Description
This Old Bay Shrimp Burrito recipe offers a flavorful twist on taco night by combining spicy Old Bay-seasoned shrimp with fresh ingredients like brown rice, black beans, and shredded lettuce, all wrapped in a warm flour tortilla and finished with a zesty, spicy mayonnaise dip.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound Sizzlefish Wild Gulf Shrimp (Can substitute with fish or chicken.)
- 2 tablespoons Old Bay Seasoning (Substitute with Cajun seasoning for variation.)
- 1 teaspoon Cumin (Ground coriander can be used as a substitute.)
- 2 tablespoons Avocado Oil (Can replace with olive or vegetable oil.)
Fillings
- 1 cup Cooked Brown Rice (White rice can be used instead.)
- 1 can Black Beans (Can substitute with pinto beans or lentils.)
- 1 small Chopped Red Onion (Use green onions or shallots for milder flavor.)
- 2 cups Shredded Leafy Lettuce (Cabbage can be used for firmer texture.)
- 1 cup Shredded Jack Cheese (Cheddar or dairy-free alternative can be used.)
- 4 large Flour Tortillas (Whole wheat tortillas can be a healthier option.)
Spicy Mayonnaise Dip
- 1/2 cup Mayonnaise (Greek yogurt can be a lighter alternative.)
- 2 tablespoons Fresh Lime Juice (Lemon juice is an acceptable substitute.)
- To taste Hot Sauce or Sriracha (Adjust according to spice preference.)
- To taste Additional Old Bay Seasoning (To enhance the spicy mayonnaise.)
Instructions
- Preparation: Start by thawing the shrimp if frozen and chopping your vegetables. Make sure everything is ready for quick assembly!
- Make the Spicy Mayonnaise: In a bowl, combine mayonnaise, fresh lime juice, hot sauce, and a sprinkle of Old Bay seasoning. Mix well and refrigerate while you cook the shrimp to let the flavors meld.
- Season the Shrimp: Pat the shrimp dry with a paper towel, then toss them in a bowl with Old Bay seasoning and cumin until evenly coated for a flavorful punch.
- Cook the Shrimp: Heat avocado oil in a skillet over medium heat. Add the seasoned shrimp and cook for about 5 minutes, stirring occasionally, until they turn pink and are cooked through.
- Assemble the Burritos: Lay out each flour tortilla and layer with cooked brown rice, black beans, chopped red onion, shredded leafy lettuce, the sautéed shrimp, and shredded jack cheese. Fold and roll the tortilla tightly to secure the filling.
- Toast the Burritos: Using the same skillet, place the assembled burritos seam-side down. Toast them for 1-2 minutes per side until the tortillas are golden and crispy on the outside, helping to meld the flavors inside.
- Serve: Slice each burrito in half and serve warm. Add the spicy mayonnaise dip on the side for an extra kick and enhanced flavor experience.
Notes
- For a variation, substitute shrimp with fish or chicken.
- Try Cajun seasoning instead of Old Bay for a different spice profile.
- Use white rice if brown rice is not preferred.
- Substitute black beans with pinto beans or lentils for variety.
- Whole wheat tortillas can be used as a healthier alternative.
- The spicy mayonnaise can be made lighter by using Greek yogurt instead of mayonnaise.
- Adjust the amount of hot sauce to suit your preferred spice level.
- To keep burritos crispy, toast them just before serving.
