Blistered Shrimp Burritos

20 min
4 servings
$3.85/serving

Perfectly Balance Your Plate

Serve with 1 cup sliced fresh veggies of your choice.

Ingredients

Big Burger Sauce

¹⁄₄ cup mayonnaise

¹⁄₂ tbsp Big Burger Sauce Mix

¹⁄₂ tbsp ketchup

1 tsp relish

Burrito

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

Preparation

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.

Nutritional Information

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.

Tips

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.

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Wok & Glass Lid

Multipurpose Steamer