Ingredients:

  • 1 large (or 2 small) Ripe Avocados
  • 1/2 cup Plain Greek Yogurt (or Sour Cream)
  • 2 tablespoons Fresh Lime Juice (for crema)
  • 1/4 cup Fresh Cilantro, roughly chopped
  • 1–3 tablespoons Water
  • 1/2 teaspoon Fine Sea Salt (for crema)
  • 1 pound Large Shrimp (Prawns), raw, peeled, and deveined (tail removed)
  • 2 tablespoons Olive Oil, divided
  • 1 teaspoon Chipotle Powder
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 tablespoon Fresh Lime Juice (for shrimp)
  • 3/4 teaspoon Fine Sea Salt (for shrimp)
  • 1/4 teaspoon Black Pepper
  • 4 Large Flour Tortillas (Burrito Size)
  • 2 cups Cooked Rice (long-grain white or brown)
  • 1 (15-ounce) can Canned Black Beans, rinsed and drained
  • 1 cup Shredded White Cabbage
  • 1 cup Shredded Cheese (Monterey Jack/Cheddar blend, optional)

Instructions:

  1. Make the Crema: Combine the Avocados, Yogurt, 2 tablespoons of Lime Juice, Cilantro, 1/2 teaspoon Salt, and water (start with 1 tablespoon) in a blender or food processor. Blend until completely smooth and creamy, adding more water gradually until the desired consistency is reached. Refrigerate.
  2. Prepare the Sides: Gently warm the rinsed black beans in a small saucepan or microwave. Ensure the cooked rice is warm. Toss the shredded cabbage with a small squeeze of lime juice and a pinch of salt.
  3. Marinate the Shrimp: In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, chipotle powder, oregano, garlic powder, 1 tablespoon of lime juice, 3/4 teaspoon salt, and pepper. Toss well and set aside for 10–15 minutes.
  4. Heat the Skillet: Place a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil.
  5. Sauté the Shrimp: Add the marinated shrimp in a single layer (work in batches if necessary). Cook rapidly for 1.5 to 2 minutes per side until they turn opaque pink. Immediately remove the shrimp from the heat to avoid overcooking.
  6. Warm the Tortillas: Quickly warm the tortillas, either individually in a dry skillet for 10–15 seconds per side or stacked in the microwave for 30 seconds, ensuring they are pliable.
  7. Layer the Filling: Place a warm tortilla on a clean surface. Start with a thin layer of rice down the center, leaving 2 inches clearance on the edges. Layer on the black beans, shredded cheese (if using), 3–4 seasoned shrimp, and a small handful of the cabbage slaw.
  8. Drizzle the Crema: Spoon a generous line of the refrigerated Avocado Crema over the filling.
  9. The Roll: Fold the sides of the tortilla inwards over the filling. Fold the bottom edge up and over the filling, tucking it tightly under the ingredients. Roll the burrito away from you, keeping the tension tight until you reach the top edge.
  10. Serve Immediately: Cut the burrito in half diagonally for presentation and enjoy.