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    Home > Mexican Southwest Recipes > Baked Shrimp Burritos Con Queso

    Baked Shrimp Burritos Con Queso

    Published: Aug 25, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These cheese sauce smothered shrimp burritos are filled with tender shrimp, sauteed calabacitas squash (Mexican zucchini) bell pepper, green chiles and onion. The cheese sauce is just right spicy and makes everything creamy, rich and decadent.

    There’s almost nothing we love more than cheese smothered Mexican food. If you’re on board with that, don’t miss my Chicken Enchiladas with Tomato Cream Sauce or this Overnight Make Ahead Breakfast Burrito Casserole.

    Shrimp burritos baked in a casserole dish.

    A smothered burrito is a burrito that’s been filled with and covered with a sauce. Green chile sauce is a good example. It can also be filled and covered with a cheese sauce, like this Baked Shrimp Burrito Recipe.

    What You’ll Love About This Recipe

    • This shrimp burrito recipe is made with fresh, real ingredients. Wild caught shrimp, fresh vegetables and no “cream of” canned soups.
    • The cheese sauce is easy to make.
    • This is a baked casserole style burrito recipe. It makes six large burritos.
    • An easy recipe with a “fancy feel”, these shrimp burritos are as good as anything you’d get at your favorite Mexican Restaurant.
    • In case there are leftovers, these burritos will freeze well.

    Shrimp are sautéed with fresh vegetables and wrapped inside fluffy white tortillas. Drizzled with a thickened cheese sauce of Monterey Jack Cheese and sour cream, they’re irresistibly cheesy and creamy.

    Let’s get started.

    Ingredients You’ll Need

    Ingredients to make shrimp burritos.

    For The Shrimp Burrito Filling

    • Mexican Oregano
    • Neutral Oil, such as Canola Oil
    • A garlic clove
    • 1 pound shrimp: Find wild caught shrimp if you can. It will have a truer shrimp flavor and better texture than farm raised shrimp.
    • Vegetables: Green Chile Peppers, Onions, Red Bell Pepper and Calabacitas Squash (or zucchini).

    Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

    For The Cheese Sauce

    Ingredients to make cheese sauce for shrimp burritos.
    • Milk, For a richer flavor and creamier sauce, use whole milk please, but if all you have is 2% it most certainly will work.
    • Sour Cream
    • Cheese: Pepper Jack, Monterey Jack, or Muenster. These are all good melting cheeses.
    • Flour: All purpose white flour.
    • New Mexico Chile Powder: Chimayo preferred, or cayenne pepper will work, or even a few shakes of your favorite hot sauce.
    • Flour tortillas
    • Cilantro and tomatoes for garnish.

    Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

    Step By Step Instructions … It’s Easy!

    Make The Shrimp Burrito Filling

    Cooking shrimp to make shrimp burritos.
    • Step 1: Heat the oil in a large fry pan. Saute the chopped onion and red bell pepper until just getting tender, about 1 minute.
    • Step 2: Add the shrimp and cook, stirring, for about 2 minutes. You don’t want to cook them through.
    Adding vegetables to make shrimp burritos.
    Making a roux with flour and water.
    • Step 3: Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
    • Step 4: Make the Sauce: In a small bowl, combine flour and water and whisk to blend.
    Adding dairy to make a cheese sauce for shrimp burritos.
    Filling flour tortillas to make shrimp burritos.
    • Step 5: Add flour mixture to vegetable shrimp mixture and cook one minute. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
    • Step 6: Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
    Shrimp burritos ready to bake.
    • Step 7: Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.

    Common Questions About Shrimp Burritos

    Can I Make Shrimp Burritos With Pre-Cooked Shrimp

    Yes you can. But I recommend using raw shrimp. You can purchase cooked frozen shrimp from the seafood aisle. Let the shrimp thaw in the refrigerator. Plan ahead and let them thaw overnight. Pat the shrimp dry with a paper towel before using in this recipe. Add the shrimp once the sauce is cooked and just before filling the shrimp burrito.

    Can I Make These With Corn Tortillas?

    You could but then you’d be making shrimp enchiladas. You will need to fry the corn tortillas in oil before filling them with the shrimp/cheese mixture.

    Tips For Success

    • Pat the shrimp dry before cooking them in this recipe. If you don’t, the moisture from the shrimp will create a thinner cheese sauce. Plus removing excess water from the shrimp will result in the best possible texture.
    • Purchase easy peal shrimp. These shrimp are deveined and the shell is split. This makes for easy shell and tail removal. Or better yet, purchase shell off, tail off shrimp.

    Consider Serving These With

    • Crockpot Frijoles Rancheros
    • Toasted Mexican Green Rice
    • Mashed Potatoes with Poblano Peppers
    • Cream Cheese Churros Cheesecake Bars

    Recipe For Shrimp Burritos Con Queso

    Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.

    Garnishes For Shrimp Burritos: Sliced jalapeno peppers, cherry tomatoes, cilantro, chopped avocado would work well here. And even some sliced radish would be an authentic topping for Mexican burritos.

    Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

    I hope you give this Shrimp Burrito Recipe a try. They’re a very special treat when you’re in the mood for a cheesy Mexican Food meal.

    Related Recipes

    • Baked chicken taco casserole topped with lettuce and tomatoes.
      Easy Chicken Taco Casserole
    • Adobo Shrimp Tostadas with Easy Lime Slaw
    • Calabacitas con queso served with a flour tortilla
      Easy Mexican Calabacitas con Queso
    • Shrimp taco lettuce wraps with crunchy vegetables and lime dressing.
      Shrimp Taco Lettuce Wraps with Lime Dressing

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

    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.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.

    Baked Smothered Shrimp Burritos Con Queso

    Sauteed Sweet Shrimp with a Sour Cream Cheese Sauce for an Easy Mexican Shrimp Burrito.
    4.78 from 9 votes
    Print Pin Rate
    Course: Mexican
    Cuisine: Mexican
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 10
    Calories: 216kcal
    Author: Lea Ann Brown

    Ingredients

    • For The Shrimp Burrito Filling
    • 2 Tablespoons neutral oil canola or vegetable oil
    • 1 Cup red bell pepper chopped
    • 1 Cup sweet onion chopped
    • 1 pound medium raw shrimp peeled and deveined
    • 1 Cup green chile peppers roasted, peeled, chopped
    • 2 Cups Calabacitas (zucchini) seeds removed and chopped, unpeeled
    • 1 clove garlic peeled and diced
    • 1/2 teaspoon Mexican oregano dried. Or marjoram
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground pepper
    • For The Con Queso Sauce
    • 1/2 teaspoon New Mexico Chimayo Chile powder or ancho, or cayenne
    • 3 Tablespoon flour
    • 3 Tablespoons water
    • 1 Cup whole milk
    • 2 Cup Monterey Jack cheese grated and divided
    • 1/4 Cup sour cream full fat
    • 6 flour tortillas 8 inch
    • For Garnish
    • 1/2 cup tomatoes chopped
    • cilantro
    Prevent your screen from going dark

    Instructions

    • For The Burrito Filling
    • Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with non-stick cooking spray.
    • In a large fry pan heat the oil over medium heat. Add bell pepper and onion. Cook, stirring for about 2 minutes. Add shrimp and cook for 1 minute.
    • Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
    • For The Con Queso Sauce
    • In a small bowl, combine flour and water and whisk to blend. Add to vegetable shrimp mixture and cook one minute.
    • Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes.
    • Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
    • Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
    • Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.
    • Garnish with chopped tomatoes and cilantro and serve.

    Nutrition

    Calories: 216kcal | Carbohydrates: 16g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 581mg | Potassium: 236mg | Fiber: 2g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 19mg | Calcium: 212mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Shrimp Burrito Recipe …It’s what’s for Dinner

    Lea Ann Brown
    Lea Ann Brown

    Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

    More Mexican Food Recipes

    • Crispy Roasted Achiote Chicken Breast
    • Green chile stew served in a green Frankhoma bowl.
      Pork Green Chile Stew, Chile Verde
    • Mexican Street Corn Dip served with yellow and blue corn tortilla chips.
      Make Ahead Mexican Street Corn Dip
    • Mexican Chocolate Cake
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    Reader Interactions

    Comments

    1. 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
      • Lea Ann Brown says

        April 18, 2014 at 2:16 pm

        Unfortunately I don’t forget about those sauced and smothered burritos. So good and really high in the indulgence department.

        Reply
    2. Betsy @ Desserts Required says

      April 13, 2014 at 8:08 pm

      Some long lists may scare me off but not when the end result is THIS gorgeous! Can’t wait to make!!

      Reply
      • Lea Ann Brown says

        April 18, 2014 at 2:19 pm

        Thanks Betsy. Let me know if you like it.

        Reply
    3. cheri says

      April 13, 2014 at 5:47 pm

      These really look nice Lea Ann, love shrimp and this looks like such a great way to enjoy them. Great presentation too!

      Reply
      • Lea Ann Brown says

        April 18, 2014 at 2:19 pm

        We loved this recipe Cheri.

        Reply
    4. Vickie says

      April 13, 2014 at 5:03 pm

      Wow I can just taste all those layers of delicious flavor. . . and shrimp, too. Wonderful photos of a delicious sounding supper!

      Reply
      • Lea Ann Brown says

        April 18, 2014 at 2:19 pm

        Thanks Vickie. 🙂

        Reply
    5. 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
    6. Adam J. Holland says

      April 13, 2014 at 3:13 pm

      Oh. My. I had Sunday dinner planned, but I think this just trumped it. Muy bueno!

      Reply
    7. 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
    8. 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
    9. 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
    10. Tara says

      April 13, 2014 at 11:22 am

      5 stars
      I have never had shrimp in a burrito and heck why not, those look delicious!!

      Reply
    11. Seduction In The Kitchen says

      April 13, 2014 at 10:40 am

      4 stars
      WOW! I love Mexican food with shrimp! This sounds soooooo yummy!

      Reply
      • Lea Ann Brown says

        May 01, 2014 at 4:08 pm

        Thanks Deanna! And for stopping in and the comment.

        Reply
    12. Christy says

      April 13, 2014 at 10:38 am

      5 stars
      Perfect for spring and summer! And Cinco De Mayo!

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 12:07 pm

        I had that Cinco thing in mind too Christy.

        Reply
    13. Liz says

      April 13, 2014 at 10:30 am

      Oh, wow, these could be my new favorite burritos! They sound incredible!!!

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 12:07 pm

        Liz, let me now what you think if you give them a try. They’re our new favorites.

        Reply
    14. Constance Smith (@FoodieArmyWife) says

      April 13, 2014 at 9:40 am

      That looks absolutely delicious!

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 9:55 am

        5 stars
        Thanks Constance.

        Reply
    15. Jennifer Miller/MealDiva says

      April 13, 2014 at 9:26 am

      Stuffed with cheese sauce– I’m drooling! Sounds fantastic!!!!!!

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 9:54 am

        5 stars
        Thanks Jennifer. These were really a savor every bite sort of thing.

        Reply
    16. Family Foodie says

      April 13, 2014 at 7:41 am

      This recipe is just fantastic! Love having you around the family table for #SundaySupper

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 8:45 am

        Thank you so much Isabel. Love being around this table. 🙂

        Reply
    17. Jennifer @ Peanut Butter and Peppers says

      April 13, 2014 at 6:56 am

      Wow! I love burritos and with shrimp and the con queso sauce, oh my gosh! I am coming to your house for dinner!

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 8:46 am

        You’re always welcome Jennifer. Wouldn’t it be fun (and fattening) if we all lived in the same subdivision?

        Reply
    18. Sam @ My Carolina Kitchen says

      April 13, 2014 at 6:04 am

      Your burritos look creamy and delicious, just the way I like them.
      Sam

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 8:47 am

        Thanks Sam!

        Reply
    19. 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
      • Lea Ann Brown says

        April 13, 2014 at 8:48 am

        I can’t even describe how good these were. So creamy.

        Reply
    20. Milk and Honey says

      April 13, 2014 at 3:53 am

      You had me at “Stuffed with a cheese sauce…”

      Reply
      • Lea Ann Brown says

        April 13, 2014 at 8:48 am

        Love it. Thanks for stopping by. 🙂

        Reply
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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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