CHILI-LIME SHRIMP BURRITO BOWLS
You can make your favorite Mexican restaurant-style burrito bowls at home in just 25 minutes. Bonus: they're gluten free!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 18
Steps:
- In medium bowl, mix all Shrimp ingredients except oil; set aside.
- In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
- Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
- Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
- Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.
Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 13 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 0 g
CHILI LIME SHRIMP
These delicious chili and lime shrimp are loaded with flavor and perfect for a quick and easy low carb meal. Made with simple ingredients and quick to cook.
Provided by Yumna Jawad
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
- Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.
Nutrition Facts : Calories 220 kcal, Carbohydrate 4 g, Protein 24 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 1182 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHILI-LIME SHRIMP FAJITAS
Easy, quick, and delicious recipe for homemade shrimp fajitas using shrimp, green pepper, onions, lime and just a few spices!
Provided by Jackie
Categories World Cuisine Recipes Latin American Mexican
Time 56m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.
- Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.
- Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.
- Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.
Nutrition Facts : Calories 693.1 calories, Carbohydrate 41.5 g, Cholesterol 208.6 mg, Fat 45.1 g, Fiber 5.8 g, Protein 32.6 g, SaturatedFat 12.9 g, Sodium 975.2 mg, Sugar 4.6 g
CRUNCHY CHILI LIME SHRIMP
Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
SHRIMP BURRITOS
I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!
Provided by SHACKL
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
- In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
- Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
- In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
- Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.
Nutrition Facts : Calories 866.4 calories, Carbohydrate 73.2 g, Cholesterol 159.9 mg, Fat 45.9 g, Fiber 7.2 g, Protein 39.2 g, SaturatedFat 16.9 g, Sodium 2041.8 mg, Sugar 5.3 g
SMOTHERED SHRIMP BURRITOS
This is a recipe I came up with after I got tired of the same-old same-old. It's very rich and filling. Most often 2 people can share one burrito and it's plenty. When you're done 'building' the burrito it will resemble a heaping salad. Note: To save leftovers, wrap 'burrito only' in foil and freezer bag and place directly in the freezer. Refrigerating leftovers will just make them soggy. Also, I like to use 505 Organic Green Chili Sauce. It adds just the right flavor.
Provided by Scafire-Jen
Categories One Dish Meal
Time 55m
Yield 4 Burritos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Defrost spinach and shrimp.
- Preheat oven to 400°F.
- Saute mushrooms and garlic in 2 tbsp olive oil until tender.
- Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
- Add spinach when you think shrimp is about 1/4 way heated through.
- Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
- Let cool.
- In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
- Place a portion of mixture into center of spinach wrap and fold up like a burrito.
- Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
- Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
- Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 504.9, Fat 34.4, SaturatedFat 17.4, Cholesterol 132.1, Sodium 810.4, Carbohydrate 19.6, Fiber 8.7, Sugar 6.8, Protein 35.1
CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP
Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
- Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
- In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
- Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
- Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
- Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (2 Shrimp and About 2 Teaspoons Dip), Sodium 95 mg, Sugar 0 g, TransFat 0 g
CHILI-LIME SHRIMP BURRITOS
I was looking for a recipe for shrimp burritos, and didn't find any that really appealed to me, so I made up my own. I hope you like it!
Provided by ShortOrderChef
Categories Mexican
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce:.
- Combine milk and flour in a small saucepan. Stir until no lumps remain.
- Heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes.
- Turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently.
- Remove from heat.
- Stir in cumin, chili powder, and lime juice.
- Set aside.
- For the shrimp:.
- Cut shrimp into bite-size pieces.
- In a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted.
- Stir in lime juice, cumin, and chili powder.
- Add shrimp and sauté until just cooked, about 2 - 3 minutes.
- Mix in rice and avocado.
- Divide the shrimp mixture between the tortillas.
- Drizzle some sauce on top.
- Sprinkle on some cheese.
- Roll into burritos, and enjoy!
Nutrition Facts : Calories 673.2, Fat 37.1, SaturatedFat 11.7, Cholesterol 177.1, Sodium 1440.7, Carbohydrate 56.5, Fiber 9.5, Sugar 2.5, Protein 31.6
CHILI PIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
- For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
- Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.
CHIPOTLE & LIME PRAWN BURRITO BOWLS
Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 18
Steps:
- Mix the red onion with the vinegar, sugar and a pinch of salt. Cover and leave to pickle for at least 1 hr or overnight. To prepare the prawns, mix the chipotle paste, honey, lime zest and juice and oil together, then toss in the prawns until they're coated in the mixture.
- Put the leftover rice in a large bowl and mix with the lime zest and juice, most of the spring onions and the kidney beans. Season lightly. Spoon the mixture into two shallow bowls.
- Top the rice with the pickled red onions, spiced prawns, sweetcorn, sliced avocado, the remaining spring onions and tomatoes. Spoon the crème fraîche on top, then serve with the coriander and a sprinkling of chilli flakes, if you want it spicy. Serve the extra lime wedges on the side for squeezing over, if you like.
Nutrition Facts : Calories 564 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
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