Shrimp Burritos Recipe -
Shrimp Burritos Recipe
6 Photos
Shrimp Burritos
Baja-style shrimp burritos with an amazing chipotle sauce. See more
  • READY IN 40 mins

Shrimp Burritos

Recipe by  

"I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
  2. In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
  3. Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
  4. In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
  5. Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2005

really lovely dish, could be prepared with chicken or veggies for vegetarians. the one bit i didn't like was having to dirty so many pans. next time, i would just throw the refried beans in with the cooked rice and mix those together instead of using a separate pan to heat up the beans.

Most Helpful Critical Review
Jun 26, 2007

Too much work for a burrito, I didn't have a clean pan left! I tried to be economical and use baby shrimp, bad idea! Didn't really care for the chipolte sauce, I like chipolte but the combination of mayo and yogurt was bad for me. I think I would switch to chicken and add the chipolte to ranch and it would be great.

Feb 11, 2008

These were good. I think the best part was the Chipolte sauce. Long version-make the original recipe. Long short recipe-buy some spanish/mexcian rice, sautee the shrimp in garlic and make the Chipolte sauce. SHORT version-Make burritoes your way but make the Chipolte sauce. I would also add more cumin if you do cook the onions.

May 06, 2007

Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the fat/calorie count of these burritos. I used Sargento reduced fat 4 cheese Mexican shredded cheese, fat free refried beans, and fat free yogurt in the sauce. I used brown rice, using a little more liquid and extra tomatoes, and whole wheat tortillas to make them even healthier. Even with these modifications, they were great. I used uncooked frozen shrimp that I sauteed briefly with the garlic and, as we were putting them together, we decided the salsa was overkill, and skipped it. I would make these for a Mexican themed gathering, without a doubt!

Mar 27, 2009

I have been searching for a recipe for Shrimp Burritos from Rubios restaurant. Love those! This is a reasonable substitute. I used sour cream instead of the yogurt/mayo mix; hubby and I enjoyed the spicy kick of the chipotle peppers but had to tone down the mixture for my kids. Also used the Best Spanish Rice recipe from this site in place of the version shown here, only because that is my tried and true spanish rice recipe. These burritos were very enjoyable and I would make them again.

Feb 20, 2006

My husband and I really enjoyed these! Nice spicy kick. I used whole black beans instead of refried, and sour cream instead of yogurt, which I didn't have on hand. Will def. make again.

Jun 24, 2009

Amazing! I halved this recipe and threw it all together last minute with frozen shrimp I thawed out while warming everything up. Adding pepper and garlic salt to the refried beans was a stroke of genius and now I'm using this mix all the time. I highly recommend this. You don't have to be exact - it will still come out great. Thanks for the recipe!

Oct 21, 2008

The sauce is so good!!! Added black bean salsa with fresh cilantro, shrimp and whole wheat tortilla. Healthy and delicious!


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  • Calories
  • 866 kcal
  • 43%
  • Carbohydrates
  • 73.2 g
  • 24%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 45.9 g
  • 71%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 39.2 g
  • 78%
  • Sodium
  • 2042 mg
  • 82%

* Percent Daily Values are based on a 2,000 calorie diet.

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