Description
A vibrant and flavorful Shrimp Burrito with a turmeric-infused cilantro rice, crunchy carrot and red cabbage slaw, and perfectly seasoned golden-brown shrimp, all wrapped in jumbo flour tortillas and drizzled with creamy salsa verde. This quick and easy recipe balances zesty, savory, and fresh flavors for a satisfying meal ready in just 30 minutes.
Ingredients
Rice
- 1 cup white rice (Basmati or Jasmine)
- 1/2 tbsp turmeric powder
- Water, lightly salted (for cooking)
- 1/3 cup fresh cilantro, chopped
Slaw
- 1/2 lb shredded carrots
- 1/2 lb shredded red cabbage
- 1/2 tbsp honey
- 1/2 Lime, juiced
- 3 tsp light soy sauce
Shrimp
- 1/2 lb shrimp, peeled and deveined
- Cajun seasoning (to taste, approx. 1 tsp)
- Mustard powder (approx. 1/2 tsp)
- 1 egg
- 1 tbsp cornstarch
- Oil for frying (vegetable or canola oil recommended)
Assembly
- 9 baby romaine lettuce leaves (about 2 to 3 leaves per burrito)
- 5 jumbo flour tortillas
- Store-bought creamy salsa verde (approx. 1/2 cup total)
Instructions
- Cook the Rice: In a medium saucepan, bring lightly salted water to a boil. Add turmeric powder and rice, then cook until the rice is tender. Drain using a colander and transfer the hot rice to a bowl. Stir in fresh chopped cilantro thoroughly and set aside.
- Prepare the Slaw: In a separate bowl, combine shredded carrots, shredded red cabbage, honey, lime juice, and light soy sauce. Toss well until all ingredients are evenly mixed. Set aside to marinate slightly.
- Season the Shrimp: In a large bowl, place the shrimp and coat them evenly with Cajun seasoning, mustard powder, and egg. Stir to fully combine the flavors.
- Coat Shrimp with Cornstarch: Add cornstarch to the shrimp bowl and toss again until each shrimp is fully coated, which will help achieve a crisp exterior once fried.
- Fry the Shrimp: Heat oil in a skillet over medium-high heat until hot. Add shrimp in a single layer and cook for 1 to 2 minutes per side until golden brown and cooked through. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil. Repeat until all shrimp are cooked.
- Assemble the Burritos: Lay one jumbo tortilla flat. Spoon a rectangular strip of cilantro turmeric rice down the center. Layer 2 to 3 baby romaine lettuce leaves over the rice. Place 6 to 8 fried shrimp on top of the lettuce. Add about 1/3 cup of the carrot-cabbage slaw over the shrimp. Drizzle creamy salsa verde liberally over the filling.
- Roll the Burrito: Fold left and right sides of the tortilla toward the center. Pull the bottom flap over the filling and tuck it in tightly, then roll firmly to the top to seal the burrito.
- Serve: Serve the burritos immediately to enjoy the contrast of warm shrimp and rice with crisp slaw and creamy salsa verde.
Notes
- You can substitute quinoa or brown rice to make the recipe more nutrient-dense.
- For a spicier kick, add extra Cajun seasoning or a dash of hot sauce to the shrimp.
- The creamy salsa verde can be homemade or store-bought for convenience.
- To keep burritos warm, wrap in foil and place in a warm oven before serving.
- This recipe is quick to prepare, making it great for weeknight meals or casual gatherings.