Description

Crispy Shrimp Burrito Bites combine juicy shrimp, a creamy sauce, and crispy breading, offering a perfect balance of textures and flavors in a bite-sized snack or appetizer.

Ingredients

For the Shrimp Filling:

1 lb raw shrimp, peeled and deveined (small or medium size)

1 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

Salt & pepper to taste

1/4 cup chopped fresh parsley (optional)

For the Creamy Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp fresh chopped parsley or cilantro

Salt and pepper to taste

For Assembly:

6 small flour tortillas

1 cup shredded mozzarella or Monterey Jack cheese

Toothpicks (for holding them together)

For Frying:

1 egg, beaten

1/2 cup all-purpose flour

1 cup seasoned breadcrumbs or panko

Oil for frying (vegetable or canola)

Cook Mode Prevent your screen from going dark

Instructions

Toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Sauté in a hot skillet for 3-4 minutes until pink and cooked through. Set aside.
In a small bowl, mix together the mayonnaise, sour cream, lemon juice, minced garlic, parsley, salt, and pepper. Chill the sauce until you’re ready to use it.
Warm the tortillas slightly to make them easier to roll. Spread a spoonful of the creamy sauce onto each tortilla, add a few shrimp, and sprinkle with shredded cheese. Roll up each tortilla tightly and secure with toothpicks.
Dip each rolled tortilla into flour, then coat in the beaten egg, followed by a coating of breadcrumbs or panko.
Heat oil in a skillet to 350°F (175°C). Fry the burrito bites for about 2-3 minutes per side or until golden and crispy. Drain on paper towels.
Drizzle with extra creamy sauce and garnish with chopped parsley before serving.

Notes

For a spicier version, add cayenne pepper or chili flakes to the shrimp seasoning.
For a vegetarian version, substitute shrimp with sautéed vegetables like zucchini, mushrooms, and bell peppers.
Use gluten-free breadcrumbs and tortillas to make these bites gluten-free.
These burrito bites can be assembled and refrigerated for up to 4 hours before frying.
If you prefer to bake, preheat the oven to 400°F (200°C) and bake for about 15 minutes, flipping halfway through.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Appetizer
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 burrito bite
Calories: 200
Sugar: 2g
Sodium: 350mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 8g
Cholesterol: 55mg