These burritos are a great way to spice up your normal Mexican food night. Grab your favorite pico de gallo and get ready for some shrimp. If you’re not a fan of Old Bay, swap out the aioli for your favorite sauce and enjoy!

We used whole wheat tortillas for our burritos which was delicious and seen in the picture above. You could get as creative as you’d like with these burritos. Use the shrimp filling as a base and go wild with your usual go to toppings.

Tips for this recipe:

• Taste as you go! When you are making the aioli or nearing completion of the shrimp filling, do a taste test to make sure you have enough seasoning. Packed with veggies, this meal is taken to the next level when you have enough seasoning.
• Don’t overcook your shrimp. If they look done, they probably are! Overcooking shrimp won’t ruin the meal, but if you overcook them they will be tough.

Recipe:

Old Bay Shrimp Burritos

For the original recipe click here.

Ingredients:

Old Bay Aioli:

1/3 cup mayo

1 1/2 teaspoon sriracha

3/4 teaspoon lime juice

1/2 teaspoon Old Bay seasoning

1 teaspoon water

Salt

Shrimp Filling:

1 tablespoon olive oil

1/2 yellow onion

1 small green bell pepper

2 cloves garlic

1 pound shrimp, peeled and deveined, tails removed

1/4 teaspoon ground cumin

1/4 teaspoon paprika

Salt

Pepper

Other Ingredients:

4 large tortillas

1 cup cooked white rice

1 cup cooked black beans

3/4 cup shredded Mexican cheese

1 cup shredded lettuce

1 cup pico de gallo

1 avocado

2 tablespoons chives

Instructions:

1. Whisk together all aioli ingredients in a small bowl. Salt to taste and set aside.
2. Chop onion, dice bell pepper, and dice garlic. Add to a large skillet over medium high and cook until light golden (2 minutes).
3. Stir in shrimp, cumin, paprika, salt, and pepper. Stir occasionally until just cooked through (4 minutes).
4. Start assembling burritos by laying tortilla on plate and add 1/4 cup rice and beans. Top with 1/4 cup shrimp filling and cheese, lettuce, pico de gallo, and avocado slices. Garnish with chives and aioli.

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