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Up your burrito game with this Easy Shrimp Burrito recipe. These gourmet burritos are a great hand-held option for when you need a quick lunch or dinner. Great for meal prepping, and you can customize them to your liking!

What Kind Of Tortillas Are Best For Burritos?

To make burritos, large flour tortillas are best. Corn tortillas are not as flexible or as large as flour tortillas.

How Long Do Shrimp Burritos Last In The Fridge?

If you want to make these ahead of time, it is recommended that you drain as much liquid out of the pico de gallo as possible to remove moisture and keep the burritos from turning mushy. These burritos last for 2 days in the fridge.

How Can I Make These Burritos Less Spicy?

You can control the amount of spice by adding more or less sriracha to the aioli. If you are feeding children maybe you want to avoid it all altogether.

Cook’s Tip

If making these burritos ahead of time, add lime or lemon juice to the avocado so it will not turn brown.
Add more sriracha or jalapeno slices if you want a more spicy burrito.

Quick & Easy Shrimp Burrito Recipe

Gourmet-style shrimp burritos are perfect for your next weeknight dinner or get-together!

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Course: Main Course

Cuisine: American

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: BURRITOS

Calories: 1028kcal

Ingredients

For the shrimp:

½ tbsp avocado or 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
¼ tsp salt
Freshly cracked black pepper to taste

For the aioli:

⅓ cup mayonnaise
2 tsp sriracha
1 tsp lime juice
½ tsp Old Bay Seasoning
Pinch of salt

For the burritos:

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: heat the oil in a large skillet over medium-high heat and saute the onion, garlic, and bell pepper until crisp-tender, about 3 minutes. Add the cumin, paprika, and coriander, and cook for 30 seconds more. Mix in the shrimp and cook them for 2 minutes on each side, or until they turn pink and opaque. Add the lime juice, and season with salt and pepper. Set aside.
Make the aioli: mix all aioli ingredients in a small bowl until well combined.
Assemble the burritos in layers as such (spead ingredients vertically leaving 1 inch at the top and bottom of the tortilla):
- Place the tortilla on your counter or large cutting board
- ¼ cup rice
- ¼ cup black beans
- ¼ cup cheese
- ¼ cup lettuce
- ¼ cup pico de gallo
- ¼ avocado
- ¼ shrimp mixture
- Fresh cilantro leaves
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.