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

In preparation for this recipe, I made posts for spicy chipotle crema and how to fold a burrito. Those ones help set the stage for making this 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 Crema

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

8

servings

Prep time

45

minutes

Cooking time

15

minutes

Total time

1

hour 

Spicy, creamy, and crunchy, try a fried shrimp burrito to bring it all to the table

Ingredients

• 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

• 2 eggs

• 3/4 cup panko bread crumbs

• 1 large avocado

• 1/2 cup chopped red onion

• 1/2 cup chopped tomatoes

• 1 lime

• 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

Directions

• 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

Notes

• You may want extra chipotle crema to serve for dipping on the side

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The post Fried Baja Shrimp Burrito with Chipotle Crema appeared first on Do You Roux?.

I love breakfast burritos, shrimp burritos, basically anything in a burrito. But the bane of my existence for the longest time was trying to figure out how to fold a burrito so it didn’t immediately come undone during my first bite.

Food everywhere, with an empty tortilla.

Or you bite in and slowly push everything out a hole in the back of the burrito. Same problem.

Still tastes good, but now you have to go get a fork. Which takes away from the burrito experience. Burritos are a hands-on experience and are meant to be eaten that way.

Maybe you’re already a pro at wrapping burritos and don’t understand how it would be difficult. But it was for me.

So I’ve buckled down and figured out how to fold a burrito. Properly. If you’ve ever had your own issues with wrapping a burrito up tightly, then read on and get to rolling. This technique will work for burritos, wraps, and chimichangas.

Tips for Burrito Folding Success

Before you even get started, let’s review some general tips for success.

• Large tortillas – A larger tortilla is easier to fill and roll up (up to a certain point I guess…). Smaller ones will take a lot less filling and just may not have enough area to fold up properly.
• Warm tortillas – Slightly warming the tortilla – either quickly on a stovetop or in a tortilla warmer in the microwave – will make it more pliable for filling and folding. Just be careful if you are heating it up on the stovetop that you don’t accidentally leave it on too long so that it becomes crispy. It that happens, then it will just crack as you roll it.
• Don’t overfill! – This is by far my biggest issue when I was learning how to fold a burrito. I just want more of that tasty filling. But overfilling makes it harder (or impossible) to actually close the burrito up. Try to hold back a little. But I don’t blame you if you stuff it full.
• Heat up the seam – To really make sure the end of the burrito doesn’t just unfold, you can set the burrito seam-side down on a frying pan for a few minutes. It’ll kind of lock the tortilla in place. This step isn’t really necessary, but it can help if you really want it to stay closed then it’ll help.

Now that you’ve got the starting tips, let’s get into the actual step-by-step instructions for how to fold a burrito.

How to Fold a Burrito Step By Step

Step 1: Lay the tortilla out on a large, flat surface

Start off with a plain tortilla, laid out and ready for the filling.

Make sure to give yourself some space to work. I suggest a large, flat area so there is room all around it to easily fold and roll the burrito up. It is not as easy to work around plate edges, so I don’t recommend trying to do it on a plate.

Step 2: Add the filling, spread out just below the center line of the tortilla

Add the filling on top of the tortilla a little below the centerline of the tortilla.

Include all toppings, sauces, etc that you want inside. Though saving some sauce for topping can be a great option. I love drizzling my chipotle crema both inside and on top of the burrito.

Remember that you should not overfill the tortilla. Try to look at the overall area. I recommend taking up no more than 1/3 of the overall area of the tortilla so that there is space to fold.

Step 3: Fold in the Sides

Fold the sides of the tortilla in towards the center. Begin the fold where your fillings stop on the sides. Try to make it as parallel as possible, and try to keep the same length in the top and bottom arcs. (note – my photo shows an imperfect example of this, they are a bit off).

To help it stay in place, you can give it a bit of a crease where you folded it. If you are working quickly, then a crease in the sides isn’t required.

Step 4: Fold up the Bottom

With the sides folded in, take the bottom of the tortilla and fold it up to partially cover the filling.

It should cover up to about half of your filling.

Step 5: Roll the Filling up

Now that the sides and bottom are folded in, it is time to start rolling.

From the bottom of the tortilla, take the part that was just folded up and start rolling it up towards the top of the tortilla. This will cover up the remaining filling.

Try to make it a tight and snug roll. You don’t want a bunch of air pockets in there with your filling. Nobody wants to take a bite of empty tortilla. Plus, a tight roll will help with keeping your burrito together.

Step 6: Keep Rolling

Tightly roll the burrito up the rest of the way so that the tortilla fully wraps around.

Once again, make sure that it is tight so that there are no stray air pockets in with your filling. That would cause some disappointing bites.

And once you’ve rolled it all the way up, you’re done! You now have a fully formed burrito and know how to fold a burrito. So go, be free, and fold burritos to your heart’s content without worrying about dropping all your filling out.

Try your new folding technique on my most popular burrito recipes:

• Ultimate Fully Loaded Breakfast Burritos
• Fried Baja Shrimp Burrito with Chipotle Crema
• Taco Bell Copycat Beef and Cheese Quesarito

How to Fold a Burrito

Recipe by Marc PetersonCourse: How To TuesdaysDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Total time

5

minutes

Never deal with filling falling out of your burritos again, learn how to fold a burrito properly

Ingredients

• Tortillas

• Burrito filling

Directions

• Lay the tortilla out on a large, flat surface
• Add the filling, spread just below the center line of the tortilla
• Fold the sides of the tortilla in toward the filling
• Fold the bottom of the tortilla up over the filling
• Roll the filling up tightly from the bottom fold to the top
• Keep rolling until all of the tortilla has been wrapped around the filling

Notes

• Use large tortillas, and warm them up a little so they are more pliable
• Try not to overfill your burrito, it will make it more difficult to fully wrap

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The post How to Fold a Burrito appeared first on Do You Roux?.