Last updated on June 16th, 2022 at 04:15 pm
This recipe comes loosely based on the grilled shrimp burrito I used to get from a lesser-known chain restaurant called Rubio’s. It was a favorite growing up, was really close to our house, and mom liked it. So it was one of the more common places to go if we went out to eat. At one point they changed how they made the burrito though and it was never the same…
While my fried shrimp burrito isn’t a true attempt to copy that original burrito, it was an inspiration. Just like Taco Bell inspired my quesarito copycat recipe. Turning the chipotle crema into more of a chipotle dressing might hew closer to the original recipe.
I decided to fry the shrimp for my recipe, cause why not. If you don’t feel like the extra effort of frying shrimp, then you can use grilled shrimp instead. But the added crunch from the fried shrimp is amazing.
So let’s go ahead and prep all these delicious ingredients to make the filling for these burritos.
Shrimp Burrito Recipe
You will need some kind of chipotle crema for the burrito. I may be a bit biased, but I would highly recommend my recipe. However, you can use one of your own or buy some if you want to skip this step.
The most difficult part of the recipe is the coating and frying of the shrimp.
To do this, set up three different plates or bowls. Put the flour in the first one, beaten eggs in the second one, and panko bread crumbs in the third. Then take the shrimp and dip them through each bowl, making sure that they are fully coated in each one.
After coating the shrimp, heat them up in some oil or in an air fryer. And you’re ready to go.
Make sure that you use large tortillas. These are burritos, so they should be large and take two hands to eat.
And if you are feeling a bit fancier, you can make your own cilantro-lime rice to infuse extra flavor into the burritos. Or mix it up with Mexican rice.
Mix or Match
When making burritos at home, I have typically served it as a build-your-own kind of open meal. Bowls of ingredients are set out and each person can make their own exactly how they want it.
You can certainly serve these burritos as make your own.
But you can also pre-mix the filling.
When I approached this recipe, I premixed all of the fillings except for the chipotle crema and lime wedges. Then I built the burritos by adding the filling to the tortilla, drizzling on the chipotle crema, and folding the burrito up.
This way I was able to kind of assembly-line build the burritos. It is quicker, takes fewer bowls, and everyone can eat at once instead of waiting in line to make a shrimp burrito. You can also include Mexican rice, elotes, bean dip, or salsa either on the side or included as filling.
Baja Shrimp Burrito with Chipotle CremaCourse: DinnerDifficulty: Intermediate
Spicy, creamy, and crunchy, try a fried shrimp burrito to bring it all to the table
1 pound peeled, deveined, and shelled shrimp
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
3/4 cup panko bread crumbs
1 large avocado
1/2 cup chopped red onion
1/2 cup chopped tomatoes
2/3 cup green cabbage
1 cup cooked black beans (or canned)
2 cups cooked rice
1/2 cup crumbled cotija cheese
8 large burrito tortillas
2/3 cup chipotle crema
- Set up the dredge for the shrimp by combining the flour, salt, garlic powder, and chipotle powder on one plate, whisk the eggs together into a bowl, and spread the breadcrumbs onto another plate
- Bread the shrimp by dunking them into the flour, then the eggs, and then the breadcrumbs and setting them aside until all shrimp are fully coated
- Deep fry the shrimp in oil at 375°F (190°C) in a fryer, a large pan on the stove, or an air fryer for 3 to 5 minutes until the shrimp are golden-brown (air frying will take about twice as long)
- Chop the avocado, red onion, and tomatoes into 1/4- to 1/2-inch pieces, slice the lime into wedges, and chop the cabbage up into shreds
- If you are letting people make their own burritos, then set all of the ingredients out in separate bowls, or combine the shrimp, avocado, red onion, tomatoes, cabbage, black beans, rice, and cotija cheese in one large bowl together
- Add the filling to the tortillas, drizzle them with chipotle crema, fold them up, and serve
- You may want extra chipotle crema to serve for dipping on the side
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