Quick and easy recipe for mouth-watering creole shrimp burritos

Ingredients

• 1 pound Large Shrimp, peeled and deveined (tails removed, pat dried)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Onion (diced)
• 1 Green Bell Pepper (diced)
• 2 Garlic Cloves (thinly sliced)
• 2 teaspoons Creole Seasoning (plus 1 tsp for spread)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Cumin
• 1/2 teaspoon Paprika
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 cups Cooked Rice (white or brown, cooled)
• 1 cup Black Beans (rinsed and drained)
• 4 Flour Tortillas (10‑inch, large)
• 1 cup Mexican Cheese Blend (shredded)
• 1 cup Shredded Lettuce (iceberg or romaine)
• 1/2 cup Pico de Gallo (store‑bought or homemade)
• 2 tablespoons Chives (finely chopped)
• 1/4 cup Mayonnaise (regular)
• 2 tablespoons Sriracha Sauce
• 1 teaspoon Additional Creole Seasoning for Spread

Instructions

1. Prepare Creole Spread

   In a mixing bowl combine mayonnaise, sriracha sauce, lime juice, and 1 teaspoon Creole seasoning. Stir until smooth and set aside.

   Time: PT2M

2. Heat Oil

   Place the skillet over medium‑high heat and add olive oil. Heat for about 1 minute until shimmering.

   Time: PT1M

   Temperature: medium‑high

3. Sauté Vegetables

   Add diced onion, green bell pepper, and sliced garlic to the skillet. Cook, stirring occasionally, for 2–3 minutes until softened.

   Time: PT3M

   Temperature: medium‑high

4. Cook Shrimp

   Add the shrimp to the skillet, then sprinkle with the remaining Creole seasoning, black pepper, cumin, and paprika. Drizzle 1 tablespoon lime juice over the mixture. Cook, stirring, for about 4 minutes until the shrimp turn pink and are cooked through.

   Time: PT4M

   Temperature: medium‑high

5. Turn Off Heat

   Remove the skillet from the burner and transfer the shrimp mixture to a clean dish for later assembly.

   Time: PT1M

6. Warm Tortillas

   Stack the flour tortillas and warm them in the microwave for 20‑30 seconds, or briefly heat each in the skillet for 10 seconds per side. This makes them pliable for folding.

   Time: PT2M

   Temperature: medium

7. Assemble Burritos

   Lay a tortilla flat. In the center, add 1/4 cup cooked rice, 1/4 cup black beans, 1/4 cup shrimp mixture, a sprinkle of shredded cheese, lettuce, pico de gallo, chopped chives, and a drizzle of the Creole spread. Keep the filling centered for easy folding.

   Time: PT5M

8. Fold Burritos

   Fold the bottom edge over the filling, then fold the sides in and continue rolling tightly toward the top edge, creating a sealed burrito.

   Time: PT2M

9. Cut and Serve

   Using a sharp knife, cut each burrito diagonally in half. Arrange on a plate and serve immediately with extra Creole spread if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

6g

Ingredient Substitutions

• Instead of Large Shrimp, peeled and deveined: cooked chicken breast, firm white fish
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Garlic Cloves: garlic powder (1/4 tsp)
• Instead of Creole Seasoning: Cajun seasoning, old bay
• Instead of Cumin: ground coriander
• Instead of Paprika: smoked paprika
• Instead of Lime Juice: lemon juice
• Instead of Cooked Rice: cauliflower rice
• Instead of Black Beans: pinto beans, kidney beans
• Instead of Flour Tortillas: corn tortillas (gluten‑free)
• Instead of Mexican Cheese Blend: cheddar, Monterey Jack
• Instead of Shredded Lettuce: cabbage slaw
• Instead of Pico de Gallo: fresh salsa
• Instead of Chives: green onions
• Instead of Mayonnaise: Greek yogurt (half)
• Instead of Sriracha Sauce: hot sauce
• Instead of Additional Creole Seasoning for Spread: Cajun seasoning

Equipment Needed

• Large Skillet or Fry Pan
• Mixing Bowl
• Spatula or Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Plate or Serving Platter

Critical Steps — Do Not Skip

• Cooking shrimp only until pink to avoid rubbery texture
• Centering the filling before folding to ensure a tight roll
• Warming tortillas just enough to be pliable but not crispy

Chef Tips from the Video

• Use a high‑smoke‑point oil like avocado oil if you prefer a higher heat
• Add a pinch of smoked paprika for extra depth
• For extra crunch, toast the tortillas lightly after folding

Troubleshooting

Storage

Refrigerator: Store assembled burritos in an airtight container for up to 2 days. Reheat in a skillet or microwave before serving.

Freezer: Freezing is not recommended for the fresh lettuce and cheese; you may freeze the cooked shrimp and rice separately for later use.

Room temperature: Do not leave at room temperature for more than 2 hours due to shrimp safety.

Make-Ahead Tips

• Prepare the Creole spread up to 24 hours in advance and refrigerate
• Cook the shrimp and keep it chilled; reheat briefly when assembling
• Pre‑cook rice and beans; store separately in airtight containers

Frequently Asked Questions