzle with the chipotle mayo and the hatch chili sour cream sauce.
Sprinkle with chopped cilantro
Wrap and serve.
FAQS ABOUT LOW CARB CHIPOTLE SHRIMP BURRITOS
Do I have to use pork rinds?
Last thoughts about Low Carb Chipotle Shrimp Burritos
MORE KETO AND LOW CARB MEXICAN RECIPES
- Mexican Cauliflower Rice
- Easy Low Carb Beef Enchiladas
- Keto Slow Cooker Mexican Stuffed Peppers
- Copycat Chipotle Cilantro Lime Cauliflower Rice
- Keto Mexican Ground Beef Casserole
- Mexican Hot Chocolate