Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp-Potato Burrito With Sundried Tomato Salsa Recipe
    Lost? Site Map

    Shrimp-Potato Burrito With Sundried Tomato Salsa

    Shrimp-Potato Burrito With Sundried Tomato Salsa. Photo by dinnerdivaPGH

    1/1 Photo of Shrimp-Potato Burrito With Sundried Tomato Salsa

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    8 mins

    24 mins

    dinnerdivaPGH's Note:

    Ready, Set, Cook! Special Edition Contest Entry: Spicy, tasty and nutritious meal with fresh vegetables, brown rice and salsa with a tweak.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4



    Units: US | Metric

    To assemble burritos


    1. 1
      In a saucepan over medium-high heat, bring chicken broth to a boil. Add Simple Potatoes Diced Potatoes with Onion, and cook until potatoes are semi-soft. Remove from liquid, using a slotted ladle.
    2. 2
      Add brown rice and black beans (reserving half for later) to boiling broth. Stir in white part of green onion and taco seasoning. Cover with a lid; cook on low for about 20 minutes or until liquid is absorbed. Keep warm.
    3. 3
      In a blender, puree together sundried tomatoes, cilantro, lime juice and hot sauce, adding a few teaspoons of water if needed. Season with salt and pepper. Set salsa aside. (Can be made ahead and refridgerated.).
    4. 4
      Heat oil in a skillet over medium heat. Add cooked potatoes, onion and shrimp; cook for a minute a half, stirring a few times. Mix in garlic and spices. Cook for 30 seconds and season.
    5. 5
      Spread sour cream on each warm and pliable tortilla. Top with ingredients in the order listed. Roll up, and cut in half on the bias. Serve with rice and beans garnished with sliced green onions.

    Ratings & Reviews:

    • on March 07, 2012


      I have not made this, yet, but my experience with making Mexican dishes tells me that the ingredients in this recipe almost guarantees happy results. :0) I will be printing this out for future reference and meals! :0)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp-Potato Burrito With Sundried Tomato Salsa

    Serving Size: 1 (614 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 856.9
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 6.7 g
    Cholesterol 134.5 mg
    Sodium 2082.7 mg
    Total Carbohydrate 115.7 g
    Dietary Fiber 18.9 g
    Sugars 8.7 g
    Protein 39.3 g

    The following items or measurements are not included:

    Simply Potatoes Diced Potatoes with Onion

    chipotle chiles in adobo

    goat cheese

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes