Shrimp Breakfast Burrito

Quick and easy burrito with cheesy scrambled eggs, spicy shrimp, store-bought salsa and creamy avocado. Delicious any time of the day!

Happy Friday folks!

Kauai was not only a stunning island but also home to the sweetest shrimp that I have ever tasted. They are raised in pristine salt water with no use of antibiotics or chemicals. We enjoyed shrimp almost at every meal – tempura fried, grilled, sautĆ©ed, steamed…. and it was all incredibly delicious. I wish that I was to able to bring home some and while at it, may be some avocados, bananas, papayas, coconuts,…. a girl can dream, huh?

Shrimp breakfast burritos are incredibly easy and comes together in less than 20 minutes (not including thawing time). Though they are technically breakfast burritos, these wraps are awesome for lunch or dinner. Eggs are always a quick, healthy and inexpensive source of protein and almost every refrigerator is always stocked with it. Scrambling the eggs along with pepper jack cheese makes it soft, creamy, cheesy and with a hint of spice.

Frozen shrimp is such a life saver on busy weeknights. For quick thawing, place some frozen shrimp in a large bowl and fill with room temperature water. Once thawed, drain all water, remove shells and tails/devein and pat dry. Toss with the spices, and saute in a preheated skillet with some oil, until cooked.

Spoon some salsa, scrambled eggs, cooked shrimp, avocado, sliced jalapeno and chopped cilantro in a charred or warmed flour tortilla, wrap and enjoy. Oh man …was this GOOOOD!

On a side note, I had a hard time coming up with decent picture of the wrapped burrito. Hopefully, I’ll improve my photography skills before the next burrito post šŸ™‚

Love Mexican?? Check out-

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Shrimp Breakfast Burrito

3/4 pound shrimp, deveined, shells and tails removed, patted dry (25-30 shrimps)

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon cayenne pepper powder

1/4 teaspoon salt

3 tablespoons vegetable oil, divided

6 large eggs

1 cup grated pepper jack cheese (or 2 slices, chopped)

3/4 cup salsa, approximately (mild / medium/ spicy)

1 large avocado, sliced

chopped cilantro, for serving

sliced jalapeno, for serving

6 soft flour tortillas

Preparation:

Toss together shrimp, coriander powder, cumin powder, cayenne pepper powder and salt. Heat 1 tablespoon oil in medium non-stick skillet, add shrimp and saute until cooked. Transfer shrimp to a plate, clean pan with paper towels and place back on very low heat with remaining 2 tablepoons vegetable oil. While the pan is heating, whisk together eggs and then stir in the pepper jack cheese in a bowl and pour into the heated pan, keep stirring (do not increase heat) until cooked. Transfer to a plate.

Place tortilla on direct flame for few seconds and char on both sides or place them on a hot, dry skillet to warm both sides.

To assemble burritos, spread about 2 tablepoons salsa on each tortilla and then layer with some scrambled eggs, shrimp, sliced avocado, chopped cilantro and sliced jalapeno (if using). Serve immediately

Makes 6 burritos

 

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