Is a shrimp burrito healthy?

Yes! Shrimp is a lean protein , low in calories, and a great source of omega-3 fatty acids . To make your burrito even healthier, try these adjustments: Use whole wheat or low-carb tortillas for extra fiber. Load up on veggies like lettuce, tomatoes, and avocado . Swap sour cream for Greek yogurt and use less cheese for a lighter option.

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works perfectly—just thaw and pat them dry before marinating to prevent excess moisture. To thaw: Place the frozen shrimp in a bowl of cold water and let them sit for 15 minutes , stirring occasionally. Drain and pat dry before marinating.

How do I prevent my burrito from falling apart?

A well-rolled burrito stays intact! Here’s how to keep it together: Don’t overfill —use about ⅔ of the tortilla’s surface for fillings. Warm your tortilla first to make it flexible and easier to roll. Wrap tightly —fold the sides inward, then roll from the bottom up, pressing gently. Toast in a skillet after wrapping to help it hold its shape.

What’s the best way to reheat a shrimp burrito?

Reheating correctly keeps your burrito crispy outside and warm inside : Stovetop: Wrap the burrito in foil and heat in a covered skillet over low heat for 5-7 minutes per side . Oven: Preheat to 350°F , wrap in foil, and bake for 15-20 minutes . Microwave: Unwrap, cover with a damp paper towel, and microwave for 1-2 minutes , but this may soften the tortilla.

Can I freeze shrimp burritos?

Yes! Shrimp burritos are great for meal prep . Here’s how to freeze them properly: Wrap tightly in foil or plastic wrap , then place in a freezer-safe bag. Freeze for up to 3 months . To reheat, bake at 350°F for 20-25 minutes or thaw overnight in the fridge before reheating.

Easy Shrimp Burrito Recipe for a Flavor-Packed Meal

Name: Easy Shrimp Burrito Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb medium shrimp, peeled and deveined; 2 tbsp olive oil; Juice of 1 lime; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; 4 large flour tortillas; 2 cups cooked rice (white or Mexican-style); 1 cup black beans or refried beans; 1 cup fresh pico de gallo; 1 avocado, sliced; 1 cup shredded lettuce; 1/2 cup shredded cheese (cheddar, Monterey Jack, or cotija); 1/4 cup sour cream (optional); Hot sauce, to taste; Fresh cilantro, for garnish

Description

This shrimp burrito recipe is packed with bold flavors, featuring zesty marinated shrimp, fresh avocado, pico de gallo, and warm spices wrapped in a soft tortilla. Quick, easy, and completely customizable, this meal is perfect for weeknight dinners or meal prep.

Ingredients

For the Shrimp & Marinade

1 lb shrimp (medium to large, peeled and deveined)

2 tbsp olive oil

Juice of 1 lime

1 tsp chili powder

½ tsp garlic powder

½ tsp paprika

Salt and black pepper to taste

For the Burritos

4 large flour tortillas (or gluten-free alternatives)

2 cups cooked rice (white or Mexican-style)

1 cup black beans (or refried beans)

1 cup pico de gallo

1 avocado, sliced

1 cup shredded lettuce

½ cup shredded cheese (Monterey Jack, cheddar, or cotija)

Optional Toppings

Sour cream

Hot sauce

Fresh cilantro

Instructions

Marinate the Shrimp:

Pat shrimp dry and place in a bowl.

In a separate bowl, whisk together olive oil, lime juice, chili powder, garlic powder, paprika, salt, and pepper.

Pour the marinade over the shrimp, toss to coat, and let sit for at least 15 minutes.

Cook the Shrimp:

Heat a skillet over medium-high heat and add a drizzle of olive oil.

Arrange shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat.

Prepare the Fillings:

Cook rice according to package instructions and stir in lime juice and chopped cilantro if desired.

Warm black beans in a small saucepan or microwave.

Make fresh pico de gallo by mixing diced tomatoes, onions, jalapeños, lime juice, and salt.

Assemble the Burritos:

Lay a tortilla flat and add a scoop of rice, beans, shrimp, pico de gallo, avocado slices, lettuce, and cheese.

Fold the sides inward, then roll tightly from the bottom up.

Toast the Burrito (Optional):

Heat a dry skillet over medium heat.

Place the burrito seam-side down and toast for 1-2 minutes per side until golden brown.

Serve & Enjoy:

Cut in half and serve with sour cream, hot sauce, and fresh cilantro.

Notes

Make it spicy – Add chipotle sauce, jalapeños, or a spicy crema drizzle.

Low-carb option – Turn it into a burrito bowl with cauliflower rice.

Storage: Wrap burritos in foil and store in the fridge for up to 2 days or freeze for up to 3 months.

Reheating: Warm in a 350°F oven for 15-20 minutes or toast in a skillet until heated through.

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

Nutrition

Serving Size: 1 burrito
Calories: 420
Sugar: 3g
Sodium: 570mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 32g
Cholesterol: 180mg

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