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Shrimp Burritos Recipe

Shrimp Burritos Recipe

These gooey, creamy and rich burritos are packed full of shrimp and cheese. Kids will dive right in! Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 3 ounces cream cheese, softened
  • 1/4 cup milk
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon seafood seasoning
  • 1 pound cooked medium shrimp, peeled and deveined
  • 4 flour tortillas (10 inches), warmed
  • 1/2 cup shredded cheddar-Monterey Jack cheese
  • 1 cup torn romaine


  • 1. In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through.
  • 2. Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce. Yield: 4 servings.

Nutritional Facts

1 each: 532 calories, 22g fat (10g saturated fat), 213mg cholesterol, 1274mg sodium, 41g carbohydrate (2g sugars, 7g fiber), 35g protein.

Reviews for Shrimp Burritos

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PaigeIdzerda User ID: 1582965 99046
Reviewed Sep. 23, 2012

"This is a great recipe, I changed it up a little, I made white rice on the side, I put white rice inside the tortilla, the shrimp mixture inside rolled up, and then layered more shrimp mixture over the top and sprinkled with dried parsley. These could use a little more seasoning, but overall an excellent recipe I will make again and again."

chaotticcutie User ID: 3624497 114056
Reviewed Sep. 1, 2011

"soupy but good used a flavored philly cheese for even more flavor!"

dianaolivera User ID: 4553142 182690
Reviewed Apr. 21, 2010

"Really messy but good."

redhot_firefly User ID: 3170819 184222
Reviewed Jan. 22, 2010

"This was great but very filling will make again and again thanks!!!"

MastersWolfPet User ID: 4651493 163545
Reviewed Dec. 9, 2009

"not only did my children eat it but so did my husband! it's a miracle."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.