Description
Old Bay Shrimp Burritos are a flavorful fusion of succulent, seasoned shrimp and classic burrito ingredients. Packed with rice, black beans, fresh vegetables, and a zesty Old Bay kick, this dish is perfect for a quick weeknight dinner or a satisfying lunch. Serve with a side of salsa, guacamole, or a squeeze of lime for extra zest!
Ingredients
Units
Scale
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp Old Bay seasoning
- 1 clove garlic, minced
- 1 tbsp fresh lime juice
For the Burrito Filling:
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes
- 1/2 cup shredded lettuce
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup salsa or pico de gallo
- 1 avocado, sliced
- 4–6 large flour tortillas
Instructions
- Prepare the Shrimp:
In a bowl, toss shrimp with olive oil, Old Bay seasoning, and minced garlic. Heat a large skillet over medium heat, and cook shrimp for 2–3 minutes per side until pink and opaque. Squeeze fresh lime juice over the cooked shrimp. Remove from heat. - Warm the Tortillas:
Heat the tortillas in a dry skillet or microwave until warm and pliable. - Assemble the Burritos:
- Lay a warm tortilla flat. Spread a layer of rice in the center.
- Add black beans, corn, diced tomatoes, lettuce, and cheese.
- Top with cooked shrimp, a dollop of sour cream, salsa, and a few slices of avocado.
- Roll the Burritos:
Fold the sides of the tortilla inwards, then roll tightly from the bottom to secure the filling. - Serve:
Serve immediately or sear the rolled burritos in a skillet for 1–2 minutes per side for a crispy exterior.
Notes
- For extra spice, add diced jalapeños or drizzle with hot sauce.
- Use whole wheat or gluten-free tortillas if preferred.
- Leftover burritos can be wrapped in foil and stored in the fridge for up to 2 days. Reheat in a skillet or microwave before serving.