Burrito Recipe (30 Minutes!)

A super easy, 30-minute burrito that rivals your favorite takeout spot! Look no further, because the ultimate easy burrito recipe is right here.

QUICK. SIMPLE. FRESH. This is a reliable burrito you will make this week.

When we need a fast lunch or dinner, this is exactly what we crave. Every single bite is packed with flavor and a fantastic crunch. You will love how easy it is to make right at home, especially if you need to get food on the table fast. We often serve this alongside a big bowl of fresh pico de gallo and authentic guacamole with tortilla chips when we have friends coming over.

Why This Recipe Works

We know shrimp is not the first ingredient you think of when you want to make a burrito. Honestly, we were a little skeptical when we first decided to test this instead of a classic chicken burrito. But once we took that first bite, we were completely sold.

We originally planned to just take a small taste to check the seasoning, and we ended up devouring half of it on the spot! We even gave the rest to a friend because this recipe is incredibly filling. You will not want to go back to regular chicken burritos after trying this.

The quick marinade of Cajun seasoning and mustard powder gives the shrimp a massive amount of flavor without needing hours in the fridge. Plus, tossing the seafood in cornstarch right before pan-frying gives it a great texture that holds up against the wet ingredients inside the tortilla, while the quick honey-lime slaw cuts right through the heat.

Ingredients

• Shrimp: we buy large, peeled, and deveined shrimp to save prep time. We tried before with smaller shrimp, but they overcook too quickly in the hot pan. Chopped chicken breast is a great substitute.
• Cajun Seasoning: My absolute go-to for instant flavor without needing a massive spice cabinet. If your blend is salt-free, just add a pinch of salt to the marinade.
• Cornstarch: This gives the seafood a light coating that browns beautifully in the pan. We recommend sticking with cornstarch, but tapioca starch works well too.
• Creamy Salsa Verde: Store-bought saves time and eliminates the need for sour cream inside the burrito. Regular salsa verde works perfectly fine if you cannot find the creamy version.

Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Substitutions and Add-Ins

We have always loved Mexican food, and even though we like to go with authentic flavors, we always enjoy looking for fun variations. That is exactly how we ended up making little taco cups a while back! In that same spirit, this easy burrito recipe leans a little more toward a fresh seafood wrap rather than authentic Mexican food, but you can easily tweak the ingredients to match exactly what you are craving.

If you want a different flavor profile, you can swap the Cajun spice for a simple blend of oregano and cumin. You can also completely replace the shrimp with cooked beef if seafood is not your vibe.

We know it is tempting to throw in a handful of shredded cheese or a big scoop of black beans. You can, but just a quick warning: these burritos are already incredibly LOADED with rice, slaw, and seafood. Be careful with how many extra fillings you add, or your tortilla will completely burst when you try to fold it!

On the stove

Getting this easy burrito recipe ready requires a little multitasking. Start by boiling your rice in salted water with turmeric powder. Once tender, drain and transfer to a bowl. Stir in the fresh cilantro and set aside.

While the rice cooks, toss the shredded carrots and red cabbage with honey, lime juice, and light soy sauce in a separate bowl.

Mix the shrimp in a large bowl with the Cajun seasoning, mustard powder, and an egg. Toss in the cornstarch at the end to create a paste-like coating.

Heat vegetable oil in a skillet over medium-high heat. Cook the shrimp in a single layer for two minutes per side until browned. Doing this in two batches keeps the pan hot for a nice crust. Let them rest on a paper towel-lined plate.

To assemble, grab a warm jumbo tortilla. Spoon the rice down the middle. Layer on romaine leaves, a scoop of shrimp, and a handful of slaw. Finish with a drizzle of creamy salsa verde.

How to Fold a Burrito

One of the biggest challenges for a lot of beginners is how to wrap a burrito, and We know. Rolling a burrito perfectly can seem tricky, but it is actually simple.

The biggest secret is to avoid overfilling your tortilla. Once your rice, shrimp, and slaw are layered in the center, fold the left and right sides of the warm tortilla in toward the middle.

Holding those sides in place, bring the bottom flap up and tightly over the filling. Tuck that bottom flap slightly under the ingredients to secure everything, and roll it tightly all the way to the top so your burrito stays closed while you eat.

Pro Tips for a reliable Burritos

• Don't mix the slaw too early: If you let the red cabbage sit in the lime juice and soy sauce for too long while you prep everything else, it will bleed its purple color all over the carrots and lose its crispness. Toss the slaw together right before you start assembling.
• Layering matters: Always put your turmeric rice down first, directly on the tortilla. The rice acts as a sponge, soaking up the creamy salsa verde and the fresh juices from the slaw. If you put the slaw directly against the tortilla, it will get soggy and tear.
• Time the cornstarch carefully: Do not let the raw shrimp sit in the cornstarch mixture for too long. If it sits while you do other prep, the egg will make the starch gummy instead of crispy. Toss the cornstarch into the bowl exactly right before dropping the shrimp into the hot skillet.
• Warm your tortillas: Even the freshest jumbo tortillas will crack if you try to fold them cold. Steam them between damp paper towels in the microwave for 15 to 20 seconds. It makes them super pliable and stretches them just enough to hold all that filling.

Serve it with

When deciding what to serve with this dish, it depends on your schedule. If today's hours have completely slipped away from you and you are rushing, this burrito is incredibly satisfying all on its own. But if you are hosting guests and want a full spread, you will want side dishes that let those quality ingredients shine without overpowering the seafood.

Here are some good pairings to serve on the side:

• Fresh Pico de Gallo: A simple mix of diced tomatoes, cilantro, jalapeño, and chopped white onion gives everyone something bright and acidic to scoop up between bites.
• Chips and Guacamole: You can never go wrong with a massive bowl of crunchy tortilla chips and a fresh, chunky guacamole to start the meal.
• Mexican Street Corn (Elote): Grilled corn on the cob smothered in a little mayo, cotija cheese, lime, and chili powder perfectly complements the spices in the shrimp.
• Black Bean Salad: Since we kept the beans out of the burrito to keep the tortilla from bursting, serving a light black bean and roasted corn salad on the side is a great way to include them. Or go with a black-eyed pea salad and serve it as a side with chips!

Cook notes

A traditional one often features a simple mix of meat, beans, and perhaps a little cheese or rice wrapped in a flour tortilla. However, modern versions are known to include almost anything, from roasted vegetables and fresh salsas to guacamole, sour cream, and crunchy slaw like the one in this recipe.

A burrito is a popular dish consisting of a large flour tortilla wrapped tightly into a sealed cylinder around various fillings. The completely enclosed wrap is what makes it so portable and easy to eat on the go without all your ingredients spilling out everywhere.

Mexican burritos tend to be quite small and minimalist, usually containing just one or two ingredients like seasoned meat and a smear of refried beans. American burritos, particularly the famous Mission style, are massive and fully loaded with rice, beans, multiple meats, shredded cheese, sour cream, guacamole, and lettuce.

The main difference comes down to the size of the tortilla and exactly how it is folded. Tacos are made with much smaller tortillas that are folded in half, leaving the top wide open, and they can be made of either corn or flour. Burritos always use large, pliable flour tortillas that are fully wrapped and tucked on all ends to enclose the filling entirely.

What you need

• 1.5 lb big shrimp (or prawn) deveined, skin off
• 1 egg
• 1 tbsp cajun seasoning
• 1 tsp mustard powder
• 1/2 cup cornstarch
• 1/2 tbsp vegetable oil for cooking
• 1 cup white rice Basmati or Jasmine
• 1/2 tbsp turmeric powder
• Water lightly salted, for cooking
• 1/3 cup fresh cilantro chopped
• 1/2 lb shredded carrots
• 1/2 lb shredded red cabbage
• 1/2 tbsp honey
• 1/2 Lime Juice
• 3 tsp light soy sauce
• 9 Baby romaine lettuce leaves about 2 to 3 leaves per burrito
• 5 jumbo flour tortillas
• Store-bought creamy salsa verde

Method

1. In a medium saucepan, bring lightly salted water to a boil. Add the turmeric powder and rice, and cook until the rice is tender. Drain the water using a colander and transfer the hot rice to a bowl. Stir in the fresh chopped cilantro until well combined. Set aside.
2. In a separate bowl, add the shredded carrots, red cabbage, honey, lime juice, and soy sauce. Toss well to combine and set aside.
3. In a large bowl, add the shrimp, Cajun seasoning, mustard powder, and the egg. Stir until the shrimp are evenly coated.
4. Add the cornstarch to the bowl and toss again until completely coated.
5. Once the oil is hot, add the shrimp in a single layer. Cook for about 1 to 2 minutes per side until golden brown and cooked through.
6. Transfer the cooked shrimp to a paper towel-lined plate to absorb any excess oil. Repeat until all shrimp are cooked. Set aside.
7. Take 1 jumbo tortilla and spoon the rice down the middle into a rectangle shape.
8. Layer 2 or 3 baby romaine lettuce leaves on top of the rice.
9. Place 6 to 8 shrimp on top of the lettuce for each burrito.
10. Add about 1/3 cup of the carrot and cabbage slaw over the shrimp.
11. Drizzle creamy salsa verde over all the fillings.
12. Using both hands, fold the left and right sides of the tortilla in toward the center. Pull the bottom flap up and tightly over the filling, tucking it in, then roll it tightly to the top to seal.
13. Serve the burritos immediately.