Crispy Deep-Fried Shrimp Alfredo Burrito Bites
Craving something utterly delicious and comforting? These Deep-Fried Shrimp Alfredo Burrito Bites are your answer! Creamy, cheesy Alfredo sauce and tender seasoned shrimp wrapped in a tortilla and fried to golden, crispy perfection. Surprisingly easy and disappears fast!
Equipment
- Skillet
- Saucepan
- Deep fryer or large sturdy pot
- Shallow dishes (3)
- Slotted spoon or spider
- Paper towels
- Plate
- Thermometer (for oil)
Ingredients
- 1 lb shrimp peeled, deveined, and chopped (medium or large)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- salt and pepper to season
- 2 tbsp olive oil
- 1 cup heavy cream
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese freshly grated is best
- 1/2 tsp Italian seasoning for sauce
- 4 large flour tortillas
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1.5 cups seasoned breadcrumbs
- vegetable oil for frying (enough for 1-2 inches depth)
- fresh parsley chopped, for garnish
Instructions
- Step 1: Cook the Shrimp: Grab a skillet and heat your olive oil over medium heat. Toss in your chopped shrimp, smoked paprika, garlic powder, salt, and pepper. Sauté them for just 3-5 minutes until they turn pink and are fully cooked through. Remove the shrimp from the skillet and set them aside.
- Step 2: Make the Alfredo Sauce: Now, in a separate saucepan, gently heat the heavy cream over low heat. Let it simmer for about 3-4 minutes – this thickens it up a bit. Stir in the shredded mozzarella and grated Parmesan cheese. Keep stirring until everything is melted and the sauce is smooth and slightly thickened. Finally, stir in the Italian seasoning. Take the sauce off the heat and set it aside. It will continue to thicken as it cools slightly.
- Step 3: Assemble the Burritos: Lay out your flour tortillas. Spoon a generous amount of that dreamy Alfredo sauce down the center of each tortilla. Top the sauce with your cooked shrimp. Now, carefully fold the sides of the tortilla inward, then roll each tortilla up tightly into a burrito shape. Make sure they are snug so the filling stays put!
- Step 4: Bread and Fry: Set up three shallow dishes: one with the all-purpose flour, one with your beaten eggs, and one with the seasoned breadcrumbs. Take each burrito and dip it first in the flour, making sure it's completely coated. Shake off any excess. Next, dip it in the egg wash, letting any extra drip off. Finally, roll and press it gently into the seasoned breadcrumbs, ensuring a nice, even coating on all sides. Meanwhile, heat your vegetable oil in a deep fryer or a large, sturdy pot to 350°F (175°C). Carefully lower the breaded burritos into the hot oil (don't overcrowd – fry in batches if necessary!). Fry them for about 2-3 minutes per burrito, turning occasionally, until they are gorgeously golden brown and crispy all over.
- Step 5: Serve: Using a slotted spoon or spider, carefully lift the fried burritos out of the oil and place them on a plate lined with paper towels. This helps drain off any excess oil. Once they've rested for just a minute, slice each burrito in half (cut on the diagonal for presentation!). If you're feeling extra indulgent, drizzle a little more warm Alfredo sauce over the top. Garnish with that fresh chopped parsley and serve them immediately while they're hot and crispy!
Notes
Substitutions & Additions:
- Swap shrimp for chopped chicken breast.
- Add sautéed spinach, mushrooms, or sun-dried tomatoes with the shrimp.
- Replace some mozzarella or Parmesan with Provolone or cream cheese.
- Add red pepper flakes to the Alfredo sauce or shrimp seasoning for heat.
- Mix Parmesan or dried herbs into breadcrumbs.
- Don't overfill tortillas to make rolling easier and prevent blowouts.
- Roll tortillas tightly to keep filling inside.
- Maintain oil temperature around 350°F (175°C) using a thermometer.
- Fry in batches to avoid overcrowding and keep oil hot.
- Drain excess oil on paper towels.
- Prep Ahead: Cook shrimp and sauce ahead. Assemble/bread burritos a couple of hours ahead and refrigerate.