Name: 20-Minute Old Bay Shrimp Burrito - Insanely Flavorful!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 1 tbsp olive oil; 1 tbsp Old Bay seasoning; 2 cloves garlic, minced; 1 cup cooked rice (jasmine or basmati); 1/2 cup black beans, drained; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup guacamole or sliced avocado; 1/4 cup shredded cheese (Mexican blend or cheddar); 1/4 cup salsa or pico de gallo; 2 large flour tortillas; Optional: sour cream or chipotle mayo for drizzling

Jump to Recipe

You know those nights when you want something fast but packed with flavor? That’s exactly when my Old Bay Shrimp Burrito saves the day. I stumbled onto this combo during a hectic week when my fridge held nothing but shrimp, tortillas, and a nearly-empty jar of Old Bay. Twenty minutes later? Magic happened. The spicy kick of Old Bay paired with juicy shrimp, creamy avocado, and fluffy rice creates this crazy-good balance that makes you forget how easy it was. Now it’s my go-to when I need a bold dinner fast—no fancy skills required, just big flavor that’ll wow anyone at your table.

Why You’ll Love This Old Bay Shrimp Burrito

Trust me, this isn’t just another burrito—it’s a flavor explosion wrapped in a tortilla. Here’s why you’ll keep making it:

Crazy-fast: Done in 20 minutes flat—even my picky kids can’t complain about waiting!
Bold but balanced: Old Bay gives the shrimp that addictive kick, while cool guac and creamy cheese mellow it out perfectly.
Weeknight hero: Uses pantry staples (hello, canned beans and rice) with zero fancy techniques.
Leftover magic: The shrimp filling tastes even better the next day—if it lasts that long.

One bite and you’ll see why this burrito became my secret weapon.

Ingredients for Old Bay Shrimp Burrito

Here’s everything you’ll need—no mystery ingredients, just simple stuff that packs a punch:

1 lb shrimp, peeled and deveined (trust me, fresh makes all the difference)
1 tbsp olive oil (or whatever oil you’ve got—I’ve used avocado in a pinch)
1 tbsp Old Bay seasoning (the star of the show—don’t skimp!)
2 cloves garlic, minced (or 1 tsp pre-minced if you’re lazy like me sometimes)
1 cup cooked rice (jasmine or basmati—whatever’s leftover works great)
1/2 cup black beans, drained (give ‘em a quick rinse to cut the sodium)
1/4 cup red onion, finely chopped (soak in cold water for 5 mins if raw onion bites too much)
1/4 cup fresh cilantro, chopped (omit if you’re one of those cilantro-haters—no judgment!)
1/4 cup guacamole or sliced avocado (because creamy is mandatory)
1/4 cup shredded cheese (Mexican blend melts like a dream, but cheddar’s fine too)
1/4 cup salsa or pico de gallo (store-bought is totally acceptable—I won’t tell)
2 large flour tortillas (burrito-sized—none of those wimpy taco-sized ones!)
Optional: sour cream or chipotle mayo for drizzling (highly recommended for extra oomph)

See? Nothing weird—just pantry staples and fresh flavors that come together like magic.

Equipment You’ll Need

Don’t worry—you won’t need anything fancy for these burritos. Just grab:

A large skillet (my trusty cast-iron works best for that golden sear on the shrimp)
A mixing bowl (for tossing the shrimp with Old Bay—bonus points if it’s the one you always steal from your kids’ play kitchen)
A cutting board and knife (for prepping garlic and onion—unless you cheat with pre-minced like I sometimes do)
A spatula (wooden or silicone—whatever keeps your shrimp from sticking)

That’s it! No special gadgets—just the basics you already have in your cluttered kitchen drawers.

How to Make Old Bay Shrimp Burrito

Alright, let’s get to the fun part—turning these simple ingredients into a flavor-packed masterpiece. Follow these steps and you’ll have restaurant-quality burritos in no time!

Step 1: Season and Cook the Shrimp

First, grab that bowl and toss your shrimp with olive oil, minced garlic, and Old Bay seasoning. Don’t be shy—really coat those little guys! Heat your skillet over medium-high until it’s nice and hot (a drop of water should sizzle). Add the shrimp in a single layer—no crowding!—and let them cook for about 2 minutes per side. You’ll know they’re perfect when they turn pink and curl into cute little “C” shapes. Overcooked shrimp turn rubbery, so as soon as they’re opaque, take them off the heat. Trust me, they’ll keep cooking a bit from residual heat.

Step 2: Warm the Tortillas

While the shrimp rest, give your tortillas some love. Heat a dry skillet over medium and warm each tortilla for about 30 seconds per side. You want them pliable, not crispy—this makes rolling way easier. If they start puffing up, give them a little press with a spatula. Pro tip: keep them wrapped in a clean kitchen towel while you prep the fillings so they stay warm and soft.

Step 3: Layer and Assemble

Now for the fun part—building your Old Bay shrimp burrito! Lay a warm tortilla flat and start with a base of rice (about ½ cup per burrito). Next, add black beans, then sprinkle with cheese so it melts slightly from the warm rice. Top with your glorious Old Bay shrimp, red onion, cilantro, and a generous dollop of guac or avocado slices. Finish with salsa or pico de gallo. Leave about 2 inches empty at the top—you’ll need this space to roll!

Step 4: Roll and Toast

Here’s where burrito magic happens: fold the sides in first, then roll tightly from the bottom up, tucking as you go. If filling spills out, you overstuffed it (no worries—just eat the evidence!). For extra crispness, return the burrito to the dry skillet, seam-side down, and toast for 1-2 minutes per side until golden. This seals the deal and adds that irresistible crunch. Slice in half at an angle if you’re feeling fancy, or just dive in face-first like I usually do!

Tips for the Best Old Bay Shrimp Burrito

Want to take your burrito from good to oh-my-goodness? Here are my hard-earned tricks:

Fresh is best: Splurge on fresh shrimp—they’re sweeter and won’t turn rubbery like frozen ones sometimes do.
Spice control: Love heat? Add an extra pinch of Old Bay. Nervous? Start with ½ tbsp and taste as you go.
Dry those beans: Pat black beans dry with paper towels—soggy burritos are the worst!
Warm = pliable: Cold tortillas crack. Always warm them first for perfect rolling.

Follow these, and you’ll nail it every time—promise!

Variations and Substitutions

Don’t stress if you’re missing an ingredient—this Old Bay shrimp burrito is crazy flexible! Here are my favorite swaps:

Rice alternatives: Quinoa or cauliflower rice work great if you’re feeling fancy (or just ran out of rice).
Heat lovers: Swap regular salsa for chipotle mayo or add diced jalapeños to the shrimp while cooking.
Protein switch: No shrimp? Chicken tossed in Old Bay makes a killer substitute.
Veggie boost: Add roasted bell peppers or corn for extra color and crunch.

The beauty? It’s still delicious even when you wing it—I’ve tested all these combos myself!

Serving Suggestions

You’ll want to serve these Old Bay shrimp burritos with a little flair—it makes all the difference! I always have lime wedges on the side for squeezing over the top (that bright zing cuts through the richness perfectly). Extra salsa and a dollop of sour cream never hurt either. If I’m feeling fancy, I’ll throw together a quick cabbage slaw with lime dressing—the crunch is amazing against the soft tortilla. And don’t forget cold beer or a margarita if it’s that kind of night. Honestly? They’re so good they don’t need much, but these extras take them from dinner to a mini fiesta!

Storage and Reheating

These burritos taste best fresh, but if you’ve got leftovers (lucky you!), wrap them tightly in foil and stash in the fridge for up to 2 days. When hunger strikes again, reheat in a dry skillet over medium—3-4 minutes per side brings back that perfect crispness. Microwaving works in a pinch, but it’ll make the tortilla a bit soft—still delicious though! Just don’t freeze them—the shrimp gets weirdly rubbery when thawed. Trust me, I learned that the hard way!

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Just thaw them overnight in the fridge or in a bowl of cold water for 20 minutes. The key? Pat them bone dry with paper towels before seasoning—wet shrimp steam instead of sear. And if they’re pre-cooked? Skip the sauté and just warm them in the Old Bay oil for 1 minute. They won’t be quite as juicy, but still tasty!

What can I substitute for Old Bay?

In a pinch, Cajun seasoning works great—it’s got that same paprika-celery salt vibe. Or mix 1 tsp paprika + ½ tsp each garlic powder, onion powder, celery salt, and a pinch of cayenne. Not identical, but close enough! Just avoid straight-up seafood boil mixes—they’re way saltier.

How do I prevent soggy burritos?

My golden rules: 1) Drain beans really well—I even blot them with a paper towel. 2) Don’t overdo the salsa—1-2 tbsp max per burrito. 3) Toast those tortillas first! A quick sear after rolling helps too. If all else fails? Eat with a fork—no shame in a burrito bowl!

Nutritional Information

Now, I’m no dietitian, but here’s the scoop—these Old Bay shrimp burritos pack flavor and nutrition in every bite! Each generous serving gives you a solid protein punch from the shrimp, fiber from the beans, and good fats from the avocado. The exact numbers? Well, that depends on your tortilla brand, cheese choices, and how heavy-handed you are with the guac (no judgment—I go big too!).

Just remember: nutrition labels vary wildly based on specific ingredients. My advice? Focus on fresh, quality stuff and enjoy every flavorful bite—life’s too short to count every calorie when food tastes this good!

20-Minute Old Bay Shrimp Burrito – Insanely Flavorful!