Shrimp Burritos

Shrimp Burritos


"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!"


40 m servings 866 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 866 kcal
  • 43%
  • Fat:
  • 45.9 g
  • 71%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 2042 mg
  • 82%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
  5. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 171 Ratings


really lovely dish, could be prepared with chicken or veggies for vegetarians. the one bit i didn't like was having to dirty so many pans. next time, i would just throw the refried beans in with...

These were good. I think the best part was the Chipolte sauce. Long version-make the original recipe. Long short recipe-buy some spanish/mexcian rice, sautee the shrimp in garlic and make the C...

Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the fat/calorie count of these burritos. I used Sargento reduced fat 4 cheese Mexican shredded cheese, ...

I have been searching for a recipe for Shrimp Burritos from Rubios restaurant. Love those! This is a reasonable substitute. I used sour cream instead of the yogurt/mayo mix; hubby and I enjoyed ...

My husband and I really enjoyed these! Nice spicy kick. I used whole black beans instead of refried, and sour cream instead of yogurt, which I didn't have on hand. Will def. make again.

Amazing! I halved this recipe and threw it all together last minute with frozen shrimp I thawed out while warming everything up. Adding pepper and garlic salt to the refried beans was a stroke o...

Too much work for a burrito, I didn't have a clean pan left! I tried to be economical and use baby shrimp, bad idea! Didn't really care for the chipolte sauce, I like chipolte but the combinatio...

The sauce is so good!!! Added black bean salsa with fresh cilantro, shrimp and whole wheat tortilla. Healthy and delicious!

This is a wonderfully delicious homemade mexican meal! Thank you for the recipe! If you think you don't have enough time, then prep the chipotle sauce and refried beans in advance then refrige...