Deep-Fried Shrimp Alfredo Burrito

Crunchy shrimp Alfredo burrito bites are my go-to trick for making ordinary dinners exciting and seriously tasty. These are crispy, easy-to-grab snacks stuffed with tender shrimp and cheesy Alfredo—great for crowd-pleasing snacks, parties, or just a cozy night in that feels like you ordered out.

Whenever I make these and pull out the fryer, my family can’t wait to dig in. It started on game nights, but now it’s our must-have treat for holidays, movies, or any time we want something extra special for snacking.

Irresistible Ingredients

• Salt and pepper: Season to your liking to boost shrimp and cheese flavors
• Oil for frying: Use a mild oil like canola or vegetable so the bites get nice and crispy
• Eggs: Beat well—these help the coating stay put and lock in the filling
• Breadcrumbs: Go for fine, dry crumbs so your bites fry up extra evenly
• Mozzarella cheese: Grab some shredded cheese for that stretchy, melty goodness
• Flour tortillas: Use big tortillas—they wrap and fry up beautifully
• Alfredo sauce: Creamy jarred sauce or homemade—whatever you’ve got for the tastiest filling
• Shrimp: Get plump, pink shrimp—defrost first if frozen, pick ones that smell fresh

Mouthwatering Instructions

Drain and Serve:

Use tongs to move fried bites onto a plate lined with paper towels. That helps take off any extra grease. Pile them up and dunk in Alfredo sauce while they’re still warm.

Fry Until Golden:

With the oil hot, gently slide in a few burritos at a time. Don’t crowd them. Roll them around for three or four minutes until they’re golden and crunchy on every side.

Heat the Oil:

Pour oil in a pot about two inches up the sides, set to medium, and heat it up. If you’ve got a thermometer, check for 375°F for the best fry-up.

Bread the Burritos:

Set out beaten eggs in one shallow dish and breadcrumbs in another. Dunk each wrapped burrito in the egg, coat all over, then roll in crumbs, pressing gently so it all sticks.

Roll the Burritos:

Fold in the sides over the filling, then roll the tortilla tight from the bottom so nothing falls out.

Add Cheese:

Sprinkle lots of mozzarella over the shrimp filling so there’ll be gooey cheese with every bite.

Prepare the Burritos:

Lay a tortilla out flat. Heap some shrimp mixture right in the center. Don’t go overboard or it’ll be hard to seal them up.

Mix the Filling:

In a big bowl, toss the clean shrimp with Alfredo, a shake of salt and pepper so it’s all covered and flavorful.

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Shrimp’s always been my top pick when I need dinner fast. I’ll never forget my kids’ faces the first time I fried burritos instead of tacos. Now, if we want to make a plain-old weeknight really fun, this is our dish.

Easy Storage Tips

Let the burritos cool all the way before putting them in the fridge so they don’t get wet and soggy. Stash in an airtight container up to three days. To get that awesome crunch again, reheat in the oven or air fryer—skip the microwave unless you like them soft.

Ingredient Swap Ideas

If shrimp’s out, toss in some grilled chicken pieces or shredded rotisserie chicken. Want to change the cheese vibe? Try Monterey Jack or smoked provolone. No Alfredo handy? Swap in a garlicky cheese sauce for a bold, creamy twist.

Fun Serving Suggestions

They’re so good with a crunchy green salad and a punchy vinaigrette. Squeeze fresh lemon or scatter chopped parsley for zing. Add crunchy veggies and more dips—think ranch, spicy aioli—if you’re serving these for game day.

Dish Origins and Inspiration

This one’s a mash-up of Tex-Mex burrito love and creamy Italian shrimp Alfredo, with deep-frying throwing in a little party flair. The Alfredo sauce itself comes from Italian-American cooking, while burritos are a Northern Mexico thing. And honestly, who doesn’t love fried snacks at a party?

Seasonal Twist Ideas

Want to switch it up for summer? Toss in some fresh corn or roasted red peppers. In spring or summer, pair with tomato salsa for a hit of freshness. Top with bright basil or chives for pops of color when it’s warm outside.

Real-Life Success Stories

I’ve brought these to a bunch of potlucks—they always disappear first. The best part? Sliced leftovers make a killer packed lunch. Even the pickiest eaters I know can’t say no to that crispy shell and cheesy center.

Simple Freezing Directions

After you bread them, line them up on a tray and freeze solid. Once they’re hard, toss into a big freezer bag. Fry them straight from frozen—just go a little longer than usual. It’s genius for getting ahead for party snacks or after-school munchies.

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Try making these at your next get-together—you’ll see them vanish quick. Every bite packs big fun and flavor.

Frequently Asked Questions

→ What kind of shrimp works best?

Pick out medium or large shrimp that've had their shells and veins taken off. That way, everything cooks up super quick and stays tender.

→ Can I use store-bought Alfredo sauce?

Definitely! Bottled Alfredo keeps things simple and your filling stays creamy and full of flavor.

→ How do I prevent the burritos from unrolling during frying?

Make sure to roll your tortillas up nice and snug, then dunk them all the way through the egg wash. This helps breadcrumbs stick and keeps the edges sealed up.

→ What oil is best for deep frying?

Use an oil that can handle high heat, like canola or regular veggie oil, for even frying and less mess.

→ Can these be made ahead of time?

You sure can! Get everything ready and chill the wraps until you're about to eat. Fry just before serving to keep ’em crispy.