The Classic Grilled Shrimp Burrito from Rubio's features tender, smoky grilled shrimp, fresh shredded lettuce, zesty cilantro-lime rice, tangy pico de gallo, and creamy avocado, all wrapped in a warm, soft flour tortilla for a flavorful and satisfying meal.
Equipments
- Grill (or grill pan)
- Tongs
- Mixing bowls
- Chef’s knife
- Cutting board
- Rice cooker (or pot with lid)
- Spoon
- Fork
- Ladle
- Measuring cups
- Measuring spoons
- Tortilla warmer (or microwave/foil)
- Serving platter
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked cilantro-lime rice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 cups shredded lettuce
- 1 cup pico de gallo
- 1 large ripe avocado
- 4 large flour tortillas
When preparing the Classic Grilled Shrimp Burrito, ensure the shrimp are peeled and deveined for maximum tenderness and flavor. Use fresh cilantro and lime juice in the rice to achieve the authentic zesty cilantro-lime taste characteristic of Rubio's dish. The combination of smoked paprika, garlic powder, cumin, salt, and black pepper creates the signature smoky and savory seasoning essential for the grilled shrimp. Select ripe avocado to add creamy richness that balances the tangy pico de gallo and crisp shredded lettuce. Your Classic Grilled Shrimp Burrito copycat will capture the perfect balance of smoky, fresh, and creamy flavors just like Rubio's original menu item.
Instructions
- Instructions:
- Preheat grill (or grill pan) to medium-high heat.
- In a mixing bowl, combine shrimp, olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss to coat.
- Grill shrimp for 2–3 minutes per side until opaque and cooked through; set aside.
- In another bowl, mix cooked rice with chopped cilantro and lime juice.
- Prepare shredded lettuce and slice avocado.
- Warm flour tortillas using a tortilla warmer, microwave, or foil-wrapped in oven.
- Assemble each burrito: layer cilantro-lime rice, lettuce, grilled shrimp, pico de gallo, and avocado slices onto a tortilla.
- Fold in the sides of the tortilla and roll up tightly to enclose the filling.
- Serve burritos warm on a platter.
Substitution
The Classic Grilled Shrimp Burrito from Rubio's copycat menu boasts smoky, tender grilled shrimp paired with fresh cilantro-lime rice and creamy avocado in a soft flour tortilla. If fresh shrimp is unavailable, you can substitute with firm white fish or cooked chicken, adjusting grilling time accordingly. For cilantro-lime rice, use store-bought cooked rice and mix in fresh lime juice and chopped cilantro to maintain the vibrant flavor. When heating tortillas, a microwave wrapped in a damp paper towel can replace a tortilla warmer to keep them warm and pliable. Your pico de gallo can be swapped with salsa fresca or a simple mix of chopped tomatoes, onions, and cilantro if needed.
Tips
Ensure the shrimp are fully thawed and pat them dry before seasoning to achieve a better sear and smoky flavor on the grill. Avoid overcooking shrimp by grilling them just until they turn opaque, usually 2-3 minutes per side, to maintain tenderness. When warming tortillas, keep them covered in a tortilla warmer or foil to prevent drying out and cracking during assembly. Layer your burrito fillings evenly and roll tightly to keep the ingredients secure and prevent the burrito from falling apart while eating.
Nutritions
The Classic Grilled Shrimp Burrito offers a balanced nutritional profile, providing lean protein from the shrimp, which supports muscle repair and growth. The inclusion of avocado contributes healthy monounsaturated fats that promote heart health, while the cilantro-lime rice supplies complex carbohydrates for sustained energy. Fresh vegetables like shredded lettuce and pico de gallo add fiber and essential vitamins, enhancing digestion and immune function for your overall well-being.
Storage
Store any leftover grilled shrimp burritos wrapped tightly in foil or plastic wrap to maintain freshness and prevent sogginess. Refrigerate within two hours, and consume within 2 days for optimal taste and food safety. When reheating, warm the burrito in a microwave or oven to restore the tortilla's softness and ensure the shrimp is heated through for your best dining experience.
Variation or Alternatives
You can substitute shrimp with grilled chicken breast or firm tofu for a different protein option. Try using brown rice or quinoa instead of white cilantro-lime rice to add more fiber and nutrients. For a smoky flavor boost, add a chipotle pepper in adobo sauce to the shrimp marinade. To enhance creaminess, swap sliced avocado with a dollop of sour cream or Mexican crema.
Allergies
The Classic Grilled Shrimp Burrito contains several common allergens including shellfish from the shrimp and gluten from the flour tortillas. If you have a shellfish allergy, consuming this burrito could trigger a severe allergic reaction. Your meal may also contain traces of other allergens depending on preparation methods or cross-contamination in the cooking environment.
Why this recipe?
The Classic Grilled Shrimp Burrito from Rubio's restaurant is favored for its fresh, succulent shrimp grilled to perfection and wrapped in a warm, soft tortilla filled with vibrant, zesty ingredients like cilantro-lime rice, black beans, and tangy pico de gallo. The perfect balance of smoky, spicy, and citrus flavors creates a satisfying and memorable meal that appeals to seafood lovers and burrito enthusiasts alike. Making a copycat recipe allows you to replicate this delicious combination in the comfort of your home, customizing spice levels and ingredient freshness according to your taste. Your homemade version can also save money while delivering the same bold flavors and high-quality experience found at Rubio's.