Deep-Fried Shrimp Alfredo Burrito Bites

I love how these mini burritos wrap juicy shrimp in creamy Alfredo sauce and cheese, then get a golden, crunchy crust—perfect for parties or a fun dinner twist.

Why You’ll Love This Recipe

I love this recipe because it’s a playful fusion of Italian comfort and Tex-Mex fun: the crispy tortilla shell gives way to a melty, creamy shrimp-Alfredo center. It’s easy to prep, totally customizable, and always a crowd-pleaser at game nights or family meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb shrimp, peeled and deveined

• 1 cup Alfredo sauce

• 4 large flour tortillas or 8–12 street-taco size

• 1 cup shredded mozzarella cheese

• ½ cup breadcrumbs (for coating)

• 2 eggs, beaten

• Oil for frying

• Salt and pepper, to taste

Directions

1. Prepare the filling: I mix shrimp with Alfredo sauce, salt, and pepper and let it marinate briefly.

2. Assemble burritos: I lay tortillas flat, spoon in the shrimp mixture, sprinkle mozzarella, fold the sides, and roll tightly.

3. Coat: I dip each burrito into beaten eggs, then roll them in breadcrumbs to fully coat.

4. Deep-fry: I heat oil to about 350°F (175°C) and fry the burritos in batches for about 3–4 minutes until golden and crispy.

5. Drain and serve: I let them drain on paper towels, remove toothpicks if used, and serve hot with extra Alfredo sauce.

Servings and timing

• Servings: Makes about 12 bite-sized burritos

• Prep time: ~15 minutes

• Fry time: ~10 minutes total

• Chill time (optional): 10–15 minutes before frying to help them hold shape

Variations

• Spicy Cajun twist: I season the shrimp with Cajun rub and add red pepper flakes.

• Veggie-loaded: I add sautéed spinach, bell pepper, or mushrooms to the filling.

• Extra cheesy: I place a cube of mozzarella in the center before rolling.

• Lighter version: I air-fry them at 375°F for 8–10 minutes with a light spray of oil.

Storage/reheating

• Refrigerator: I store fried burritos in an airtight container for up to 2–3 days.

• Reheat: I use an air fryer or bake at 375°F for 5–7 minutes to restore crispiness—microwaving makes them soggy.

• Freezing:

  • I assemble but don’t fry, freeze them on a tray, then transfer to a bag for up to a month.

  • I fry straight from frozen, adding 1–2 minutes to cook time, or air-fry at 375°F for 10–12 minutes.

FAQs

How can I prevent the burritos from falling apart while frying?

I roll them tightly, chill for 10–15 minutes, and seal the seams with a toothpick or flour-water paste.

Can I use frozen shrimp?

Yes, I thaw and pat them dry first to avoid extra moisture that can make the tortillas soggy.

Can I make these ahead of time?

Definitely. I assemble them ahead and store in the fridge, frying just before serving for the best crunch.

What dipping sauces go well?

I love extra Alfredo, but spicy ranch, garlic aioli, or marinara also work great.

Are these spicy?

Not by default. I add red pepper flakes or Cajun seasoning when I want a little heat.

Conclusion

I adore how these Deep-Fried Shrimp Alfredo Burrito Bites combine creamy, cheesy shrimp with a satisfyingly crunchy shell. They’re simple to make, easy to customize, and perfect for impressing guests or satisfying a craving. Next time I hear that fryer calling, I’m definitely rolling up a batch—one bite and I’m hooked!