Lemon Garlic Crab & Shrimp Burrito Recipe

Prepare seafood

Pat shrimp dry with paper towels. Check crab meat for shells and gently break up any large lumps so it will fold into the burrito easily.

Season seafood

In a bowl, toss the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and 1/4 tsp red pepper flakes (if using).

Cook shrimp

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side, until pink and just opaque. Remove shrimp to a plate and set aside.

Warm crab

In the same skillet, reduce heat to medium and add the lump crab meat just long enough to warm through (about 1 minute). Stir gently so you don't break up the lumps. Return the cooked shrimp to the skillet briefly to combine with the crab, then remove from heat. Cover to keep warm while you make the sauce.

In a small saucepan or skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté 30–45 seconds, until fragrant but not browned.

Add 2 tablespoons dry white wine or seafood stock and scrape any browned bits from the pan. Let it reduce for about 1 minute.

Stir in 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Reduce heat to low and add 1/4 cup light cream (or half-and-half). Stir and warm for 1–2 minutes until the sauce slightly thickens.

Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust lemon or salt as needed.

Combine sauce with seafood

Pour about half of the lemon garlic sauce into the skillet with the warm shrimp and crab and toss gently to coat. Reserve the remaining sauce for drizzling and serving.

Warm tortillas

Heat a large dry skillet or griddle over medium heat. Lightly brush each flour tortilla with a little butter or oil and warm 20–30 seconds per side until pliable and lightly browned. Keep warm under a clean towel.

Assemble burritos

Place one warmed tortilla on a work surface. In the center, layer about 1/2 cup shredded cheddar cheese, 1/2 cup shredded lettuce, 1/4 cup diced tomato, and one quarter of the lemon-garlic-coated shrimp and crab (about 4 shrimp + 2 oz crab). Spoon 1–2 tablespoons of the reserved lemon garlic sauce over the filling. Add a few drops of hot sauce if using.

Fold burrito

Fold the bottom edge up over the filling, fold both sides in, then roll tightly toward the top to form a sealed burrito. Repeat with remaining tortillas and filling.

Optional pan-sear

For a crisp finish, return the skillet to medium heat, add a little butter or oil and place burritos seam-side down. Cook 1.5–2 minutes per side until golden and crisp, pressing gently with a spatula.

Serve

Slice burritos in half if desired. Serve immediately with lime wedges and remaining lemon garlic sauce on the side for drizzling.