Old Bay Shrimp Burritos 🌯 | Easy, Simple, Protein-Packed

Shrimp burritos are nothing new—but this version takes them to another level. The key? A bold hit of Old Bay seasoning paired with a creamy, spicy lime-Sriracha aioli that ties everything together. These burritos are layered with textures and flavors: tender shrimp, crunchy veggies, creamy avocado, and tangy pico de gallo, all wrapped in a soft tortilla.

Perfect for busy weeknights or relaxed weekend dinners, this recipe is quick to prepare, satisfyingly hearty, and easy to customize. Let’s dive into how to build the ultimate shrimp burrito—with a few smart tweaks and pro tips that elevate the dish without complicating it.

Why You’ll Love These Shrimp Burritos

These wraps strike the right balance between comforting and fresh. Here’s what makes them a standout:

• Fast and flavorful: You’ll be ready to eat in about 30 minutes.
• Big, bold taste: Old Bay adds a savory, slightly smoky punch without overpowering the shrimp.
• Customizable fillings: Ideal for using up leftover rice or beans.
• Satisfying but not heavy: A good mix of protein, carbs, and fresh veggies.

Whether you’re making dinner for one or feeding a crowd, these burritos fit the bill.

Choosing the Right Shrimp

Shrimp is the star, so quality matters. Go for medium to large shrimp (21–30 count) that are peeled and deveined. Fresh or frozen both work well—just make sure to thaw frozen shrimp completely and pat them dry to prevent excess moisture in the skillet.

Pro tip: Avoid precooked shrimp for this recipe. You want the shrimp to soak in the flavor as it cooks.

The Power of Old Bay Seasoning

Old Bay isn’t just for crab boils. Its blend of celery salt, paprika, and spices works wonders on shrimp, especially when pan-seared. It creates a savory crust and brings a touch of heat without overwhelming the seafood’s natural sweetness.

If Old Bay isn’t available, a mix of paprika, cayenne, garlic powder, and celery salt makes a solid substitute.

Making the Spicy Lime Aioli

The aioli is more than a sauce—it’s the element that ties all the components together. Creamy, citrusy, and a bit spicy, it adds contrast to the warm shrimp and savory rice.

What You’ll Need:

• Light mayo for a creamy base
• Sriracha for gentle heat
• Fresh lime juice for acidity
• Old Bay to echo the shrimp’s seasoning

Whisk everything until smooth, and add a teaspoon or two of water if needed to thin it out. The aioli can be made ahead and stored in the fridge for up to 3 days.

Building the Perfect Burrito Base

Every solid burrito starts with a sturdy base. Here, we use a mix of brown rice and black beans to keep things hearty and nutritious.

• Cooked brown rice offers a nutty flavor and fiber.
• Canned black beans, rinsed and drained, add creaminess and protein.
• Mexican blend cheese melts into the fillings, creating a rich, satisfying bite.

Warm your tortillas before assembling so they’re pliable and easy to roll.

Fresh Toppings Make the Difference

To balance the warm, savory fillings, these burritos get a generous layer of cool, crisp toppings:

• Shredded lettuce adds crunch.
• Pico de gallo, drained well, brings brightness and acidity.
• Avocado slices provide creaminess and healthy fat.
• Chopped chives deliver a mild onion flavor and a pop of green.

You can also add extras like pickled onions, jalapeños, or a squeeze of extra lime for a boost of flavor.

Step-by-Step: How to Assemble and Roll

Here’s how to make sure your burrito holds together:

1. Warm the tortilla in a pan or microwave for 10–15 seconds until flexible.
2. Layer the fillings: Start with rice and beans, then shrimp, cheese, and veggies. Drizzle with aioli.
3. Fold in the sides and roll tightly from the bottom up, keeping pressure to secure the filling.
4. Slice in half if desired, or wrap in foil for a portable meal.

Serving Suggestions

These burritos are satisfying on their own, but you can round them out with simple sides:

• Tortilla chips and guacamole
• Charred corn salad
• Fresh fruit or a citrus slaw
• Iced tea, or lime agua fresca

For meal prep, wrap burritos tightly in foil and refrigerate for up to 3 days. Reheat in the oven or a dry skillet for best texture.

Variations and Substitutions

• Low-carb: Swap flour tortillas for low-carb wraps or serve as a burrito bowl.
• Dairy-free: Use dairy-free mayo and omit the cheese.
• Vegetarian: Sub the shrimp with roasted sweet potato or grilled mushrooms seasoned with Old Bay.
• Extra heat: Add sliced jalapeños or a dash of hot sauce to the aioli.

This recipe welcomes personalization—don’t be afraid to adapt it to your pantry and palate.

Final Thoughts

These shrimp burritos are more than the sum of their parts. With just a few pantry staples, they deliver a restaurant-style experience at home. The balance of spice, texture, and fresh ingredients makes them a weeknight staple worth repeating. Once you’ve made them once, you’ll find new ways to tweak and enjoy them again and again.

Whether you’re cooking for yourself or hosting a casual dinner, these burritos are easy to love—and hard to beat.

Old Bay Shrimp Burritos with Spicy Lime Aioli

These Old Bay Shrimp Burritos are a bold, flavor-packed meal filled with juicy shrimp, black beans, brown rice, avocado, and a tangy homemade Sriracha-lime aioli. Perfect for busy weeknights or meal prepping, these wraps come together in under 40 minutes and are customizable, satisfying, and easy to make at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Assembly and resting before serving 10 minutes mins

Total Time 40 minutes mins

Servings: 5 burritos

Course: Main Course

Cuisine: American

Calories: 460

Ingredients Method Notes

Ingredients

  

Shrimp Filling

• 2 teaspoons extra-virgin olive oil
• 0.5 medium onion finely chopped
• 1 medium green bell pepper diced
• 2 cloves garlic minced
• 1 pound shrimp peeled and deveined
• 2 teaspoons Old Bay seasoning

Old Bay Aioli

• 1/3 cup light mayonnaise
• 1.5 teaspoons Sriracha
• 1 teaspoon fresh lime juice
• 1 teaspoon Old Bay seasoning
• 1 teaspoon water optional, for thinning

Burrito Assembly

• 5 burrito-sized flour tortillas warmed
• 1 cup cooked brown rice
• 1 cup black beans canned, drained and rinsed
• 0.5 cup Mexican blend cheese shredded
• 1 cup lettuce shredded
• 0.5 cup pico de gallo drained
• 1 avocado thinly sliced
• 2 tablespoons chopped chives

Method

 

Prepare Shrimp Filling

1. Heat olive oil in a large skillet over medium-high heat. Add onion and green bell pepper; sauté for 2–3 minutes.
2. Add garlic and cook for another 30–60 seconds until fragrant.
3. Add shrimp to the skillet and season with Old Bay. Cook until shrimp turns pink and is fully cooked through, about 3–5 minutes.

Make the Old Bay Aioli

1. In a small bowl, whisk together light mayonnaise, Sriracha, lime juice, and Old Bay seasoning. Add 1–2 teaspoons of water to thin, if needed.

Assemble and Serve

1. Warm tortillas in a dry pan or microwave until flexible.
2. In each tortilla, layer 1/5 of the rice, black beans, cooked shrimp, shredded cheese, lettuce, pico de gallo, avocado, and chopped chives.
3. Drizzle with prepared aioli.
4. Fold over the bottom of the tortilla, tuck in the sides, and roll up tightly to form a burrito.
5. Let burritos rest for 5–10 minutes before slicing or serving.

Notes

• You can prep the aioli and rice in advance to save time.
• For extra heat, add more Sriracha or chopped jalapeños to the burrito.
• Use whole wheat tortillas or low-carb wraps as alternatives.