My first shrimp burrito came from a tiny food truck down the street and it totally blew my mind. The warm tortilla hugged juicy shrimp, beans, rice and fresh veggies all in one bite. You see it in Mexican spots or on rolling carts nearly everywhere now, and honestly it just works—especially if you love seafood and burritos at the same time.
People in Mexico have been wrapping food in tortillas forever. As time went by, cooks tried new fillings and spices, even mixing in shrimp from the coast. That’s how the shrimp burrito was born—a fun remix of old traditions and new tastes. Every handful of shrimp, rice, beans and zesty sauce reminds you of its past but feels totally fresh.
Introduction to Shrimp Burrito
Shrimp burrito is basically a big tortilla rolled around seasoned shrimp, rice, beans and some veggies, it’s easy and super filling. Most Mexican taquerias and street trucks sell it, cuz its simple to eat and tastes awesome. Every bite you get a bit of crispy tortilla, soft shrimp and all the fresh stuff inside so it keeps you wanting more.
Its roots go way back when Mexican cooks first started stuffing tortillas with meats and veggies. Over time different groups mixed in their own spices and seafood and thats how the shrimp burrito came to be, kind of like a tasty remix. The mix of shrimp, rice, beans and salsa makes a bold taste that still reminds you where it all started.
Nutritional Benefits of Shrimp Burritos
You might not think a burrito can be healthy, but shrimp burrito actually pack a lot of good stuff. For starters shrimp have lots of protein—around 20 grams per serving—so it’ll help your muscles grow and repair. And even better, shrimp don’t cost you many calories.
Shrimp also got omega-3 fats, the kind your heart loves and that help fight swelling in your body. Throw in beans, rice and veggies and you got fiber, vitamins and minerals too. Beans and whole grains help your digestion and keep you feeling full longer, so you’re not starving two hours later.
Key Ingredients for a Perfect Shrimp Burrito
Picking good ingredients makes all the difference. Here’s what you need to nail that shrimp burrito:
Shrimp
- Wild-caught shrimp: Has a stronger taste and feels firmer.
- Farmed shrimp: Milder and softer, so plenty of folks like it.
Tortilla Types
- Homemade flour tortillas: Soft, stretchy and hold more stuff without tearing.
- Corn tortillas: Thicker, a bit tougher and naturally gluten-free.
Fillings
- Beans: Black or pinto give you extra protein and fiber.
- Rice: Spanish rice for flavor or cilantro-lime rice for some zing.
- Vegetables: Bell peppers, onions and cilantro add color, crunch and nutrients.
Sauces and Dressings
- Chipotle mayo: Creamy with a little kick.
- Salsa or pico de gallo: Fresh and bright.
- Guacamole: Smooth and rich, it balances all the spices.
Additional Toppings
- Cheese: Cheddar or a Mexican blend gives extra gooeyness.
- Sour cream: Cools down any heat from peppers or spices.
- Lettuce: Adds a light crunch.
Step-by-Step Shrimp Burrito Recipe
Ingredients
- 1 pound shrimp (peeled and deveined)
- 4 large tortillas (flour or corn)
- 1 cup cooked rice (Spanish or cilantro-lime)
- 1 cup beans (black or pinto)
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 cup chopped cilantro
- ½ cup chipotle mayo
- 1 cup salsa
- ½ cup guacamole
- 1 cup shredded cheese
- Sour cream and lettuce for serving
- Optional: hot sauce for extra heat
Directions
- Marinate shrimp: Toss shrimp in olive oil, lime juice, garlic and your favorite spices for 15 mins.
- Cook shrimp: In a hot skillet over medium heat, cook shrimp until pink and curled, about 3-4 mins per side.
- Heat rice and beans: Warm rice and beans in a pan, season with a bit cumin and more lime juice if you like.
- Sauté veggies: Use the same skillet to cook bell peppers and onions until soft, add salt and pepper.
- Assemble burrito: Lay tortilla flat, pile on shrimp, rice, beans, veggies, cilantro and sauces.
- Wrap and grill: Fold sides, roll up tight and place seam-side down on a hot skillet. Cook 2-3 mins each side till crispy.
Tips and Advice
To keep things from getting soggy, let shrimp and veggies cool a bit before wrapping. And if your tortilla won’t stick, dab some water or a little cheese along the edge to seal it shut.
Variations of Shrimp Burritos
Spicy Shrimp Burrito
Add chopped jalapeños, a dash of hot sauce or use a fiery salsa for anyone who wants extra heat.
Vegetarian and Vegan Options
Swap the shrimp for tofu, jackfruit or tempeh. They soak up flavors and give you that nice texture.
Shrimp Burrito Bowl
No tortilla? No problem. Put rice in a bowl, top with shrimp and all your favorite fillings, then drizzle sauce on top.
Serving Suggestions
Round out your shrimp burritos with:
- Chips and guac or salsa
- Mexican street corn (elote)
- Fresh green salad
Drinks like horchata, agua fresca or a cold beer go great too. For a fun spread, lay everything out on a big platter so folks can build their own.
Popular Shrimp Burrito Restaurants
Lots of places put their spin on this classic:
- Chipotle: Customize every part, from rice to sauce.
- Taco Del Mar: Known for coastal flavors and fresh seafood.
- Local food trucks: They often use seasonal ingredients and unique sauces.
Cook's Tips for the Best Shrimp Burrito
- Pick fresh or high-quality shrimp for the best taste.
- Try different cooking methods—grill, sauté or bake—to see what you like most.
- Balance your flavors by mixing mild and spicy sauces or adding a creamy topping.
Frequently Asked Questions (FAQs)
What can I serve with shrimp burritos?
Chips with salsa or guac, a simple salad, or even Mexican street corn all work great.
How do I store leftover shrimp burrito?
Wrap leftovers in foil or plastic and put in the fridge. Eat within 2 days.
Can I freeze shrimp burritos?
Yep, wrap them tight in foil or plastic and freeze up to 3 months. Thaw then warm in the oven or microwave.
What other proteins can I use?
Chicken, beef, pork or plant-based options like jackfruit are all good substitutes.
How can I make my burrito spicier?
Mix in jalapeños, use spicy salsa or spread on some chipotle mayo for a real kick.
Conclusion
Shrimp burrito is a tasty mash-up of flavors and textures that’s easy to make at home. Whether you stick to the classic recipe or try out fun twists, rolling your own burrito can be a simple and fun kitchen adventure.
shrimp burrito
Equipment
- 1 large skillet
- 1 cutting board
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 large serving spoon
- 1 tortilla warmer or foil
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup bell peppers, diced
- 1 cup onion, diced
- 1 cup cooked rice white or brown
- 1 cup black beans, rinsed and drained
- 1 cup shredded lettuce
- 1 cup pico de gallo or salsa
- 4 large flour tortillas
- 1 cup shredded cheese cheddar or Mexican blend
- optional sour cream for serving
- optional avocado for serving
Instructions
- In a mixing bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss until the shrimp are evenly coated with the seasoning.
- Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp and sauté for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove from heat.
- In the same skillet, add the diced bell peppers and onion. Sauté for 3-5 minutes, or until the vegetables are tender.
- In a large mixing bowl, combine the cooked shrimp, sautéed vegetables, cooked rice, black beans, and half of the shredded cheese. Stir well to combine.
- Warm the flour tortillas in a tortilla warmer or in foil for a few minutes in a preheated oven.
- To assemble each burrito, place a generous portion of the shrimp mixture in the center of a tortilla. Top with shredded lettuce, pico de gallo, and the remaining cheese. If desired, add sour cream and avocado.
- Fold in the sides of the tortilla, then roll it up from the bottom to the top to create a burrito. Repeat with the remaining tortillas and filling.
- Serve the burritos warm, with extra pico de gallo, sour cream, and avocado on the side.
