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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Assembly and resting before serving 10 minutes
Total Time 40 minutes
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.