These loaded shrimp burritos combine zesty Old Bay seasoning with classic Mexican-style fillings for a satisfying meal. The addition of a spicy homemade aioli adds a creamy depth that complements the seafood perfectly.

List of ingredients

1/3 c. mayonnaise – base for the creamy aioli.
1 1/2 tsp. Sriracha – adds a spicy kick.
3/4 tsp. fresh lime juice – provides a bright, acidic balance.
1/2 tsp. Old Bay seasoning, plus more for serving – primary flavor profile.
Kosher salt (optional) – to taste for the sauce.
1 tsp. water – used to thin the aioli consistency.
1 tbsp. extra-virgin olive oil – for sautéing vegetables.
1/2 yellow onion, finely chopped – adds aromatic sweetness.
1 small green bell pepper, diced – provides crunch and color.
2 cloves garlic, thinly sliced – for pungent flavor.
1 lb. small shrimp, peeled and deveined, tails removed – the main protein.
1/4 tsp. ground cumin – adds earthy notes.
1/4 tsp. paprika – for color and mild sweetness.
Kosher salt – for seasoning the shrimp.
Freshly ground pepper – for seasoning the shrimp.
4 large flour tortillas, warmed – the wrap for the ingredients.
1 c. cooked long-grain white rice – a hearty filler.
1 c. cooked black beans, rinsed and drained – provides protein and texture.
3/4 c. shredded Mexican cheese – for creamy, salty flavor.
1 c. shredded lettuce – adds freshness and crunch.
1 c. pico de gallo, drained – a fresh tomato and onion salsa.
1 avocado, thinly sliced – adds richness.
2 tbsp. chopped chives, plus more for serving – for a mild onion garnish.

step-by-step instructions

Prepare the aioli: Whisk together the mayonnaise, Sriracha, lime juice, Old Bay, and 1 teaspoon of water in a small bowl. Season with salt if desired.
Sauté aromatics: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, diced bell pepper, and sliced garlic, cooking and stirring occasionally until lightly golden, about 2 minutes.
Cook the shrimp: Stir in the shrimp, cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until the shrimp are opaque and just cooked through, which takes about 4 minutes.
Layer the tortillas: Place a warmed flour tortilla on a serving plate. Add 1/4 cup of cooked rice and 1/4 cup of black beans to the center.
Add fillings: Top the rice and beans with 1/4 of the shrimp mixture, shredded cheese, shredded lettuce, pico de gallo, and avocado slices.
Finish and roll: Sprinkle with chopped chives and drizzle with the prepared aioli. Roll the burrito tightly and repeat the process for the remaining tortillas.
Serve: Slice each burrito in half and serve immediately with extra aioli, a sprinkle of Old Bay, and additional chives.

Shrimp Selection and Preparation

Choosing the Right Shrimp Size

Small to medium shrimp are ideal for burritos because they distribute evenly throughout the wrap. Larger shrimp may create lumps in the burrito, making it harder to roll and eat without the filling falling out.

Handling Frozen Shrimp

If using frozen shrimp, thaw them completely in the refrigerator overnight or under cold running water. Pat them dry with paper towels before cooking to ensure they sear properly rather than steaming in the pan.

Maintaining Shrimp Texture

Avoid overcooking the shrimp, as they can become rubbery and tough. Remove them from the heat the moment they turn opaque and form a ‘C’ shape rather than a tight ‘O’ shape.

Optimizing Burrito Fillings

Perfecting the Rice Texture

Use long-grain white rice for a fluffier texture that doesn’t clump. Rinsing the rice before cooking removes excess starch, which prevents the rice from becoming gummy inside the burrito.

Preparing Black Beans

Always rinse canned black beans thoroughly under cold water to remove excess sodium and canning liquids. Draining them well prevents the burrito from becoming soggy from the inside.

Managing the Pico de Gallo

Pico de gallo contains a lot of juice from the tomatoes and lime. Use a fine-mesh strainer to drain the salsa before adding it to the burrito to keep the tortilla intact.

Adding the Right Cheese

A shredded Mexican blend is recommended for its melting properties. If you prefer a stronger flavor, a sharp white cheddar or Monterey Jack can be used for a similar creamy result.

Advanced Rolling and Warming Techniques

Warming the Tortillas

Warm flour tortillas on a dry skillet over medium heat for 15-30 seconds per side. This makes them more pliable and prevents them from cracking while you are rolling them.

The Tuck and Roll Method

Place the fillings in the center but leave a few inches of space on the sides. Fold the side edges inward first, then roll from the bottom up tightly to secure all ingredients.

Sealing the Burrito

For a professional finish, place the rolled burrito seam-side down in a hot skillet for 30 seconds. This toasts the exterior and seals the seam shut, preventing leaks.

Aioli Variations and Enhancements

Adjusting the Spice Level

If the Sriracha provides too much heat, replace half of it with a mild chili sauce or omit it entirely for a creamy lime flavor. To increase the heat, add a pinch of cayenne pepper.

Adding Zest for Brightness

For a more intense citrus flavor, grate fresh lime zest into the aioli along with the juice. This adds a floral aroma that pairs well with the Old Bay seasoning.

Alternative Creamy Bases

You can substitute mayonnaise with Greek yogurt for a tangier, lower-calorie option. Note that this will change the richness of the sauce and may require a bit more lime juice for balance.

Storage and Reheating Guidelines

Cold Storage Instructions

Store assembled burritos in an airtight container in the refrigerator for up to 2 days. Keep the aioli in a separate sealed container to prevent the tortillas from becoming soggy.

Reheating for Crispness

Avoid the microwave if possible, as it can make tortillas chewy. Instead, reheat the burrito in a toaster oven or a dry skillet over medium heat until the exterior is crisp.

Freezing Potential

Burritos without fresh lettuce and avocado can be frozen for up to a month. Wrap them tightly in foil and parchment paper, then thaw in the fridge before reheating in the oven.

Common Troubleshooting

Dealing with Soggy Tortillas

Sogginess usually occurs when wet ingredients like pico de gallo or aioli touch the tortilla directly. Place the rice and cheese layers first to create a moisture barrier.

Fixing Over-Seasoned Shrimp

If the Old Bay or salt is too strong, add a squeeze of fresh lime juice or a dollop of sour cream to the filling. The acidity and creaminess help neutralize excessive salt.

Preventing Avocado Browning

To keep sliced avocado from oxidizing, toss the slices in a small amount of lime juice before adding them to the burrito. The citric acid slows down the browning process.

Frequently Asked Questions

Can I use a different seasoning instead of Old Bay?

Yes, Cajun seasoning or a blend of paprika, garlic powder, and celery salt can be used. However, Old Bay provides a specific celery-salt profile that is characteristic of this recipe.

What is the best way to peel and devein shrimp quickly?

Use a small paring knife to make a shallow slit along the back of the shrimp to remove the vein. If buying frozen, look for ‘easy-peel’ options to save time.

Can I make this recipe vegan?

Replace the shrimp with firm tofu or cauliflower florets, use vegan mayonnaise for the aioli, and swap the Mexican cheese for a plant-based alternative.

Which tortillas work best for these burritos?

Large flour tortillas (burrito size) are essential because they provide enough surface area to hold the volume of the fillings without tearing.

How do I stop the burrito from falling apart?

Avoid overfilling the tortilla. Leave enough room on the edges to fold and roll; if the filling reaches the edge, the burrito will likely split during the rolling process.