Curry-Spiced Shrimp Burrito
Chef Mike reimagines the burrito through a Thai lens. Plump shrimp are seared with red curry paste, cumin, and coriander, then tossed in a panang-style sauce enriched with coconut milk and peanut butter. They’re wrapped in a soft flour tortilla with jasmine rice, red bell peppers, Thai basil, and melty mozzarella, then griddled until golden. On the side: a creamy curry dip that echoes the filling and demands a dunk.
Nutritional facts
Protein
35g
Carbs
99g
Calories
880
Fat
37g
Ingredients
Lemongrass Powder, Cane Sugar, Hondashi, Tamarind, Red Curry Paste, Fish Sauce, Coriander, Shrimp, Thai Basil, Cumin, Kaffir Lime, Garlic, Mozzarella Cheese, Onion, Kosher Salt, Shallot, Coconut Milk, Kohuho Rice, Peanut Butter, Curry Powder, Palm Sugar, Ginger, Red Bell Pepper, Canola Oil, Flour Tortilla
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About Mike Ding
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonal cuisine. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
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