Save It This shrimp & spinach breakfast burrito packs vibrant flavors and satisfying protein into a quick meal perfect for busy mornings or relaxed brunches. Tender shrimp mingle with wilted spinach, sweet peppers, creamy scrambled eggs, and melty cheddar in every bite, all wrapped up in a warm tortilla for a breakfast that feels special but comes together fast.
I first made these for a weekend brunch when my family wanted something different than our usual pancakes. The combination was such a hit that now it is my go-to meal whenever I want breakfast to feel a bit more festive.
Ingredients
- Shrimp: medium, peeled and deveined brings a tender bite and lean protein. Pick shrimp that smell clean and are translucent before cooking.
- Fresh spinach: roughly chopped adds vibrant color and gentle earthiness. I prefer baby spinach for tenderness but any spinach works.
- Red bell pepper: diced offers subtle sweetness and beautiful color. Choose firm and glossy peppers for the best texture.
- Small onion: finely chopped layers flavor right from the start. I like yellow onions for their gentle bite.
- Large eggs: whisked provide the rich base for the filling. Always use fresh eggs for best texture.
- Whole milk: makes the scrambled eggs creamy and lush. Whole milk gives a balanced richness.
- Shredded cheddar cheese: melts beautifully and adds a savory finish. Sharp cheddar offers fantastic flavor, so aim for a block you grate yourself for the freshest taste.
- Large flour tortillas: soft and flexible hold everything together. Look for tortillas that bend easily and are free of cracks.
- Smoked paprika: delivers subtle heat and deep smokiness. Use this instead of regular paprika for extra depth.
- Ground black pepper and salt: seasons every bite. Use freshly ground pepper for a little more pop.
- Olive oil: helps everything cook evenly and brings extra flavor. I reach for extra virgin olive oil.
- Salsa, sour cream, cilantro, avocado slices (optional): each brings unique freshness or creaminess to the final touch.
Instructions
- Sauté the Vegetables:
- Heat your skillet on medium then drizzle in half of the olive oil. Add chopped onion and bell pepper and cook them for about three minutes. Wait until they are soft and fragrant since this forms the savory base that lifts the entire burrito.
- Cook the Shrimp:
- Scatter the shrimp into the pan along with the smoked paprika. Stir and watch closely. The shrimp will turn pink and curl in about two or three minutes. This is when they are done. If you overcook them they can go rubbery so pull them off the heat as soon as they are opaque.
- Wilt the Spinach:
- Drop in all the spinach to the same pan. Toss with tongs or a spatula for just a minute or two until everything has wilted but stays green. Add it to the shrimp mixture as you go so you keep flavors lively but not soggy.
- Scramble the Eggs:
- Lower the heat to prevent sticking. Wipe out the pan if needed. Pour in the whisked eggs and milk with a splash more oil. Gently stir between each pass so the eggs set slowly and stay creamy. This gives the burrito that luscious texture we all crave.
- Combine the Filling:
- Return the shrimp vegetables and spinach to the eggs. Stir just until everything is evenly distributed and heated through. Take the pan off the burner before the eggs dry out.
- Warm the Tortillas:
- A quick turn in a barely hot skillet or ten seconds in the microwave makes tortillas flexible and less likely to tear so everything rolls up perfectly.
- Assemble the Burritos:
- Lay out each tortilla. Spoon an even amount of the filling onto each. Scatter shredded cheddar over the top for the perfect melt once wrapped.
- Wrap it Up:
- Fold in the sides then roll tightly from the bottom up to form sturdy burritos that will not fall apart as you eat.
- Toast the Burritos:
- Turn burritos seam side down in the pan for about a minute. This makes the outside golden and crisp and adds another layer of texture that takes the breakfast up a notch.
- Serve and Garnish:
- Serve straight away with your choice of salsa sour cream cilantro and avocado for extra color and creaminess.
Save It I remember making these with my daughter for our first family brunch in a new house. The sizzle as the burritos toasted in the pan was the sound of home for us.
Storage Tips
Store leftover burritos individually wrapped in foil or plastic wrap and refrigerate for up to two days. Reheat in a skillet over low heat until warmed through to keep the tortilla crisp. If you want to freeze them for quick breakfasts later let them cool completely then wrap tightly and store in a zip top bag in the freezer.
Ingredient Substitutions
You can swap spinach for baby kale or arugula for a pepperier taste. Try Monterey Jack or pepper jack cheese if you want a milder or spicier kick. For dairy free simply use your favorite plant based cheese and milk. Gluten free tortillas work well and corn tortillas are traditional in Mexican cuisine.
Serving Suggestions
Pair with fresh fruit like orange wedges or a crisp apple slaw for balance. Add black beans or roasted potatoes to stretch portions and add more fiber. For brunch, set out bowls of different salsas and chopped herbs so everyone customizes their burrito to taste.
Save It This recipe blends American breakfast tradition with Mexican burrito flavors. With a flexible filling and simple steps, anyone can make brunch feel special—just add loved ones around the table.
Recipe FAQs
- → Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking to achieve the best texture and flavor in the burritos.
- → How do I prevent tortillas from tearing?
Warm tortillas first until soft and pliable so they fold easily and hold the filling securely.
- → Are there gluten-free options?
Swap flour tortillas for certified gluten-free or corn tortillas to accommodate dietary needs.
- → What other greens can I use?
Feel free to replace spinach with kale or baby arugula for an equally delicious alternative.
- → How can I add extra heat?
Mix diced jalapeño or a splash of hot sauce into the egg mixture for a spicy kick.
- → Is this suitable for meal prep?
Yes, assemble and refrigerate burritos, then toast or microwave for a quick breakfast during the week.