Crispy Chipotle Shrimp Burritos

Crispy Chipotle Shrimp Burritos on a floral plate with a wooden background.

Oh hhaaaiiiii there 

Are you looking at the sexiness on that plate right there ?

Yes, I said sexy, or rather it is shhhmmmexi! 

Hehe get it? Sexy + Mexi = Shmexi 

Ya, food, especially burritos, tends to make me a bit crazy at times. 

Why you ask?

I I mean lovvvvvvvvve Mexican food. Like crazy love  Let's just say if Mexican food had an Instagram, I would totally stalk it! 

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

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.

Mr Pain in the eerrrrr Neck 

You all know he just isn't on the burrito bandwagon with me. So I rarely make them. But, I have been craving them sooo badly that I just decided I was going to say "So sorry" and make them anyway.

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 kind went a bit "restauranty" (those are Kevin's words) with them. 

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!!

Crispy Chipotle Shrimp Burritos on a floral plate with a wooden background.

prep time: 15 MINScook time: 20 MINStotal time: 35 mins


  • 1 cup mayo
  •  3 chipotle peppers in adobo, chopped
  • 3 Tbsp of the adobo chile sauce
  • 1 (4-ounce) can diced fire roasted Hatch green chiles
  • 1 cup Greek yogurt
  • Kosher salt
  • 2 cups rice
  • Juice and zest of 2 limes
  • 1 3/4 cups chicken stock
  • 1/2 cup fresh cilantro, chopped
  • 1 lb large shrimp, peeled and deveined
  • 1 cup flour 
  • 1 tablespoon cumin
  • 1 tablespoon chipotle chili powder
  • 2 teaspoon garlic powder
  • Vegetable oil for frying
  • 4 large burrito sized flour tortillas


  1. In a small bowl combine the chipotle peppers, sauce, and mayo.
  2. In another small bowl combine the roasted chilies and Greek yogurt.
  3. Place both sauces in the refrigerator.
  4. In a medium pot, heat the chicken stock, lime juice and zest, and rice to a boil. Cover and reduce heat to low. Cook for 17 minutes, or until the rice is done. Fluff with a fork and set aside.
  5. Meanwhile, heat at least 2 inches of oil in a large heavy pot over medium-high heat.
  6. In a medium bowl, combine the flour, cumin, chili powder, garlic powder, and salt. Whisk to combine. Once the heat reaches 365 degrees place half of the shrimp in the flour mixture and toss to coat the shrimp well. Shake off the excess flour and carefully place them into the hot oil.
  7. Using a slotted spoon, stir them a bit to make sure they don't stick to 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 356 degrees, and repeat the process with the remaining shrimp.
  8. Heat the tortillas in the microwave for 30 seconds.
  9. To assemble the burritos place a tortilla on a plate. Spread ½ rice on the tortilla, sprinkle with chopped cilantro. Top with ¼ of the shrimp, then drizzle with the chipotle mayo and the hatch chili yogurt sauce. Wrap up the tortilla and serve.
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