Old Bay Shrimp Burritos

This is one of those recipes that you’re like…I have no idea what I’m getting myself into. You just sort of pray that it’s edible. Not only is it edible but it’s AMAZING. I always make a double batch of the aioli because I’m a human and I like tasty things.

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Serving Size: 4 burritos

Chef: Laura Rege, Delish

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Old Bay Shrimp Burritos

These are fantastic. Trust me...double the aioli sauce.

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

For the Old Bay Aioli

• 1/3 cup mayonnaise
• 1 1/2 teaspoon Sriracha
• 3/4 teaspoon fresh lime juice
• 1/2 teaspoon Old Bay seasoning, plus more for serving

For the Shrimp Filling

• 1 tablespoon 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 teaspoon ground cumin
• 14 teaspoon paprika
• Kosher salt
• Freshly ground pepper

For the Burrito Assembly

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

Instructions

1. Make aioli: Whisk together mayo, Sriracha, lime juice, Old Bay, and 1 teaspoon water. Season with salt, if desired.
2. Make shrimp filling: In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic. Cook, stirring occasionally, until lightly golden, about 2 minutes.
3. Stir in shrimp, cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.
4. Assemble burritos: Lay a tortilla on a serving plate. Add 1/4 cup each of the rice and beans. Top with 1/4 each of the shrimp filling, cheese, lettuce, pico de gallo, and avocado slices. Sprinkle with chives and drizzle with aioli.
5. Roll burrito tightly and repeat with remaining tortillas and ingredients.
6. Slice each burrito in half and serve with more aioli, Old Bay, and chives.

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Notes: