Deep-Fried Shrimp Alfredo Burrito Bites

Deep-Fried Shrimp Alfredo Burrito Bites — crispy, creamy shrimp and mozzarella wrapped in a crunchy breadcrumb shell. Ready in ~30 minutes; perfect party snack or indulgent weeknight treat.

Tools you’ll need

• Medium mixing bowl

• Whisk or fork

• Measuring cups and spoons

• Cutting board and knife

• Spoon or small spatula for filling

• Small pitcher or funnel (optional, for easy filling)

• Shallow bowls for egg wash and breadcrumbs

• Deep frying pan or Dutch oven (at least 3–4 in deep)

• Candy/instant-read thermometer (for oil)

• Wire rack or paper towels for draining

• Oven tray (optional, for reheating)

Ingredients (yields about 12 bite-sized pieces)

• 1 lb (454 g) shrimp, peeled and deveined (roughly 12–16 medium shrimp)

• 1 cup (240 ml) Alfredo sauce

• 4 large flour tortillas (10-inch burrito style)

• 1 cup (about 112–120 g) shredded mozzarella cheese

• 1/2 cup (≈60 g) breadcrumbs (or panko for extra crunch)

• 2 large eggs, beaten (for egg wash)

• Oil for frying (vegetable, canola, or sunflower) — enough for a 2–3 in deep fry (about 4 cups in pan)

• Salt and pepper, to taste

Note: If you prefer metric-only measures I can add a full conversion table.

Step-by-step directions

1. Season and toss the shrimp. Pat shrimp dry, then chop into ½–¾" pieces if using large shrimp (small shrimp can stay whole). Place in a bowl, season lightly with salt and pepper, and stir in the Alfredo sauce until shrimp are evenly coated. Let sit 5 minutes so flavor melds.

2. Assemble the filling. Lay a tortilla flat. Spoon a line (about 3–4 Tbsp) of the shrimp + Alfredo mixture down the center, leaving room at the edges. Sprinkle about 2–3 Tbsp shredded mozzarella over the shrimp.

3. Roll tightly. Fold the short sides over the filling, then roll the tortilla away from you tightly (like a burrito). Press the seam gently to seal. Repeat for all tortillas — you’ll have 4 rolls.

4. Cut into bites. If you want small bite-sized pieces, cut each roll into 3 pieces (gives ~12 bites). For smaller party bites, cut each roll into 4 (16 bites). Keep the cut rolls chilled briefly to help seal them.

5. Bread the bites. Set up 2 shallow bowls: beaten eggs in one, breadcrumbs in the other. Dip each rolled piece first in egg, letting excess drip, then roll in breadcrumbs until fully coated. For an extra-crisp crust, double-dip: egg → breadcrumbs → egg → breadcrumbs.

6. Heat the oil. Pour oil into a deep skillet or Dutch oven to a depth of 2–3 inches. Heat to 350°F (175°C). Use a thermometer — steady oil temp gives an even, golden crust.

7. Fry until golden. Carefully lower 2–4 pieces at a time (don’t overcrowd) and fry 3–4 minutes, turning once, until evenly golden brown. Shrimp inside should be opaque and cooked through. Remove to a wire rack or paper towels to drain.

8. Serve. Serve warm with extra Alfredo sauce for dipping or a squeeze of lemon to cut the richness.

Timing

• Active prep time: ~15–20 minutes (chopping, mixing, assembling)

• Frying time: ~8–12 minutes total (in batches)

• Total time: ~25–35 minutes

Tips for guaranteed success

• Keep shrimp pat dry. Wet shrimp dilute the sauce and make a soggy filling. Pat them dry before mixing.

• Don’t overfill the tortillas. Too much filling makes sealing and frying messy; smaller, tightly packed rolls work best.

• Chill briefly before breading. A short chill (10 minutes) firms the rolls and helps the breading stick.

• Maintain oil temperature. 350°F (175°C) is the sweet spot. Cooler oil = greasy bites; hotter oil = burnt crust, raw center.

• Use panko for crunch. Panko breadcrumbs produce a lighter, flakier crust than fine breadcrumbs.

• Seal seams well. Use a little egg wash on the final edge to glue it shut; press gently to seal.

Variations & swaps

• Spicy kick: Add 1–2 tsp sriracha or a pinch of cayenne to the Alfredo or rim the bites with chili-lime salt.

• Herby brightness: Fold chopped parsley or basil into the shrimp mixture.

• Cheese swap: Try fontina or provolone for a nuttier, meltier interior.

• Baked version: Brush with oil and bake at 425°F (220°C) until golden, about 12–15 minutes, flipping once. Texture will be less deep-fried crisp.

• Air-fryer: Preheat to 400°F (200°C); spray bites lightly with oil and air-fry 8–10 minutes, turning halfway.

• Vegetarian: Replace shrimp with seasoned, cooked mushrooms or crispy breaded cauliflower florets tossed with Alfredo.

Storage & reheating

• Refrigerator: Store cooled, uncovered on a rack in the fridge for up to 2 days (cover after the first hour to avoid sogginess). Best eaten the same day.

• Freezing (make-ahead): Freeze unbrowned, breaded rolls on a tray until solid, then transfer to a freezer bag (freeze up to 1 month). Fry from frozen — add a couple extra minutes to frying time.

• Reheating: For best crispness, reheat in a preheated oven at 375°F (190°C) for 8–10 minutes or in an air fryer at 350°F (175°C) for 5–7 minutes. Avoid the microwave — it makes the crust soggy.

Approximate nutrition (per bite) — estimated

Batch assumptions & yield: This estimate assumes the ingredient amounts listed above and a yield of about 12 bites (cutting each of 4 rolled tortillas into 3 pieces). Nutrition will change if you make 16 smaller bites or change brands/ingredients.

• Calories per serving (12-bite yield): ≈ 210–215 kcal

• Protein: ≈ 15 g

• Carbohydrates: ≈ 16 g

• Fat: ≈ 7–8 g

These values are approximate and based on typical nutrition values for shrimp, Alfredo sauce, large flour tortillas, shredded mozzarella, breadcrumbs and a modest oil absorption during frying. For reference values used in this estimate see the data sources cited below. 

(If you want a calorie breakdown for a 16-piece yield or a fully tabulated nutrition label with precise macros, I can calculate that using the exact brands you’ll use.)

Frequently Asked Questions (FAQ)

Q: How many bites does this make?
A: About 12 if you cut each roll into 3 pieces; 16 smaller bites if you cut each roll into 4. Yield depends on tortilla size and how much filling you use.

Q: Is the shrimp fully cooked inside after frying?
A: Yes—shrimp should be opaque and firm when done. If you want a safety number, many guidance sources point to shrimp/fish being opaque and cooked through (cook until opaque and steaming hot). Use smaller pieces and proper frying time to ensure they’re fully cooked.

Q: Can I prepare them ahead?
A: Yes. You can bread and freeze them uncooked, then fry directly from frozen. Alternatively, assemble and refrigerate (up to a few hours) and fry when guests arrive.

Q: How do I avoid a soggy inside?
A: Use panko for a crisp shell, don’t over-sauce the shrimp, pat everything dry, and keep oil temperature consistent.

Q: What oil is best for frying?
A: Neutral high-smoke-point oils like vegetable, canola, sunflower, or peanut oil work well.

Q: Can I make these gluten-free?
A: Yes — use gluten-free tortillas and gluten-free breadcrumbs or crushed gluten-free crackers.

Final nudge (human moment)

This recipe is silly in the very best way — indulgent, a little messy, and hugely shareable. Picture this: golden bites disappearing from a platter while people argue over who gets the last one. That’s a dinner well done. If you'd like, I can convert the recipe into a printable one-page card, create a version scaled for 4 or 24 servings, or build a lower-fat oven/air-fryer method with adjusted times. Which would you like next?