Blistered Shrimp Burritos
Perfectly Balance Your Plate
Serve with 1 cup sliced fresh veggies of your choice.
Big Burger Sauce
1⁄4 cup mayonnaise
1⁄2 tbsp Big Burger Sauce Mix
1⁄2 tbsp ketchup
1 tsp relish
1 cup uncooked white rice
2 cups water or broth
1 tsp oil
1 bag (340 g) large shrimp, raw, peeled, and deveined
1 tbsp West Coast Burger Seasoning
4 cups coleslaw mix
4 large tortillas, preferably whole wheat
Toppings (optional): salsa, guacamole
- For the sauce, in a bowl combine mayonnaise with sauce mix, ketchup, and relish. Set aside.
- In a Multipurpose Steamer, combine rice and water or broth. Top with tray; microwave uncovered, on high for 16–18 min or until tender. Portion out 2 cups cooked rice and stir in burger sauce. Refrigerate remaining rice (about 1 cup) for use another day.
- While rice cooks, heat oil in Wok set over medium-high heat. Pat shrimp dry, then coat with seasoning. Add to wok; stir-fry until cooked through, about 3–4 min.
- To assemble burritos, divide rice, shrimp, and coleslaw among tortillas; fold in sides and tightly roll. Serve with toppings, if desired.
Per serving (1 burrito with 1/2 cup rice): Calories 360, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 130 mg, Sodium 460 mg, Carbohydrate 53 g (Fibre 5 g, Sugars 4 g), Protein 21 g.
Grill shrimp on the barbecue. For best results, use a barbecue grill pan to prevent shrimp from falling through the grate.
Place burritos back in Multipurpose Steamer. Sprinkle with 1 cup grated cheese. Cover; microwave on high for 1 min or until cheese melts.