I don’t know about you but I’ve been on a shrimp kick lately. On today’s menu: shrimp burritos. Great for a box lunch, to-go meal or simply when you’re craving a shrimp burrito from your favorite Mexican fast food place.
Combine black pepper, garlic powder, chili powder, paprika, salt, lime juice, ¼ cup oil, cilantro, water and shrimp in a medium bowl. Cover and marinate in refrigerator for 1 hour. Remove shrimp from bowl.
Heat remaining oil in a large skillet over medium heat. Add onion and shrimp. Cook until onion is tender and shrimp have cooked through; about 8 minutes.
Preheat comal or skillet over medium heat.
To Assemble:
Place warm tortilla on a working surface. Arrange half the shrimp and onion mixture, ½ cup beans, ½ cup rice, 1/3 cup pico de gallo in a line down the center of the tortilla. Leave the ends, top and bottom uncovered. Fold the sides inward, over the filling. Roll the burrito over the filling, tucking tortilla in as you roll, making sure filling stays in burrito. Place burrito, seam side down on hot comal or skillet. Turn every few minutes to toast evenly. Repeat with remaining tortilla and burrito fillings.
