Shrimp and Bacon Burritas

By Paola Briseño-González

Updated November 4, 2025

Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
40 min
Rating
5(168)
Comments
Read comments

The popularity of burritos needs no explanation. But in the Pacific coastal city of Puerto Vallarta, Mexico, burritas, not burritos, reign supreme. Burritas are filled with flavorful but delicate seafood such as smoked fish, pickled crab, octopus or the sublime combination of shrimp and bacon. They don’t need guacamole, sour cream or beans to shine; they are accented by nothing more than crunchy lettuce, sliced tomatoes, a drizzle of creamy dressing and a smattering of cheese to keep it all together. After being tightly rolled, they are lightly seared until golden brown on all sides and then wrapped individually, perfect to enjoy while sitting on the beach with your toes in the sand, or at home for a beach state of mind. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings

For the Serrano Mayo

  • ½ cup mayonnaise

  • 1 serrano chile, finely chopped 

  • 2 teaspoons fresh lime juice

  • Salt 

For the Burritas

  • 4 slices bacon, cut into ½-inch pieces (about 3 ounces)

  • 1 small yellow onion, thinly sliced

  • 1½ pounds peeled and deveined shrimp (large or extra large)

  • 1 tablespoon fresh lime juice

  • 1 cup (4 ounces) shredded Monterey Jack or mozzarella

  • Salt and pepper

  • 4 to 6 burrito-size (9- to 10-inch) flour tortillas (see Tip)

  • 1 medium tomato, thinly sliced

  • 4 cups packed (6 ounces) shredded romaine or iceberg lettuce

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 220 milligrams cholesterol; 516 calories; 10 grams monosaturated fat; 11 grams polyunsaturated fat; 9 grams saturated fat; 32 grams fat; 2 grams fiber; 814 milligrams sodium; 34 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Make the serrano mayo:

    1. Step 1

      Whisk together mayonnaise, serrano and lime juice in a medium bowl. Season with salt and set aside. 

  2. Make the burritas:

    1. Step 2

      To a large nonstick skillet over medium-high heat, add bacon and cook, stirring constantly, until golden, 2 to 3 minutes. Add onion and cook, stirring, until light golden brown around the edges, 3 minutes. Add shrimp and cook, tossing until they curl and and are just cooked through, 2 minutes. Turn off the heat, stir in the lime juice and toss to combine. Season lightly with salt and sprinkle cheese all over the shrimp. Cover the pan to melt the cheese. 

    2. Step 3

      Working with one tortilla at a time, lightly warm them in a large comal or a dry skillet over medium-low heat, turning often with tongs, 30 to 45 seconds per side. Transfer to a large piece of foil and repeat with the remaining tortillas. 

    3. Step 4

      Arrange tortillas on a clean work surface. Spread a tortilla with serrano mayonnaise, then top with a few slices of tomato, a sprinkle of lettuce and ½ to ⅔ cup of the shrimp filling. Fold the short sides of the tortilla over the filling; while keeping the sides folded, fold the bottom up and over the filling, then tightly roll. Set aside on a plate while you assemble the rest. 

    4. Step 5

      Wipe the skillet clean and heat over medium-high. Working in batches if needed, place the burritas seam-side down in the dry skillet, and cook, turning occasionally with tongs, until light golden brown on all sides, 2 to 5 minutes. Wrap burritas in foil and slice in half if desired, then serve immediately.

Tip

  • For smaller burritas, use 6 tortillas instead of 4.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
168 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Terrie

Made these last night and they were great! Used more serrano and also had sliced avocado on the side…..maybe this dish doesn’t “need” guac but doesn’t everything taste better with avocado??:)

Clare M

These were actually quite good. I did marinate the shrimp in a little garlic powder and smoked paprika for a while before cooking. Also, heated the tortillas in the microwave. Easy weeknight dinner.

Cassie

These were dope. I added some taco seasoning to the shrimp and kept the cheese separate, sprinkling it on before wrapping up (I did a double batch of shrimp for leftovers the next day). Pre warming the tortilla and then toasting them once wrapped crisped them up really nicely so they stayed glued in that shape. Honestly so good

Tiffany

I hate wrapping burritos. The never stay shut and I wind up feeling like I’m eating too much tortilla in proportion to the filling. So I crisped the tortillas with the filling on sort of like an open faced taco and then folded in half to eat like a crispy taco and it was no joke good.

Penny

The lime juice is added twice--in the mayo and in the pan. How much for each?

Jane

If you want to make a batch and keep to cook as needed, say for lunch over the coming week, is that possible? Could I refrigerate the filling and wrap/cook as needed? Could I wrap and refrigerate filled burritos, and for how long? Or could I wrap and freeze until cooking and what steps do I take, after freezing, to get it to the table?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.