Creamy Shrimp Burritos Recipes

CREAMY SHRIMP BURRITOS

Creamy Shrimp Burritos image

I hope that you like this recipe as much as I do especially shrimp, please give it a try and let me know what you think... Enjoy

Provided by Gloria Gasperson'Giddings

Time 15m

Number Of Ingredients 9

Ingredients

1 can(s) cream of shrimp soup
1-3 oz cream cheese, low-fat
1/4 c low fat ,milk
1/4 tsp each of paprika, black pepper
1/8 tsp seafood seasoning
1-3 lb cooked medium shrimp,peeled and deveined
4-10'' flour tortillas, fat free or regular tortillas
1/2 c shredded , cheddar cheese
1 c shredded,lettuce

Steps:

1. Stir soup, cream cheese, milk,pepper, paprika, seasoning together in a skillet.Set over medium heat and until cheese melts. Add shrimp and cooked are hot. Top each tortilla with shrimp filling, cheese,lettuce. Roll up and serve...Serves:4

SHRIMP BURRITOS

Shrimp Burritos image

These gooey, creamy and rich burritos are packed full of shrimp and cheese. Kids will dive right in! Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 ounces cream cheese, softened
1/4 cup milk
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon seafood seasoning
1 pound cooked medium shrimp, peeled and deveined
4 flour tortillas (10 inches), warmed
1/2 cup shredded cheddar-Monterey Jack cheese
1 cup torn romaine

Steps:

In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through., Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce.

Nutrition Facts : Calories 532 calories, Fat 22g fat (10g saturated fat), Cholesterol 213mg cholesterol, Sodium 1274mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 35g protein.

SHRIMP BURRITO

Shrimp Burrito image

These make for a super quick and delicious meal. I often make this up for lunch and eat it in a bowl without the tortilla.

Provided by puppitypup

Categories Lunch/Snacks

Time 10m

Yield 1 large burrito, 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 tablespoon butter
1/4 cup diced sweet onion
1 cup cooked rice
1 pinch garlic powder
1 pinch cumin
1 dash cilantro
4 -6 cooked shrimp, shelled
2 tablespoons shredded monterey jack and cheddar cheese blend
1 -2 flour tortilla

Steps:

Heat butter over medium heat in saucepan and saute onion until translucent.
Stir in rice and continue to cook until heated through.
Stir in spices, adjusting to your taste. (I like subtle flavors, so you might want to add extra.).
Cut tails off shrimp and cut shrimp into pieces. Turn pan down to low, then add shrimp and cheese, stirring until cheese is melted.
Assemble, making either 1 large or 2 small burritos. Add whatever extras you would like, such as avocado, tomatoes, shredded lettuce or cabbage, taco sauce, refried beans, sour cream -- or just leave it plain :).

Nutrition Facts : Calories 480.8, Fat 13.1, SaturatedFat 7, Cholesterol 70.5, Sodium 357.5, Carbohydrate 73.5, Fiber 2.2, Sugar 2.5, Protein 15.5

SHRIMP BURRITOS

Shrimp Burritos image

I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!

Provided by SHACKL

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons vegetable oil
½ cup chopped onion
¾ cup long-grain white rice
¾ teaspoon cumin
¾ teaspoon garlic salt
1 ½ cups chicken broth
½ cup canned diced tomatoes
1 (16 ounce) can refried beans
¾ teaspoon garlic salt
½ teaspoon ground black pepper
12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic
½ cup plain yogurt
½ cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce
6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
⅓ cup salsa

Steps:

Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

Nutrition Facts : Calories 866.4 calories, Carbohydrate 73.2 g, Cholesterol 159.9 mg, Fat 45.9 g, Fiber 7.2 g, Protein 39.2 g, SaturatedFat 16.9 g, Sodium 2041.8 mg, Sugar 5.3 g

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