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Tequila Lime Grilled Shrimp Burrito

Tequila Lime Shrimp Burrito

5 from 1 vote


  • 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


  • 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.


Makes 4 to 6 burritos