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Old Bay Shrimp Burritos Recipe

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4.3 from 13 reviews

These Old Bay Shrimp Burritos combine tender, lightly spiced shrimp with a flavorful aioli, fresh veggies, rice, and beans wrapped in warm flour tortillas. Perfect for a delicious and easy meal that brings a vibrant mix of zest, creaminess, and hearty textures, ideal for seafood lovers looking for a satisfying twist on a classic burrito.

Ingredients

Aioli

  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons Sriracha
  • 3/4 teaspoon fresh lime juice
  • 1/2 teaspoon Old Bay seasoning, plus more for serving
  • Kosher salt (optional)

Shrimp Filling

  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 1 small green bell pepper, diced
  • 2 cloves garlic, thinly sliced
  • 1 pound small shrimp, peeled and deveined, tails removed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Assembly

  • 4 large flour tortillas, warmed
  • 1 cup cooked long-grain white rice
  • 1 cup cooked black beans, rinsed and drained
  • 3/4 cup shredded Mexican cheese
  • 1 cup shredded lettuce
  • 1 cup pico de gallo, drained
  • 1 avocado, thinly sliced
  • 2 tablespoons chopped chives, plus more for serving

Instructions

  1. Make aioli: Whisk together mayonnaise, Sriracha, fresh lime juice, Old Bay seasoning, and 1 teaspoon of water until smooth. Taste and season with kosher salt as desired to create a creamy, spicy sauce to complement the shrimp.
  2. Prepare shrimp filling: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, green bell pepper, and sliced garlic and cook, stirring occasionally, until the vegetables are softened and lightly golden, about 2 minutes. Stir in the shrimp, ground cumin, and paprika. Season with kosher salt and freshly ground black pepper. Cook the shrimp mixture, stirring occasionally, until the shrimp turn opaque and are just cooked through, about 4 minutes.
  3. Assemble burritos: Lay a warmed flour tortilla flat on a serving plate. Spoon 1/4 cup of cooked rice and 1/4 cup of black beans onto each tortilla. Top with approximately one-quarter of the shrimp filling, followed by shredded Mexican cheese, shredded lettuce, drained pico de gallo, and avocado slices. Sprinkle with chopped chives and drizzle the prepared aioli over all the fillings. Roll the tortilla tightly to form a burrito. Repeat the assembly for the remaining tortillas and ingredients.
  4. Serve: Slice each burrito in half for easier eating and presentation. Serve with extra aioli, a sprinkle of Old Bay seasoning, and additional chopped chives for garnish and added flavor.

Notes

  • Warming the tortillas before assembling helps prevent cracking while rolling.
  • Use small shrimp for the best texture; if using larger shrimp, chop them into smaller pieces.
  • Drain pico de gallo well to avoid soggy burritos.
  • For a spicier kick, add more Sriracha to the aioli or extra Old Bay seasoning to the shrimp.
  • Leftover burritos can be wrapped in foil and refrigerated for up to 2 days, then reheated in a skillet or oven.

Find it online: https://cookedbysarah.com/old-bay-shrimp-burritos-recipe/