Bayou Burritos with Crispy Shrimp
These crispy shrimp burritos are easy to make and packed with flavor. Frozen popcorn shrimp takes out the step of frying for a simplified process.
30 mins
4 Serving(s)
Ingredients
- 6 slices lower-sodium bacon, chopped
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 (15 oz.) can Full Circle kidney beans
- 1/4 cup no-salt-added tomato paste
- 2 tsp. salt-free Cajun seasoning
- 4 10-inch flour tortillas, warmed
- 2 cups cooked white rice
- 1/2 (18 oz.) pkg. frozen popcorn shrimp, prepared according to instructions
- pico de gallo, for topping (if desired)
- shredded lettuce, for topping (if desired)
- Cajun Remoulade (see recipe notes), or sour cream and hot sauce, for topping (if desired)
Instructions
- Heat a large skillet over medium; add bacon and cook, stirring frequently, 1–2 minutes or until fat begins to melt. Add onion and bell pepper; sauté 8–10 minutes or until vegetables are tender and bacon is cooked through. Stir in undrained beans, tomato paste and Cajun seasoning; bring to a boil. Reduce heat to medium-low and simmer 5–8 minutes or until thickened, adding 2–3 tablespoons water if needed to prevent drying out.
- Evenly top tortillas with rice, prepared bean mixture, shrimp and—if using—pico de gallo, shredded lettuce, Cajun Remoulade (see recipe notes) and hot sauce. Roll into burritos and serve.
Cajun Remoulade
Stir together all ingredients. Season with salt and black pepper, if desired. Cover and refrigerate up to 1 week. Makes about 1/2 cup.
- 1/4 cup light mayo
- 1 tbsp. lime juice
- 2 tsp. salt-free Cajun seasoning
- 2 tsp. coarse-ground mustard
- 2 tsp. honey
- 1 tsp. capers
- 1 tsp. minced garlic
- 1/4 tsp. ground cayenne pepper
Nutrition Facts
712 Calories Per ServingFat: 21gSaturated Fat: 6gCholesterol: 56mgSodium: 1255mgCarbohydrates: 108gFiber: 9gSugars: 6gProtein: 28gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe