Best Old Bay Shrimp Burritos

These loaded shrimp burritos are the kind of better than takeout recipes that instantly make dinner feel a little more exciting. Packed into warm flour tortillas, they’re loaded with rice, black beans, shredded cheddar, lettuce, pico de gallo, and creamy avocado, with a bold shrimp filling and homemade Old Bay aioli bringing everything together.

You definitely won’t find these on the Chipotle menu. The real standout here is the shrimp, seasoned well and cooked with bell peppers and onion until everything is flavorful, colorful, and ready to be tucked into each burrito alongside all those classic fillings.

And then there’s the sauce. No shrimp burrito like this feels complete without that creamy, saucy Old Bay aioli. Made with a kick of Sriracha and plenty of Old Bay seasoning, it adds big flavor to every bite and gives the whole burrito that extra something special.

It’s so good, in fact, that it’s not just spread inside the burritos—it’s served on the side too. That way, every bite can get an extra swipe of that zesty, spicy, creamy goodness.

If you’re ready to switch up your usual burrito routine, these loaded shrimp burritos are a delicious way to do it. They come together in under an hour and make a seriously satisfying weeknight dinner that feels just a little more impressive than the usual.

Yield: 4

Best Old Bay Shrimp Burritos

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This Old Bay Shrimp Burritos is super easy and definitely yummy. It works nicely, too. Left overs make a best dinner the following moment. This looks and sounds so good! I think I might try it as a burrito bowl instead. Either way, I’m sure this will be a hit.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

FOR OLD BAY AIOLI:

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• 1/3 c. mayonnaise
• 1 1/2 tsp. Sriracha
• 3/4 tsp. fresh lime juice
• 1/2 tsp. Old Bay seasoning, plus more for serving
• Kosher salt (optional)

FOR SHRIMP FILLING:

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• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 1 small green bell pepper, diced
• 2 cloves garlic, thinly sliced
• 1 lb. small shrimp, peeled and deveined, tails removed
• 1/4 tsp. ground cumin
• 1/4 tsp. paprika
• Kosher salt
• Freshly ground pepper

FOR ASSEMBLING BURRITO:

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• 4 large flour tortillas, warmed
• 1 c. cooked long-grain white rice
• 1 c. cooked black beans, rinsed and drained
• 3/4 c. shredded Mexican cheese
• 1 c. shredded lettuce
• 1 c. pico de gallo, drained
• 1 avocado, thinly sliced
• 2 tbsp. chopped chives, plus more for serving

Instructions

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