Crispy, creamy Deep-Fried Shrimp Alfredo Burrito Bites — an irresistible fusion snack that combines tender shrimp, rich Alfredo, gooey mozzarella and a golden breadcrumb crust. Easy to make, perfect for parties.
There’s something wildly satisfying about a snack that’s both crunchy and luxuriously creamy — and these Deep-Fried Shrimp Alfredo Burrito Bites deliver exactly that. Imagine juicy shrimp wrapped in silky Alfredo sauce and cheese, sealed in a tortilla, breaded and fried to a golden crackle. It’s playful, comforting, and a little decadent — the kind of dish that makes you grin with the first bite. Whether you’re feeding guests, prepping game-day food, or treating yourself, this recipe is a memorable mash-up of textures and flavors.
Yield & Times
- Yield: about 8 burrito bites (4 large tortillas → 8 pieces)
- Prep time: 15 minutes
- Cook time: 10–15 minutes (frying in batches)
- Total time: 25–30 minutes
Tools (what you’ll need)
- Medium mixing bowl
- Flat work surface or cutting board
- Spoon for portioning
- Small bowl for beaten eggs
- Shallow plate or bowl for breadcrumbs
- Deep pan or heavy skillet for frying (or a deep fryer)
- Tongs or slotted spoon
- Paper towels or cooling rack for draining
- Instant-read thermometer (optional, for oil temp)
Ingredients
- 1 pound (≈454 g) shrimp, peeled and deveined
- 1 cup Alfredo sauce (homemade or jarred)
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese (about 110–120 g)
- 1/2 cup breadcrumbs (about 60 g)
- 2 eggs, beaten
- Oil for frying (vegetable, canola, or peanut oil) — enough for 1–2 in. depth in pan
- Salt and freshly cracked black pepper, to taste
- Optional: a squeeze of lemon or a pinch of garlic powder
Step-by-step instructions
- Season the shrimp. In a medium bowl, toss the peeled shrimp with a pinch of salt and pepper. Add the Alfredo sauce and gently stir until the shrimp are well coated. Let the mixture sit for 5 minutes so the flavors mingle.
- Portion the filling. Lay one large tortilla flat. Spoon roughly 1/8th of the shrimp-Alfredo mixture into the center (if you prefer smaller bites, reduce the filling accordingly). Leave space at the edges.
- Add cheese. Sprinkle a generous tablespoon or two of shredded mozzarella over the shrimp filling. The cheese helps the filling bind and creates that delightful melt inside.
- Roll and seal. Fold the sides of the tortilla over the filling, then roll it up tightly from one edge to the other, forming a compact burrito. Press the seam slightly so it holds.
- Egg wash and crumb coat. Dip each rolled burrito into the beaten eggs, ensuring full coverage. Transfer to the breadcrumbs and roll to coat evenly. For extra crunch, press the breadcrumbs onto the surface.
- Heat the oil. In a deep pan over medium heat, pour oil to a depth of about 1–2 inches. Heat until it reaches about 350°F (175°C) or until a breadcrumb dropped in sizzles and browns in ~30 seconds.
- Fry in batches. Carefully add 2–3 burrito bites at a time (don’t overcrowd). Fry, turning occasionally, until golden brown on all sides — roughly 3–4 minutes per batch. Use tongs or a slotted spoon.
- Drain. Remove the bites and place them on paper towels or a cooling rack to drain excess oil.
- Serve warm. Plate the bites and offer extra Alfredo sauce (warmed) for dipping. A wedge of lemon on the side brightens the flavors if desired.
Tips for guaranteed success
- Don’t overfill the tortillas. Overstuffing leads to splitting during frying. Keep fillings modest and roll tight.
- Pat the shrimp dry before tossing with sauce so the bite holds together better and the breading adheres.
- Temperature control is everything. Oil too cool → greasy bites. Too hot → burned exterior, undercooked interior. Aim for ~350°F (175°C).
- Seal the seam. Use a dab of beaten egg as “glue” on the tortilla seam before breading to prevent unrolling.
- Crunch booster: Double-coat — dip again in egg and breadcrumbs for an extra thick, crunchy crust.
- Moisture management: If your Alfredo is very watery, reduce it on low heat for a few minutes so the filling isn’t too loose.
- Don’t overcrowd the pan. Leaving space keeps oil temperature stable and ensures even browning.
Variations & substitutions
- Baked version: Brush with oil and bake at 425°F (220°C) for 10–14 minutes, flipping halfway, until golden. Texture will be less crisp than frying but lighter overall.
- Panko breadcrumbs give a crunchier, flakier crust than standard crumbs.
- Spicy kick: Mix a tablespoon of sriracha or chopped jalapeño into the shrimp-Alfredo blend.
- Herby twist: Stir chopped basil or parsley into the filling for freshness.
- Cheese swaps: Use fontina, provolone, or a mix of mozzarella and parmesan for a sharper flavor.
- Small-plate party version: Make smaller rolls (cut tortillas in half) to yield more bite-sized pieces for platters.
- Gluten-free option: Use gluten-free tortillas and gluten-free breadcrumbs; check all labels.
Storage & reheating
- Refrigeration: Store cooled burrito bites in an airtight container for up to 3 days. Place paper towel between layers to absorb excess oil.
- Freezing: Freeze individually on a baking sheet until firm, then transfer to a freezer bag for up to 1 month.
- Reheating (best results): Reheat in a preheated oven at 375°F (190°C) for 8–12 minutes (or until heated through) to restore crispness. If frozen, allow to thaw in the fridge overnight and then reheat. Avoid microwaving — it makes the crust soggy.
- To refry: For extra-crispy results, you can shallow-fry for 1–2 minutes from refrigerated state, but watch for overcooking.
Approximate nutrition (per burrito bite — recipe divided into 8)
Calories: ≈ 320–330 kcal
Protein: ≈ 23 g
Fat: ≈ 17 g
Carbohydrates: ≈ 23 g
(These are rough estimates based on common ingredient values — exact numbers will vary with specific products and portion sizes.)
Frequently Asked Questions (FAQ)
Q — Can I use frozen shrimp?
A — Yes. Thaw completely, pat dry, and remove excess moisture before mixing with Alfredo to prevent a watery filling.
Q — Will the tortilla hold together while frying?
A — If you roll tightly and seal the seam with beaten egg, it will hold. Using room-temperature tortillas (slightly warmed) makes them more pliable and less likely to split.
Q — Is any oil better for frying?
A — Choose oils with high smoke points (vegetable, canola, or peanut). Olive oil is not recommended for deep frying due to its lower smoke point and stronger flavor.
Q — Can I make these ahead for a party?
A — Assemble and bread them, then refrigerate for up to a day before frying. Fry at the last minute to preserve maximum crunch.
Q — How do I prevent the filling from leaking?
A — Reduce the liquid in the Alfredo if it’s thin, avoid overfilling, and double-coat with breadcrumbs.
Q — Are these safe for kids?
A — Absolutely — just tone down any spicy additions and serve with a kid-friendly dip.
Final encouragement
Go ahead — make a batch and listen for that glorious sizzle. The first crack of the golden crust, followed by the warm, creamy center: that’s joy on a plate. These Deep-Fried Shrimp Alfredo Burrito Bites are showy enough for guests and simple enough for a cozy night in. Try the tweaks, play with the fillings, and most of all — enjoy every crunchy, creamy bite.