October 14, 2019
Shrimp Burritos with Creamy Poblano Sauce is an easy gluten-free creamy and spicy Tex Mex dinner ready in under 30 minutes.
One bite of the light and creamy shrimp and rice mixture smothered in creamy poblano sauce and cheesy goodness and you will be hooked.
Can be made in advance and then reheated
Can be made dairy free by using vegan cheese
Taco Tuesdays elevated ten times over
Spicy but not too spicy
Hearty and filling
Keto and low carb options
Do you have leftover rice in your refrigerator? You are in luck! Don’t throw it away as it makes a delicious Shrimp Burritos with Creamy Poblano Sauce or try one of these recipes below…
We highly suggest you double the recipe for our creamy poblano sauce. This magic green sauce rocks over eggs, in breakfast burritos, stir fried Mexican rice and many other recipes. It is dairy free and will last for at least 3 days in the refrigerator or up to 2 months in the freezer. If you decide to freeze this sauce, you may want to place in the food processor for a moment just to get it mixed well again.
The difference between a burrito and an enchilada is the type of tortilla used. Most generally speaking, burritos use a flour tortilla. However, enchiladas use soft corn tortillas. We used both low carb tortillas and also gluten-free flour tortillas from Mission and they are soft and easy to wrap.
The answer is simply whatever, your little heart desires.
Have you ever had a burrito at a Mexican restaurant? Then you may have had one stuffed with ground beef, rice, beans, corn, cheese, onion and many different ingredients with a red chili sauce. This is the more traditional version of a burrito.
However, with our Shrimp Burritos with Creamy Poblano Sauce we are breaking all the rules. We are stuffing our burrito with shrimp and rice slathered with delicious creamy poblano sauce.
Traditionally you may see melted cheese, lettuce, tomatoes, cotija cheese and avocado to name a few. We chose to keep it simple and topped with a few chopped tomatoes and avocados for the perfect savory bite.
If you want a delicious recipe for homemade taco seasoning, just add the following ingredients together and store in a sealed container. Check out The Foodie Affairs Taco Seasoning Mix Recipe for details.
ground black pepper
red pepper flakes
However, we know life is just crazy busy so using a pre-made taco seasoning packet from the store is okay and we won’t tell a soul.
Do not worry about making your burritos perfectly wrapped as these delicious burritos will need to be eaten with a fork. the only hint is try not to overstuff them too much. You might have a little leftover stuffing and that is one happy accident as then you lunch sorted for the next day.
You most certainly can! There are 3 changes that you will make to the recipe.
Maybe one would call this the unbaked burrito or Tex Mex shrimp and cauliflower rice lettuce cups with a killer good creamy poblano sauce. We made something similar using Italian ingredients that you may enjoy called Parsley Lemon Pesto Shrimp Wraps.
Absolutely! The 2 things you need to do to confirm that your recipe is gluten free if you have a celiac issue is to use gluten- free tortillas and make your own homemade taco seasoning mix with gluten free spices.
Do not panic when you see the length of the ingredients list as many items are listed twice as they are used in different parts of the recipe and many are optional garnishes. Have a super week ahead.
October 14, 2019
Shrimp Burritos with Creamy Poblano Sauce is an easy gluten-free creamy and spicy tex mex dinner ready in under 30 minutes.
Creamy Poblano Sauce
Shrimp and Rice Mixture
1Preheat oven to broil.
2Make your taco seasoning mixture from scratch. https://www.thefoodieaffair.com/taco-seasoning-mix-recipe/ If using taco seasoning in a packet, skip this step.
Creamy Poblano Sauce
1In a large skillet add olive oil, onion and garlic and sauté until slightly golden. Remove from the burner and set aside. You are going to use ½ of the onion garlic mixture in your creamy poblano sauce and the other half in your shrimp and rice mixture.
2In a food processor, add ½ of the cooked onion and garlic mixture. Leave the other half of the onion garlic mixture in the pan as you will use this for frying together your shrimp and rice mixture. Also, add to your food processor poblano peppers, coconut cream, 1 tablespoon of taco seasoning mixture, handful bunch of cilantro (about 1 cup NOT chopped) and salt and pepper to taste. Blend until thick rich and bright green in color. Set aside.
Make Shrimp and Rice Mixture
1Place the skillet with the sautéed onion and garlic mixture back on the stove top and turn on medium meat. Add in the peeled, deveined and tail removed shrimp and sauté for about 2-3 minutes until the shrimp are pink and no longer translucent. Next add in the cooked rice, 2 tablespoons of taco seasoning mix and stir fry for 2-3 minutes. Add in 2 tablespoons of coconut cream to make it rich and creamy. Then, add in chopped cilantro and stir well. Set aside.
Assemble your Shrimp Burritos with Creamy Poblano Sauce
1Gently spray a 9 x 13 baking pan with a little spray oil on the sides and bottom of pan.
2Put 3 tablespoons of the Creamy poblano sauce on the bottom of the prepared baking pan.
3Place about 3 tablespoons of your prepared Shrimp and rice mixture into each flour tortilla and a little bit of the creamy poblano sauce. Start on one side and fold over and then fold over the edges and roll up. Do not worry these do not have to be perfect.
4Put the wrapped shrimp and rice burritos inside the prepared 9 x 13 pan that has a little of the creamy poblano sauce on the bottom. Drizzle the rest of the creamy poblano sauce over the burritos. Top with the grated cheese.
5Broil your Shrimp Burritos with Creamy Poblano Sauce for about 2-3 minutes or just until the cheese gets all melty and slightly golden. Remove from oven.
6Garnish if desired with chopped tomatoes, cilantro and avocado if desired and enjoy.
1We used coconut milk and dairy free cheese only because we are lactose intolerant. However, feel free to use half and half or heavy cream and dairy cheese of choice. A cheddar, Colby jack or cotija cheese are all delicious in the recipe as well.
2Feel free to roast and peel your poblano peppers before putting them in the creamy poblano sauce, if you desire. Poblanos are just as delicious not roasted but if you have the time, go for it.
3You can use any leftover rice your little heart desires in this recipe. We just happen to use jasmine rice as we had been making a Chinese recipe the day before. Brown rice, basmati, short grain rice are all delicious in this recipe.
1If you are celiac or need to make your recipe gluten free, exchange your flour tortillas with gluten free tortillas. We used the Mission brand and they were very soft and delicious. In addition, we recommend making your own taco seasoning mix with gluten free spices from your pantry.
Low Carb Options
1Diabetic and low carb friends, we have a work around for you. You will need to make 3 changes to this recipe to make it low carb. First, you will need to exchange the rice for cauliflower rice. Secondly, you will not be baking this recipe. Lastly, you will be using a crispy lettuce wrap and putting a dollop of the prepared shrimp and cauliflower rice mixture. Then , you are going to top it with a dollop of the creamy poblano sauce and a sprinkle of cheese. You can thank us later.
2Have fun with your toppings. We chose to top with a few diced tomatoes, cilantro and avocado. However, maybe you would like a little crispy lettuce, corn or fresh salsa. Take Care