I love seafood, especially shrimp. It’s very versatile, and can vary from being the center of the meal to a flavor booster and everything in between. Unfortunately, my family doesn’t feel the same. They are not seafood fans at all and I struggle to find ways to make these meals without having a bunch of waste.
While visiting my sister in Seattle, we decided to try this shrimp burrito recipe. She’s always ready to try my experiments and loves seafood as much as me. We followed the directions pretty much to a tee and the end result was pretty delicious. There were a few things I wanted to change up, but good.
When I got home, we had Mexican dinner and I ended up with leftover rice and beans. I decided to try the shrimp recipe again, but this time I was making some changes. Instead of full-sized shrimp, I used popcorn shrimp. Also, I focused on the Old Bay seasoning as it was so delicious in the sauce.
The experimenting paid off! It was amazing! I was able to have lunch for 4 days with this wonderful recipe. I am so glad I tried it again, and made the changes that I made. I cannot wait to do this one again.
Baja Shrimp Burritos with Old Bay Sauce
½ c onion
1 T EVOO
2 cloves garlic, minced
1 lb popcorn shrimp (can sub with small shrimp, de-veined and tails removed, and chopped into bite size pieces)
¼ tsp old bay seasoning
¼ tsp paprika
Salt and pepper to taste
1 c white rice, cooked
1 15oz can black beans, drained and rinsed
1 8oz pkg pico de gallo
4 10inch tortillas
Aioli Sauce:
1/3 c mayo
¾ tsp lemon juice
1 1/2 tsp sriracha
½ tsp old bay seasoning
First, mix together the ingredients for the aioli sauce. Set that aside and begin work on the filling. Heat up the oil to medium high heat. Brown the onions and add the minced garlic. Once browned, add the shrimp, old bay seasoning and paprika, and salt and pepper to taste. Once all the juices have cooked down, turn the heat down to low and add the rice, black beans, and pico de gallo. Mix together completely and remove from heat.
For assembly, place one tortilla on a flat surface. Use a teaspoon of sauce and spread onto the tortilla. Scoop a quarter of the filling onto the tortilla. Roll the tortilla up burrito style, cut in half for serving, and add a little more aioli sauce.
*I used leftover Spanish rice from a previous mexican dinner. The flavors added a great kick to this burrito. This is a great meal for using up leftover sides from other dishes.
*Because I made this for me alone, I only assembled one burrito. The leftover filling was kept in the refrigerator as was the sauce and I just assembled a new burrito when I was ready to eat one.
