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Mexican Shrimp Burritos Con Queso

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Stuffed with a cheese sauce and sautéed shrimp, rolled up and wrapped tight, these Mexican shrimp burritos are baked into a creamy …rich … and decadent treat.

Shrimp Burritos Con Queso, with a sour cream sauce.

Today’s #SundaySupper theme is “stuff it, roll it and wrap it”. We were to think sandwiches, wraps, tacos, calzones, dumplings, wontons, corndogs, empanadas, samosas, ravioli, spring rolls, egg rolls, lettuce wraps, burritos. Anything stuffed that has a filling with something wrapped around it. Which equals everything I absolutely love.

And if you’re not familiar, the #SundaySupper movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? And a special thanks to Amy over at Kimchimom for being our hostess.

Shrimp enchiladas

These burritos are made with shrimp that’s been sautéed with green onions and wrapped inside a fluffy white tortillas and drizzled with a thickened sauce of Monterey Jack and sour cream that’s been spiked with onion, red bell, jalapeno and Hatch peppers, tomatillo, tomato and zucchini.

After the burritos are rolled and wrapped tight, they’re then smothered with more of the sauce, more cheese and baked until bubbly…and on my plate please!

Don’t let the long list of ingredients scare you away. The end result is melt in your mouth treat that will have your guests begging for the recipe.

Recipe for Mexican Shrimp Burritos Con Queso

I hope you give this recipe for Mexican Shrimp Burritos a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite shrimp burrito recipe, let me know, I’d love to give it a try.

And if you’re looking for more burrito recipes, take a look at my recipe for Enchilada Burritos, Easy Beef and Bean Burritos,

Looking to ditch the flour tortilla? Take a look at this healthier option for Chicken Burrito Bowl made with seasoned ground chicken breast.

Don’t miss my Mexican/Southwest food category, you’ll find a ton of exciting ideas. Including the most popular Mexican food recipe on my site for Hatch Green Chili.

4.67 from 6 votes
Mexican Shrimp Burritos Con Queso, with a sour cream sauce.
Print
Shrimp Burritos Con Queso
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Sauteed Sweet Shrimp with a Sour Cream Cheese Sauce for an Easy Mexican Shrimp Burrito.

Course: Dinner
Cuisine: Mexican
Servings: 10
Author: Lea Ann Brown
Ingredients
  • 2 Tablespoons olive oil
  • 1/2 Cup red bell pepper chopped
  • 1/2 Cup sweet onion chopped
  • 1/2 Cup Hatch green chile roasted, peeled, chopped
  • 1 tomatillo diced
  • 1/2 Cup unpeeled zucchini seeds removed and chopped
  • 1 clove garlic peeled and diced
  • 1/2 teaspoon dried Mexican oregano
  • salt and pepper to taste
  • pinch of cayenne pepper
  • 3 Tablespoon flour
  • 3 Tablespoons water
  • 1 Cup milk
  • 1 Cup Monterey Jack cheese grated and divided
  • 1/4 Cup sour cream
  • 1 pound medium shrimp peeled and deveined
  • 2 tomatoes chopped
  • 6-8 inch flour tortillas
  • 1/2 Cup green onions finely sliced
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with PAM. In a saucepan heat 1 tablespoon of olive oil over medium heat. Add bell pepper, onion, chile peppers, tomatillo, zucchini and oregano. Cook until tender, about 5 minutes. Add garlic and cook until fragrant. Stir in salt, pepper and cayenne.

  2. In a small bowl, combine flour and water and whisk to blend. Add to vegetable mixture. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add 1/2 cup of the Monterey Jack cheese and stir until melted. Remove from heat and stir in sour cream.

  3. In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shrimp. Stir until shrimp just turn pink, about 2 minutes. Stir in half of the vegetable cream sauce mixture and half of the tomatoes. Remove from heat. Lay out flour tortillas and fill each equally with the shrimp mixture. Roll tightly and place seam side down in the baking dish.

  4. Top burritos with remaining half of the vegetable cream sauce mixture. Cover the pan with foil and bake 30 minutes or until thoroughly heated. Top with remaining 1/2 cup of Monterey Jack cheese, sliced green onions and remaining chopped tomatoes. Serve immediately.

Mexican Shrimp Burritos Con Queso …It’s what’s for Dinner

Looking for more Mexican Recipes with Shrimp?  You won’t want to miss:

Shrimp Tacos with Lime Dressing and Crunchy Vegetables

Shrimp tacos on romaine lettuce with fresh crisp vegetables

Related posts:

Tomato Cream Mexican Chicken Casserole
Taco Salad Recipe With Catalina Dressing and Fritos
Cube Steak with Lime Mojo

Reader Interactions

Comments

  2. Chris says

    April 13, 2014 at 5:58 am

    Those look spectacular, the queso on top makes my mouth water. The ingredient list isn’t too long for me and this looks like an easy one that I’ll have to try this summer.

    Reply

  12. Lea Ann Brown says

    April 13, 2014 at 12:09 pm

    I don’t think I’ve ever had shrimp in a burrito either before these. I have a similar recipe for chicken burritos, so just took that one and took it up a level with some new ingredients; zucchini, red bell pepper and tomato.

    Reply

  13. Renee says

    April 13, 2014 at 1:49 pm

    I thought I was craving fish tacos but after seeing this my craving has changed to shrimp burritos. What a fabulous recipe. So much better than anything I’ve seen at any of the local Mexican restaurants near me.

    Reply

  14. The Ninja Baker says

    April 13, 2014 at 2:58 pm

    Looking up the definition of superkalafragiliistic delicious in the dictionary very well may reveal your recipe and photos!
    Thank you, Lea Ann…I am looking forward to making your shrimp burritos for my fish fan family =)

    Reply

  16. Cheryl says

    April 13, 2014 at 4:09 pm

    It absolutely does look decadent and rich! I love that you use Hatch chiles! My uncle was a chile farmer in Hatch (now retired) so whenever I hear about that stuff being used in a recipe I think of him. These look so very scrumptious! Thanks for sharing! HUGS

    Reply

  20. Shannon R says

    April 14, 2014 at 11:04 am

    I always forget about sauced burritos. I live in the land of the “urban food log” where a burrito isn’t a burrito without a foil wrapper, but this is such a great option, yum.

    Reply

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