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Shrimp Burritos with Creamy Poblano Sauce cut in half to show the shrimp and rice mixture on a white plate.
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5 from 2 votes

Shrimp Burritos with Creamy Poblano Sauce

Shrimp Burritos with Creamy Poblano Sauce is an easy gluten-free creamy and spicy tex mex dinner ready in under 30 minutes.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Mains
Cuisine: Tex Mex
Servings: 6 burritos
Calories: 436kcal
Author: HWC Magazine


Creamy Poblano Sauce

  • 1 tablespoon olive oil
  • 1 onion
    peeled and chopped (Reserve ½ of the sautéed onion and garlic mixture for rice)
  • 2 cloves garlic
    peeled and minced (Reserve ½ of the sautéed onion and garlic mixture for rice)
  • 2 poblano peppers
    seeds removed and roughly chopped
  • 1 cup coconut milk
    (full fat)
  • 1 tablespoon taco seasoning mix
    (homemade or store bought)
  • 1 cup cilantro
  • Salt and pepper
    to taste

Shrimp and Rice Mixture

  • 1 tablespoon olive oil
  • Reserved ½ of the sautéed onion and garlic mixture from above
  • 1 pound shrimp
  • 2 tablespoon taco seasoning mix
  • 2 cups cooked rice (we used jasmine rice but can use any type you have on hand including brown)
  • 2 tablespoon coconut milk
  • ½ cup Cilantro
  • Salt and pepper
    to taste
  • 6 Flour tortillas
    (we some low carb wraps and some gluten-free wraps)
  • 1 cup mozzarella Cheese
    grated (as that is all we had on hand but can use cheddar or dairy free cheese if lactose intolerant)
  • Tomatoes
    garnish (optional)
  • Avocado
    garnish (optional)
  • Cilantro garnish (optional)


  • Preheat oven to broil.
  • Make 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

  • In 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.
  • In 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

  • Place 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

  • Gently spray a 9 x 13 baking pan with a little spray oil on the sides and bottom of pan.
  • Put 3 tablespoons of the Creamy poblano sauce on the bottom of the prepared baking pan.
  • Place 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.
  • Put 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.
  • Broil 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.
  • Garnish if desired with chopped tomatoes, cilantro and avocado if desired and enjoy.


We 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.
Feel 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.
You 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.
Gluten Free: If 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: Diabetic 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.
Have 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


Serving: 1g | Calories: 436kcal | Carbohydrates: 37g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 205mg | Sodium: 1021mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 39mg | Calcium: 260mg | Iron: 4mg