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Shrimp and Egg Breakfast Burritos

This burrito tastes like a Western omelet with seafood swapped in for the ham. It’s good for you, too, packing in plenty of protein thanks to the shrimp and eggs, as well as nutrients like selenium, vitamin B-12 and omega-3s. 

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1½ teaspoons olive oil, divided
  • 20 medium shrimp, peeled and deveined, thawed
  • ½ teaspoon ground cumin
  • ¼ cup sweet onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 6 eggs
  • ½ teaspoon turmeric
  • ½ cup shredded sharp cheddar
  • 4 (10-inch) whole wheat flour tortillas
  • ¼ cup plain Greek yogurt or sour cream
  • ¼ cup prepared salsa, plus more for topping, if desired
  • 1 avocado, diced
  • Salt and pepper, to taste
  • Hot sauce, optional

Instructions

  1. Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Place shrimp in pan, and sprinkle with cumin and a dash of salt and pepper. Cook for about 5 to 6 minutes, or until cooked through and pink in color. Remove shrimp; set aside.
  2. Add remaining ½ teaspoon olive oil to same pan. Add onion and green bell pepper to pan; cook over medium heat about 5 minutes, or until softened.
  3. Whisk eggs and turmeric in a bowl. Add eggs to pan with vegetables and sprinkle with cheese, salt and pepper; whisk to mix eggs and vegetables in pan. Cook until eggs are cooked through, about 3 minutes. 
  4. While eggs are cooking, lightly toast tortillas in microwave or toaster until warmed. Mix yogurt and salsa in a small bowl. Top each tortilla with the salsa-yogurt mixture, then top with eggs, shrimp and avocado. Fold burrito-style and serve with hot sauce or more salsa, if desired. 

Notes

To make ahead and freeze: 

Make shrimp and eggs per instructions above. Let cool, then assemble burritos without the yogurt and salsa mixture. Roll burrito-style and wrap individually in foil. Freeze burritos in a single layer on a baking sheet. Once frozen, store burritos in a large freezer-sized baggie, label with the date, remove excess air and seal. When ready to eat, remove from foil, place on a microwave-safe plate and microwave on high for 2 to 4 minutes, flipping halfway, until burrito is warmed through. Burritos will keep in the freezer up to 3 months.

 

Recommended Utensils;

Sauté pan, whisk or fork, plate or bowl (to hold cooked shrimp), 2 small mixing bowls.

  • Author: Dish on Fish
  • Prep Time: 10
  • Cook Time: 15
  • Category: Shrimp

Keywords: Shrimp Recipes, Shrimp, Seafood Breakfast, Shrimp and Egg Breakfast Burritos

Find it online: https://dishonfish.com/breakfast-shrimp-burrito-recipe/