Go Back
–+ servings
Close Up of Shrimp Burrito being drizzled with salsa verde
Print Recipe
No ratings yet

Shrimp Burrito with Creamy Salsa Verde

These loaded shrimp burritos are packed with vibrant turmeric cilantro rice, a tangy carrot and red cabbage slaw, and crispy Cajun-seasoned shrimp. Wrapped up in a warm jumbo tortilla with a drizzle of creamy salsa verde, they offer a fresh, quick, and flavor-packed meal that comes together easily on a busy weeknight.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 5 burritos
Author: Karina Carrel

Ingredients

For the Rice:

  • 1 cup white rice Basmati or Jasmine
  • 1/2 tbsp turmeric powder
  • Water lightly salted, for cooking
  • 1/3 cup fresh cilantro chopped

For the Slaw (Carrot & Red Cabbage):

  • 1/2 lb shredded carrots
  • 1/2 lb shredded red cabbage
  • 1/2 tbsp honey
  • 1/2 Lime Juice
  • 3 tsp light soy sauce

For Assembling:

  • 9 Baby romaine lettuce leaves about 2 to 3 leaves per burrito
  • 5 jumbo flour tortillas
  • Store-bought creamy salsa verde
US - Metric

Instructions

For the Rice

  • In a medium saucepan, bring lightly salted water to a boil. Add the turmeric powder and rice, and cook until the rice is tender. Drain the water using a colander and transfer the hot rice to a bowl. Stir in the fresh chopped cilantro until well combined. Set aside.
    Yellow turmeric rice mixed with fresh chopped cilantro.

For the Slaw

  • In a separate bowl, add the shredded carrots, red cabbage, honey, lime juice, and soy sauce. Toss well to combine and set aside.
    Squeezing lime juice over shredded red cabbage and carrots.
    • You can make this slaw up to an hour in advance. Letting it sit in the fridge gives the cabbage and carrots extra time to soak up all that tangy lime and soy dressing for maximum flavor.

For the Shrimp

  • In a large bowl, add the shrimp, Cajun seasoning, mustard powder, and the egg. Stir until the shrimp are evenly coated.
    Raw shrimp being seasoned in a bowl
  • Add the cornstarch to the bowl and toss again until completely coated.
    adding cornstarch to the raw shrimp in the post
  • Once the oil is hot, add the shrimp in a single layer. Cook for about 1 to 2 minutes per side until golden brown and cooked through.
    Seasoned shrimp cooking in a large non-stick skillet.
    • Make sure not to overcrowd your skillet! Cooking the shrimp in two batches ensures the pan stays hot so the seafood gets a nice golden crust instead of just steaming in its own juices.
  • Transfer the cooked shrimp to a paper towel-lined plate to absorb any excess oil. Repeat until all shrimp are cooked. Set aside.
    cooked shrimp in a paper towel

To Assemble

    Always warm your jumbo tortillas before assembling! Pop them in the microwave for about 15 seconds or warm them on a dry skillet. This makes them super pliable so they won't tear or burst when you fold your burrito.
  • Take 1 jumbo tortilla and spoon the rice down the middle into a rectangle shape.
    Rice in a jumbo tortilla
  • Layer 2 or 3 baby romaine lettuce leaves on top of the rice.
    Lettuce leaves in the jumbo tortilla with rice
  • Place 6 to 8 shrimp on top of the lettuce for each burrito.
    Tortilla with shrimp, lettuce and rice
  • Add about 1/3 cup of the carrot and cabbage slaw over the shrimp.
    Tortilla with slaw, shrimp, lettuce and rice
  • Drizzle creamy salsa verde over all the fillings.
    Hand drizzling salsa verde into the tortilla
  • Using both hands, fold the left and right sides of the tortilla in toward the center. Pull the bottom flap up and tightly over the filling, tucking it in, then roll it tightly to the top to seal.
    Hands folding a large tortilla over shrimp, rice, slaw, and creamy salsa verde.
  • Serve the burritos immediately.
    Finished shrimp burritos on a plate, one cut in half.

Notes

Storage, Reheating, and Make Ahead

If you have leftovers or want to prepare parts of this meal in advance, a few simple tricks will keep everything tasting as fresh as possible.
  • Fridge: Store any rice and slaw in separate airtight containers in the fridge for up to 3 days. It is best to store the components separately and assemble your burritos fresh when you are ready to eat so the tortillas do not get soggy.
  • Freezer: You can freeze the cooked rice in a zip-top freezer bag or container for up to 2 months. I do not recommend freezing the prepared slaw or assembled burritos, as the fresh vegetables will lose their crisp texture once thawed.
  • Reheating: Reheat the rice in a skillet over low heat until warm. If you prefer to use a microwave, heat them in 30-second bursts to avoid overcooking. Warm your tortilla separately before assembling.
  • Make Ahead: You can chop the cabbage and carrots and mix the slaw dressing up to a day in advance. The rice can also be cooked ahead of time and kept in the fridge. Cook the shrimp just before serving for the best texture.
Happy cooking! Xx
Raw shrimp can be refrigerated for up to 2 days. No more than that. After that, they must be cooked or moved to the freezer. 

Nutrition

Calories: 283kcal | Carbohydrates: 57g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 384mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8295IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 2mg