Are you searching for a burrito that’s packed with fresh, vibrant flavors, incredibly satisfying, but doesn’t feel heavy or require a ton of time to prepare? What if you could have a delicious, restaurant-style burrito, loaded with juicy shrimp and creamy avocado, on your dinner table in about 20 minutes? This amazing recipe for Shrimp and Avocado Burritos is the quick, easy, and healthy-ish solution you need.
This isn’t your average, time-consuming burrito recipe. We’re using a handful of brilliant shortcuts—like frozen cooked rice, canned chili beans, and jarred salsa—to create a smoky, savory filling in a single skillet. Paired with a simple, fresh mashed avocado spread, this is a complete meal that delivers huge flavor with minimal effort. Get ready to master your new weeknight go-to.
Table of Contents
Table of Contents
Recipe Overview: A Fresh and Fast Fiesta
What makes this Shrimp and Avocado Burrito recipe a weeknight superstar is its incredible speed, which is achieved by using a few smart, convenient ingredients. The one-pan filling comes together in minutes, and the quick bake at the end warms the burritos through and helps to seal them perfectly. It’s a wonderfully balanced meal with a fantastic combination of plump shrimp, smoky beans, sweet corn, and cool, creamy avocado.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 burritos |
The Essential Ingredients for a Quick Burrito
This recipe uses a handful of smart shortcuts and fresh ingredients to create a dish that is bursting with flavor and texture.
- The Smart Shortcuts (Frozen Rice, Chili Beans, Jarred Salsa): This is the holy trinity of weeknight convenience that makes this 20-minute meal possible!
- Frozen Cooked Rice: Using a package of microwaveable rice means you have perfectly cooked grains in minutes, with no pot to wash.
- Canned Chili Beans: Don’t drain these! Canned chili beans come packed in a delicious, mildly spiced and savory sauce that adds instant flavor and body to our burrito filling.
- Roasted Garlic Salsa: Using a high-quality jarred salsa is a great shortcut. A roasted garlic variety adds a wonderful, smoky depth of flavor.
- Large Shrimp: Plump, juicy shrimp are the star protein of these burritos. They cook in just a few minutes in the simmering sauce, making them the perfect choice for a quick meal. We cut them into chunks to ensure you get a delicious taste of shrimp in every single bite.
- The Creamy Avocado Spread: This is our quick, deconstructed guacamole that adds a cool, fresh element. Simply mashing a ripe avocado with fresh lime juice and cilantro creates a tangy and creamy spread that is the perfect counterpoint to the warm, savory filling.
- Burrito-Size Spinach Tortillas: Large, 10-inch burrito-size tortillas are essential for holding all the delicious fillings. The spinach-flavored variety adds a lovely green color, but regular or whole wheat tortillas work just as well.
Step-by-Step to the Perfect Shrimp Burrito
This recipe comes together very quickly. The key is to have your ingredients ready and to follow these simple, organized steps.
Step 1: Prepare Your Components (Rice & Avocado)
First, preheat your oven to 400°F (200°C).
Heat the package of frozen cooked rice according to the label directions. Keep it warm while you prepare the other components.
Next, make the avocado spread. In a small bowl, mash the ripe avocado with the juice of 1 lime and 1/4 cup of the chopped fresh cilantro. Season the mixture with a good pinch of kosher salt and freshly ground black pepper. The lime juice not only adds a bright, tangy flavor but also helps to keep the avocado from turning brown.
Finally, take 1 to 2 tablespoons of the sliced pickled jalapeños and chop them finely. Set these aside for the filling.
Step 2: Make the Quick Shrimp and Bean Filling
In a large skillet, combine the entire can of undrained chili beans, the frozen fire-roasted corn, and the roasted garlic salsa over medium-high heat.
Bring the mixture to a simmer and let it cook, stirring occasionally, until it has thickened slightly, which should take about 2 to 3 minutes.
Stir in the chunked shrimp. Let the mixture continue to simmer until the shrimp are pink, firm, and cooked through, about 5 to 7 minutes.
Pro Tip: Be careful not to overcook the shrimp. They cook very quickly and will become tough and rubbery if left on the heat for too long. They are done as soon as they are no longer translucent.
Turn off the heat. Stir in 1/4 cup of cilantro, the finely chopped pickled jalapeños, and the 1 tablespoon of jalapeño brine.
Step 3: Assemble the Burritos
Now for the fun part! It’s time to build your burritos.
First, warm the tortillas in the microwave for 30 seconds to 1 minute, until they are soft and pliable. This step is crucial for preventing them from cracking as you roll them.
Lay a warm tortilla flat. Spread a quarter of the creamy avocado mixture down the center of the tortilla. Top this with a scoop of the warm shrimp-bean mixture, and then top that with some of the warm rice.
Step 4: Roll and Bake to Perfection
To roll the burrito, first fold the two shorter sides of the tortilla in over the filling. Then, take the bottom edge of the tortilla (the side closest to you) and pull it up and over the filling, tucking it in tightly. Continue to roll the burrito away from you until you have a snug, sealed cylinder.
Place the rolled burritos seam-side down on a baking sheet. This helps them to stay sealed.
Bake in the preheated oven for about 5 minutes, just until the burritos are warmed all the way through.
Serve the warm burritos with sour cream for dipping, extra lime wedges for squeezing, and the remaining slices of pickled jalapeño for those who like an extra kick of spice.
Easy 20-Minute Shrimp and Avocado Burritos
A quick and hearty recipe for shrimp and avocado burritos. The filling is made in a single skillet by simmering chili beans, fire-roasted corn, and salsa, then adding shrimp to cook through. This savory mixture is layered into warm spinach tortillas with mashed avocado and cooked rice. The assembled burritos are then briefly baked in the oven to warm them through and are served with sour cream and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Simmering, Baking
- Cuisine: Tex-Mex
Ingredients
- 1 (10-ounce) package frozen cooked rice (about 2 cups)
- 1/4 cup sliced pickled jalapenos, plus 1 tablespoon brine
- 1 (16-ounce) can mild chili beans, undrained
- 3/4 cup frozen fire-roasted corn
- 1/2 cup roasted garlic salsa
- 12 ounces large shrimp, peeled, deveined and cut into chunks
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado
- Juice of 1 lime, plus wedges for serving
- Kosher salt and freshly ground pepper
- 4 burrito-size spinach tortillas
- Sour cream, for serving
Instructions
- Preheat the oven to 400°F.
- Heat the frozen cooked rice according to the package directions and keep it warm.
- Finely chop 1 to 2 tablespoons of the pickled jalapenos and set them aside.
- Make the Filling: In a large skillet over medium-high heat, combine the chili beans, corn, and salsa. Bring the mixture to a simmer and cook for 2 to 3 minutes, until it has thickened.
- Stir in the shrimp chunks and continue to simmer for 5 to 7 minutes, until the shrimp are cooked through.
- Stir in 1/4 cup of the cilantro, the chopped jalapenos, and the jalapeno brine.
- Prepare the Avocado Spread: In a small bowl, mash the avocado with the lime juice and the remaining 1/4 cup of cilantro. Season with salt and pepper.
- Assemble and Bake: Warm the tortillas in the microwave for 30 seconds to 1 minute to soften them.
- Spread the avocado mixture down the center of each tortilla. Top with some of the shrimp-bean mixture, followed by the warm rice.
- Fold in the sides of the tortillas and roll them up tightly into burritos.
- Place the burritos seam-side down on a baking sheet. Bake for about 5 minutes, until they are warmed through.
- Serve the burritos with sour cream, lime wedges, and the remaining sliced pickled jalapenos.
Notes
- This recipe uses several convenient shortcuts like frozen cooked rice and canned chili beans to create a quick weeknight meal.
- Baking the assembled burritos for a few minutes at the end helps to meld the flavors and ensure everything is hot.
- The filling is made in a single skillet for easy cleanup.
Nutrition
- Serving Size: 1 burrito
- Calories: 650-750
- Sugar: 8-12 g
- Sodium: 1500-1800 mg
- Fat: 25-35 g
- Saturated Fat: 6-9 g
- Trans Fat: 0 g
- Carbohydrates: 70-85 g
- Fiber: 15-20 g
- Protein: 30-35 g
- Cholesterol: 150-180 mg
Storage and Make-Ahead Tips
Because of the fresh avocado, these burritos are at their absolute best when they are assembled and eaten right away.
- Make-Ahead: The best way to prep this meal ahead of time is to make the shrimp and bean filling. You can cook the filling, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to eat, simply reheat the filling, prepare the fresh avocado spread, and assemble the burritos as directed.
- Storage: Store any leftover assembled burritos tightly wrapped in foil in the refrigerator for up to 1 day.
- Reheating: Reheat leftover burritos in a 350°F oven for 10-15 minutes, until warmed through. You can also reheat them in a skillet over medium-low heat.
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Creative Recipe Variations
This quick and easy burrito recipe is a wonderful base for your own creative additions.
- Add Some Cheesy Goodness: For a delicious, melty addition, stir 1/2 cup of shredded Monterey Jack, Colby, or a Mexican cheese blend into the hot shrimp and bean filling just before you assemble the burritos.
- Make it a Burrito Bowl: For a fantastic lower-carb or gluten-free option, skip the tortilla and the final bake. Simply serve the warm rice in a bowl, top it with a generous scoop of the shrimp-bean mixture, a dollop of the mashed avocado, and all your favorite toppings.
- Use a Different Protein: If you’re not in the mood for shrimp, this recipe would be fantastic with other proteins. Try it with 1 cup of shredded rotisserie chicken, 1 pound of seasoned and cooked ground turkey, or simply add an extra can of black beans for a delicious vegetarian version.
Enjoy Your Fresh and Fast Burrito Night!
You’ve just created a vibrant, satisfying, and incredibly fast meal that is perfect for any night of the week. These Shrimp and Avocado Burritos are packed with so much fresh flavor and texture, they are sure to become a new staple in your weeknight dinner rotation. It’s the perfect way to satisfy a burrito craving in a fresh and easy way.
We hope you love this quick and delicious recipe!
If you enjoyed making these burritos, please leave a comment below or share it with a friend who loves a good, quick meal!
Frequently Asked Questions (FAQs)
Q1: What are “chili beans”? Can I use regular canned beans? “
“Chili beans” are typically pinto or red beans that are canned in a mild, seasoned chili-style sauce. Using them is a great shortcut because the sauce adds extra flavor and body to the filling. If you can’t find them, you can substitute a can of drained and rinsed pinto or black beans, but you may want to add an extra 1/4 cup of salsa to make up for the lost sauce.
Q2: How do I roll a burrito so it doesn’t fall apart?
The secret to a tight, secure burrito is in the technique. Don’t overfill it! After adding your filling to the center, first, fold the two shorter sides in snugly over the filling. Then, take the bottom flap (the edge closest to you), pull it up and over the filling, and use your fingers to tuck it in tightly. Once it’s tucked, continue to roll the burrito away from you, keeping it snug as you go.
Q3: How do I know when the shrimp is properly cooked?
Raw shrimp is typically greyish and translucent. You will know it is perfectly cooked when it turns a pinkish-white color and becomes opaque. It will also curl into a loose “C” shape. Be careful not to overcook it, as it will become tough and rubbery and curl into a tight “O” shape.
Q4: How do I pick a ripe avocado?
To pick a ripe avocado, hold it in the palm of your hand and gently squeeze. It should yield to firm, gentle pressure. It should feel slightly soft but not mushy. If it’s rock-hard, it needs more time to ripen. If it’s very soft or has dents, it’s likely overripe. You can also flick off the small stem cap at the top; if it is green underneath, the avocado is good to go.
Q5: Are spinach tortillas healthier than regular flour tortillas?
While they have a nice green color, most commercially made spinach tortillas have a very small amount of spinach powder added primarily for color and flavor, and they are not significantly healthier than their plain flour counterparts. They have a similar nutritional profile in terms of calories, carbs, and fiber. The real health benefits in this dish come from the shrimp, beans, corn, and avocado!