Shrimp Burrito
This Shrimp Burrito is a delicious Mexican-inspired wrap featuring juicy, seasoned shrimp, fluffy rice, black beans, melted cheese, creamy avocado, and fresh toppings—all wrapped in a warm tortilla. Unlike traditional burritos, this seafood-packed variation offers a lighter yet equally satisfying bite. Perfect for weeknight dinners, meal prep, or a flavorful grab-and-go meal, this burrito is easy to customize with spicy chipotle sauce, grilled peppers, or fresh pico de gallo.
Equipment
- Skillet or Grill – For cooking the shrimp
- Mixing Bowls – For seasoning and marinating shrimp
- Tongs – For flipping shrimp while cooking
- Knife & Cutting Board – For chopping toppings and slicing avocado
- Measuring Spoons & Cups – For precise ingredient measurements
- Spatula – For flipping the burrito if toasting
- Breading Station (for Fried Shrimp) – Three bowls for flour, egg wash, and breadcrumbs
- Deep Skillet or Fryer (for Fried Shrimp) – If making crispy shrimp
- Foil or Parchment Paper – For wrapping burritos (optional for meal prep)
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil or butter
- 1 tbsp lime juice freshly squeezed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups cooked Mexican rice
- 1 cup black beans drained and rinsed
- 1 cup shredded cheese cheddar, Monterey Jack, or queso fresco
- 1 ripe avocado sliced (or ½ cup guacamole)
- ½ cup pico de gallo fresh tomato salsa
- ½ cup grilled bell peppers and onions
- ¼ cup sour cream or chipotle sauce
- ¼ cup chopped cilantro
- 1 jalapeño thinly sliced (optional for spice)
- 4 large flour tortillas 10–12 inches
- Optional: Whole wheat spinach, or gluten-free tortillas
Instructions
- In a bowl, toss the shrimp with olive oil, lime juice, garlic powder, onion powder, chili powder, paprika, cumin, oregano, salt, and pepper.
- Sauté Method: Heat a skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink and opaque.
- Grilled Method: Preheat the grill to 375°F (190°C). Grill shrimp for 2–3 minutes per side until slightly charred.
- Set up a breading station: flour, beaten eggs, and panko breadcrumbs mixed with chili powder & paprika.
- Coat shrimp in flour, then egg, then breadcrumbs.
- Heat 1 inch of oil to 350°F (175°C) and fry shrimp for 2–3 minutes per side until golden brown.
- Remove from heat and set aside.
- Heat a dry skillet over medium heat.
- Warm each tortilla for 10–15 seconds per side until soft and pliable.
- Lay the warm tortilla flat and add ½ cup Mexican rice as the base.
- Layer on ¼ cup black beans, cooked shrimp, shredded cheese, and avocado slices.
- Add pico de gallo, grilled peppers & onions, and a drizzle of sour cream or chipotle sauce.
- Sprinkle with chopped cilantro and sliced jalapeños (if using).
- Fold in the sides slightly, then roll the burrito tightly from the bottom up, tucking in the ingredients as you go.
- For a crispy burrito, place seam-side down on a hot skillet for 1–2 minutes per side until golden brown.
- Cut the burrito in half and serve with extra salsa, hot sauce, or a side of tortilla chips.
Notes
✔ Make it Spicy: Add extra jalapeños, hot sauce, or a smoky chipotle aioli.
✔ Meal Prep Friendly: Wrap burritos in foil and refrigerate for up to 3 days, or freeze for up to 3 months.
✔ Healthier Option: Use whole wheat tortillas, grilled shrimp, and Greek yogurt instead of sour cream.
✔ Serving Suggestion: Pair with Mexican street corn (Elote), tortilla chips & guacamole, or a refreshing agua fresca.
✔ Meal Prep Friendly: Wrap burritos in foil and refrigerate for up to 3 days, or freeze for up to 3 months.
✔ Healthier Option: Use whole wheat tortillas, grilled shrimp, and Greek yogurt instead of sour cream.
✔ Serving Suggestion: Pair with Mexican street corn (Elote), tortilla chips & guacamole, or a refreshing agua fresca.