Fried Shrimp Cocktail Burrito

I’ve been craving shrimp a lot recently after having an amazing shrimp burrito from Pedro’s in San Clemente, CA. So I was thinking, what are my favorite ways to have shrimp? Don’t worry I won’t go full Forrest Gump on you here, and these are in no particular order:

  • Fried Shrimp
  • Shrimp Cocktail
  • Shrimp Burritos
  • Shrimp Tacos

It seemed obvious that I needed to combine these things. Right? Right. Ok.

  1. To cover fried shrimp AND tacos, I used ground corn tortillas as bread crumbs like I did here.
  2. To cover the “cocktail” aspect, I made a tangy jalapeño-horseradish crema and added some diced tomatoes at the end
  3. Then I put it all in a burrito.


Now, I know you don’t usually think about horseradish with Mexican food, but I promise you it actually works extremely well with the jalapeños we’re going to blend them with, and the sour cream gives it a texture sort of like creamy prepared horseradish. Now, onto the show!

Ingredients (makes 4-6 burritos depending on how you fill them)


  • 1 lb shrimp
  • 1 c flour
  • salt
  • pepper
  • 3 eggs beaten with 1 T water
  • 6 corn tortillas
  • oil for frying

Horseradish-Jalapeño Crema

  • 3 jalapeños
  • 1 piece fresh horseradish
  • 1 small bunch cilantro, stems removed
  • 1 lime
  • 1 cup sour cream
  • salt

Apple & Celery Root Slaw

  • 1 granny smith apple
  • 1 small celery root
  • 1 lemon
  • 1 T olive oil
  • 1/2 t worcestershire sauce
  • salt
  • pepper


  • Refried beans
  • Diced tomatoes
  • Large flour tortillas
  • Shredded queso quesadilla
  • Crumbled queso cotija


  1. Make the refried beans (can omit extra fat from recipe).
  2. Combine jalapeños, horseradish, and cilantro in food processor and blend. Stir in lime juice and then fold into the sour cream. Season with salt to taste, and set aside.
  3. Dice tomatoes
  4. Shred and crumble cheese
  5. Heat enough oil in a cast iron skillet or dutch oven for the breaded shrimp to float, about 350F is the goal
  6. Season shrimp with salt and pepper
  7. Grind tortillas in food processor
  8. Dredge shrimp in flour, egg wash, then tortilla crumbs
  9. Fry shrimp a few at a time until golden brown
  10. Build your burrito, and enjoy!



Paul Harrison is a NYC-based recipe developer and professional whiskey drinker. He writes for Food Republic, and keeps some of his other recipes and ideas relating to food here.

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