Easy Shrimp Burrito Recipe
This is the ultimate burrito recipe! The shrimp are perfectly seasoned and cooked, and the spicy aioli makes the dish!
Print
Pin
Ingredients
For the shrimp:
- ½ tbsp olive oil
- ½ cup onion chopped
- 2 garlic cloves minced
- 1 green bell pepper thinly sliced
- ¼ tsp cumin
- ¼ tsp paprika
- ¼ tsp coriander
- 1 lb small shrimp peeled and deveined
- Juice of ½ lime
- Salt and pepper to taste
For the aioli:
- ⅓ cup mayonnaise
- 2 tsp sriracha or to taste
- 1 tsp lime juice
- ½ tsp Old Bay Seasoning
- Salt and pepper to taste
For the filling:
- 4 large, burrito-size tortillas warmed up in the microwave
- 1 cup cooked rice
- 1 cup black beans drained and rinsed
- 1 cup shredded mexican cheese blend
- 1 cup shredded lettuce
- 1 cup pico de gallo
- 1 avocado sliced or mashed
- Fresh cilantro leaves
Instructions
Cook the shrimp:
- Saute the chopped onion, minced garlic, and bell pepper with olive oil for about 3 minutes. Add the spice blend and cook until you can smell them.
- Add the peeled and deveined shrimp and cook them just until they turn pink, about 3 mins on each side. Drizzle the lemon juice over them and season with salt and pepper to taste.
Make the aioli:
- In a small bowl combine the mayo, sriracha, lime juice, and Old Bay Seasoning. Mix well.
Assemble the burritos:
- Start by placing a burrito-size flour tortilla on the counter or on a large cutting board. Place rice, black beans, and shrimp in the middle of the tortilla, vertically leaving about 1 inch of tortilla in the top and the bottom.
- Add shredded lettuce, pico de gallo, sliced avocados, and a drizzle of aioli over the shrimp.
- Fold one side of the tortilla over the filling. Rotate it so the filling is now horizontal. Fold the left and right sides of the tortilla over and roll the rest of the way up.
- Wrap the burritos in wax paper for easier eating and storing.
Notes
- Do not overcook the shrimp or they will turn out rubbery.
- It is easier to use smashed avocado than avocado slices. They are slippery!
- If you want to make them ahead, wrap them in wax paper and store them in the fridge.