Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to fully thaw them in the refrigerator or under cold running water before cooking. Pat them dry to prevent excess moisture in the pan.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay, try a mix of paprika, celery salt, black pepper, and a pinch of cayenne. Cajun seasoning can also work as an alternative.

How do I keep my burritos from falling apart?

Use a large, warm tortilla and don’t overfill it. When rolling, tuck in the sides tightly and roll from the bottom up. If needed, wrap it in foil or parchment paper for easier handling.

Old Bay Shrimp Burritos - Superb Recipe

Description

This Old Bay Shrimp Burritos recipe is a quick and healthy meal packed with bold flavors. Juicy, well-seasoned shrimp, creamy Old Bay aioli, and fresh toppings come together in a warm flour tortilla for a satisfying bite. Perfect for a weeknight dinner or an easy meal prep option, this dish is a great way to shake up your burrito game.

Ingredients

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For the Old Bay Aioli

⅓ cup mayonnaise
1 ½ teaspoons Sriracha
¾ teaspoon fresh lime juice
½ teaspoon Old Bay seasoning, plus more for serving
Kosher salt (optional)

For the Shrimp Filling

1 tablespoon extra-virgin olive oil
½ yellow onion, finely chopped
1 small green bell pepper, diced
2 cloves garlic, thinly sliced
1 pound small shrimp, peeled, deveined, and tails removed
¼ teaspoon ground cumin
¼ teaspoon paprika
Kosher salt and freshly ground black pepper

For Assembling the Burritos

4 large flour tortillas, warmed
1 cup cooked long-grain white rice
1 cup cooked black beans, rinsed and drained
¾ 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

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Instructions

Make the Old Bay Aioli: In a small bowl, whisk together mayonnaise, Sriracha, lime juice, Old Bay seasoning, and a teaspoon of water until smooth. Taste and add salt if needed. Set aside.
Cook the Shrimp Filling: Heat olive oil in a large skillet over medium-high heat. Add chopped onion, diced bell pepper, and sliced garlic, sautéing for about two minutes until softened and lightly golden. Stir in shrimp, cumin, and paprika, seasoning with salt and pepper. Cook, stirring occasionally, for about four minutes until shrimp turn pink and opaque. Remove from heat.
Assemble the Burritos: Lay a warm tortilla flat on a clean surface. Spread ¼ cup each of cooked rice and black beans in the center. Top with a portion of the shrimp filling, shredded cheese, shredded lettuce, pico de gallo, and avocado slices. Sprinkle with chopped chives and drizzle with the prepared aioli.
Wrap the Burritos: Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a secure burrito. Repeat with the remaining tortillas and fillings.
Serve and Enjoy: Slice each burrito in half and serve immediately with extra Old Bay aioli, a sprinkle of Old Bay seasoning, and additional chives for garnish.

Notes

For extra heat, add sliced jalapeños or a dash of hot sauce inside the burrito.
Swap flour tortillas for whole wheat or low-carb options for a healthier twist.
Store leftovers wrapped in foil in the fridge for up to two days. To reheat, warm in a skillet over medium heat or in the oven at 350°F for about 10 minutes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 burrito
Calories: 520
Sugar: 3g
Sodium: 850mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 7g
Protein: 28g
Cholesterol: 180mg