Tequila Lime Shrimp Burrito Recipe

 Tequila Lime Grilled Shrimp Burritos with NO tequila! Yes, this friendly Grilled Shrimp Recipe has all of the citrus chile flavor  packed into plumb grilled shrimp with Chimichurri Sauce rolled into a delicious burrito! It's fast, easy and perfect for any indoor grill or outdoor barbecue.
 

Make extra Chimichurri Sauce and Mexican Green Rice, you are going to want more.

I don't have much time today but, I just had to share this delicious "No Tequila" Tequila Lime Shrimp Burrito. It is a family favorite summertime recipe that only takes a few minutes on the grill pan or George Forman Grill for perfectly grilled, plumb, juicy shrimp.

Donna created this recipe for our most recent cookbook project together— BURRITOS! We filled the cookbook with amazing BURRITOS!  from The Old Southwest PLUS New International flavors. I think you are going to love it! 

Tips for Making No Tequila Tequila Lime Shrimp Burritos-

These shrimp only take minutes so-

• My number one tip is have EVERYTHING ready BEFORE you place the shrimp on the grill! Seriously, they only take 5 minutes per side at the most!
• This recipe is perfect for leftover rice.
• Yes, you can substitute store bought chimichurri sauce or any tomatillo salsa, pineapple salsa, or my delicious Roasted Tomato Salsa—also known as Lazy Summer Salsa.

Make extra Chimichurri Sauce and Mexican Green Rice, you are going to want more.

I'll update with more tips for this shrimp recipe tonight so, come back and check them out!

This recipe is so easy, that you really won't need any help.

See you soon! 

Sandy

Tequila Lime Shrimp Burrito

5 from 5 votes

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Ingredients

  

• 1 ⁄4 cup tequila
• Zest and juice of 3 limes
• Zest and juice of 1 orange
• 1 teaspoon ground cumin
• 1 to 2 jalapeños stemmed and seeded, minced, divided
• 3 cloves garlic minced, divided
• 2 pounds uncooked medium shrimp
• peeled and deveined
• Salt and freshly ground pepper to taste
• 2 to 3 tablespoons vegetable oil
• 1 recipe Mexican Green rice page 10, warmed 4 to 6 (12-inch) flour tortillas, warmed
• 1 recipe Chimichurri sauce page 125 or bottled salsa verde

Instructions

 

• Mix tequila, lime juice, orange juice, 1 teaspoon each of zests, cumin, 1⁄3 jalapeño, and 1 clove garlic in a large ziplock bag. Add shrimp and marinate for 1 hour in refrigerator.
• Remove shrimp from refrigerator and drain, reserving 1⁄4 cup of marinade. Season shrimp with salt and pepper. Heat oil in a large skillet over medium-high heat. Place shrimp and remaining jalapeño and garlic in skillet, cook 1–2 minutes. Add reserved marinade and cook until liquid has reduced and shrimp are cooked through and pink, 2–3 minutes.
• Assemble burritos by spooning rice onto tortillas. Add shrimp and drizzle with Chimichurri Sauce or salsa verde. Roll burritos as desired.
• Guacamole would be a perfect addition to this burrito.

Notes

Makes 4 to 6 burritos