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Chipotle Shrimp Burritos with Simple Avocado Crema

That’s why I LOVE this burrito recipe.

First of all I love spice. Secondly I love Avocados from Mexico. And thirdly I love shrimp that’s been doused in spice and cooked just for a minute or two so it’s still tender and succulent. Okay, and fourthly I love it slathered in a lightened but creamy sauce that leaves me feeling just filled, not overloaded.




For the Chipotle Shrimp
1 pound medium shrimp, shells and tails removed (51-60 shrimp per pound)
4 canned chipotle peppers in adobo sauce
1 tablespoon adobo sauce
1 clove garlic
1 tablespoon honey
3 tablespoons olive oil, divided
½ teaspoon cinnamon
3 cups cooked white rice
½ cup cilantro leaves plus more for garnish
1 lime, juiced
4 flour tortillas
For the Avocado Crema
2 Avocados from Mexico
½ cup Mexican crema or light sour cream
1 cup Hatch green chile enchilada sauce (15 ounce can)
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