Tequila Lime Shrimp Burrito Recipe

 Tequila Lime Grilled Shrimp Burritos have all of the citrus chile flavor  packed into plumb grilled shrimp with Chimichurri Sauce rolled into a delicious burrito! They are fast, easy and perfect for any indoor grill pan or outdoor barbecue.  

This family favorite Grilled Shrimp Recipe is perfect for an easy dinner idea

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

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

My sister, 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! 

If you love the flavors of chimichurri, you will love my friend's Chimichurri Pork Chop Recipe.

Tips for Making "No Tequila" Tequila Lime Shrimp Burritos-

These shrimp burritos only take minutes so here are my tips-

• My number one tip is have EVERYTHING ready BEFORE you place the shrimp on the grill! Seriously, they only take 3 to 5 minutes per side at the most!
• Heat the tortillas in the microwave for a few seconds until warm or in the oven wrapped in foil.
• Use leftover rice if you have it. This recipe is perfect for leftover rice or follow this link to our Mexican Green Rice Recipe.
• Yes! You can substitute store bought chimichurri sauce or any of our Favorite Salsa Recipes - tomatillo salsa, pineapple salsa, or my delicious Roasted Tomato Salsa—also known as Lazy Summer Salsa.

You can substitute other leftover rice recipes in these burritos. Keep things Keto friendly by using this link to my blogging friend's Mexican Cauliflower Rice. Oh! Oh! This easy Tropical Island Rice with pineapple, peppers and other sweet and spicy veggies goes very well with this shrimp burrito recipe.

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

I hope you give this recipe a try. Be sure to let me know how you like it. You can leave a comment here, in the comments section. You can also leave a message for me on Everyday Southwest's Facebook page.

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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