If you love the idea of a hearty burrito but want something lighter and fresher than beef or chicken, this shrimp burrito recipe is calling your name. I still remember the first time I made shrimp burritos at home. It was one of those “what’s for dinner?” nights when all I had was a bag of shrimp in the freezer, some black beans, and a stack of flour tortillas. Twenty-five minutes later? The best burritos I’d ever tasted — fresh, juicy, and full of flavor.
These shrimp burritos come together quickly with pantry staples and simple prep. I’ll walk you through how to season and cook shrimp perfectly over medium-high heat, roll up a burrito that won’t fall apart, and keep everything warm and tasty until you’re ready to dig in. Don’t worry if you’ve never made homemade burritos — I’ll show you all my tricks so you can whip these up like a pro!
Why You’ll Love This Shrimp Burrito Recipe
This shrimp burrito recipe is my go-to for busy weeknights or easy weekends because it checks all the boxes:
- ✅ Quick & Easy: From prep to table in about 30 minutes — minimal fuss!
- ✅ Fresh & Flavorful: The shrimp stay juicy, and the toppings add brightness.
- ✅ Healthier Burrito Option: Lean protein with fiber-packed black beans.
- ✅ Family-Friendly: Everyone can customize their fillings and toppings.
- ✅ Pantry Staples: Uses simple ingredients like shrimp, black beans, and flour tortillas.
Ingredients You’ll Need
Here’s exactly what you need for the best homemade shrimp burrito recipe:
For the Shrimp:
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (adds depth)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Juice of 1/2 lime
For the Burrito Fillings:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice (white or brown)
- 1 cup shredded lettuce
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup pico de gallo or salsa
- 1/4 cup sour cream or Greek yogurt
- 4 large flour tortillas (10-inch)
Optional Extras:
- Sliced avocado or guacamole
- Fresh cilantro, chopped
- Hot sauce for serving
Mini Tip:
Warm tortillas wrap better and won’t tear — keep them covered in foil or a towel until ready to assemble.
Ingredient Substitutions
This shrimp burrito recipe is super flexible. Here are a few smart swaps:
- Shrimp: Use cooked frozen shrimp if you’re short on time — just thaw and season lightly.
- Black Beans: Pinto beans or refried beans work well too.
- Rice: Swap for cilantro-lime rice, Mexican rice, or even cauliflower rice for a low-carb version.
- Cheese: Any melty cheese works — Monterey Jack, pepper jack, or cotija.
- Tortillas: Use whole wheat tortillas for extra fiber or gluten-free wraps if needed.
How to Make Shrimp Burritos
Follow this step-by-step shrimp burrito recipe, and you’ll be a burrito-rolling pro in no time!
1. Season & Cook the Shrimp (8–10 minutes)
- Pat shrimp dry with paper towels. Place in a bowl and toss with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, pepper, and lime juice.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from heat and cover to keep warm.
2. Warm the Tortillas (2 minutes)
- Heat tortillas one at a time in a dry skillet for 20–30 seconds per side or wrap them in foil and warm in a 300°F oven for 5 minutes.
3. Get Ready to Assemble (5–10 minutes)
- Lay a warm tortilla on a clean surface. Add a spoonful of rice, black beans, a handful of shredded lettuce, a few shrimp, shredded cheese, pico de gallo, and a dollop of sour cream.
4. Roll the Burritos (3 minutes)
- Fold in the sides, then roll up the burrito tightly from the bottom. Place seam side down.
5. Warm or Crisp (Optional)
- For an extra treat, sear the burrito in a hot skillet for 1–2 minutes per side until lightly golden and crisp.
6. Serve & Enjoy!
- Slice in half if you like, sprinkle with fresh cilantro, and add hot sauce or extra lime juice if desired. Dig in!
Total Time: About 30 minutes
Expert Tips for Success
✅ Use Medium-High Heat: This keeps the shrimp juicy and gives a nice sear.
✅ Don’t Overcook Shrimp: Shrimp cook fast — 2–3 minutes per side is all you need.
✅ Warm the Tortillas: This step is key to prevent tearing when you roll them up.
✅ Roll Tight: Fold in the sides first, then roll firmly — this keeps all the filling inside.
✅ Prep Toppings Ahead: Lay everything out so assembly is quick and stress-free.
Variations & Add-Ons
You can make this shrimp burrito recipe your own with these tasty ideas:
- Low-Carb Version: Use large lettuce leaves instead of flour tortillas.
- Dairy-Free: Skip the cheese and sour cream, and add extra salsa or guac.
- Spicy: Add sliced jalapeños or drizzle with your favorite hot sauce.
- Tex-Mex Twist: Add corn, sautéed peppers, or fajita veggies.
- Breakfast Burrito: Add scrambled eggs and hash browns to the shrimp mix!
Serving Suggestions
Pair your shrimp burrito with:
- A side of tortilla chips and fresh guacamole.
- A simple side salad with lime vinaigrette.
- Mexican street corn or grilled veggies.
- A cold, crisp Mexican beer or sparkling water with lime.
For presentation, slice burritos in half and wrap one end in parchment paper — it looks great and keeps the fillings in place.
Storage & Reheating
Fridge: Store leftover assembled burritos wrapped tightly in foil for up to 2 days.
Freezer: Freeze uncut burritos in plastic wrap and foil for up to 2 months.
Reheating: For best results, reheat in a skillet over medium heat until warmed through. Or microwave for 1–2 minutes, but the tortilla may be softer.
Nutrition Information (per burrito)
Approximate values:
- Calories: 450
- Protein: 28g
- Carbs: 40g
- Fat: 15g
- Fiber: 6g
- Sugar: 2g
- Sodium: 680mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 15 minutes | 30 minutes |
Frequently Asked Questions
Can I use frozen shrimp for this shrimp burrito recipe?
Yes! Just thaw frozen shrimp completely, pat them dry, and season as directed. Frozen cooked shrimp work too — just warm them gently.
What tortillas are best for shrimp burritos?
Large flour tortillas are perfect because they’re flexible and hold all the fillings. Warm them before rolling to prevent tearing.
Can I make shrimp burritos ahead of time?
Yes! Prep the shrimp and fillings ahead, then assemble and warm when ready to eat. You can also freeze wrapped burritos for up to 2 months.
What toppings go well with shrimp burritos?
Try shredded lettuce, pico de gallo, avocado, hot sauce, extra cheese, or a squeeze of lime juice for extra flavor.
How do I keep shrimp from getting rubbery?
Shrimp cook quickly! Sauté over medium-high heat for just 2–3 minutes per side until pink and opaque. Don’t overcook!
Conclusion
I hope you love this fresh, easy shrimp burrito recipe as much as my family does. It’s quick, customizable, and bursting with flavor — perfect for a weeknight meal or weekend treat. If you give this recipe a try, leave me a comment, rate it below, or share your favorite add-ons. I’d love to see your tasty creations. Happy cooking!
Shrimp Burrito Recipe
Ingredients
Method
- Season & Cook the Shrimp (8–10 minutes)
- Pat shrimp dry with paper towels. Place in a bowl and toss with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, pepper, and lime juice.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from heat and cover to keep warm.
- Warm the Tortillas (2 minutes)
- Heat tortillas one at a time in a dry skillet for 20–30 seconds per side or wrap them in foil and warm in a 300°F oven for 5 minutes.
- Get Ready to Assemble (5–10 minutes)
- Lay a warm tortilla on a clean surface. Add a spoonful of rice, black beans, a handful of shredded lettuce, a few shrimp, shredded cheese, pico de gallo, and a dollop of sour cream.
- Roll the Burritos (3 minutes)
- Fold in the sides, then roll up the burrito tightly from the bottom. Place seam side down.
- Warm or Crisp (Optional)
- For an extra treat, sear the burrito in a hot skillet for 1–2 minutes per side until lightly golden and crisp.
- Serve & Enjoy!
- Slice in half if you like, sprinkle with fresh cilantro, and add hot sauce or extra lime juice if desired.
Notes
✅ Don’t Overcook Shrimp: Shrimp cook fast — 2–3 minutes per side is all you need.
✅ Warm the Tortillas: This step is key to prevent tearing when you roll them up.
✅ Roll Tight: Fold in the sides first, then roll firmly — this keeps all the filling inside.
✅ Prep Toppings Ahead: Lay everything out so assembly is quick and stress-free.
