👩🍳 Instructions:
1. Cook the Shrimp:
- In a skillet over medium heat, add olive oil or butter.
- Add shrimp, garlic powder, salt, and pepper. Cook until pink and opaque (2–3 minutes per side).
- Remove from heat, chop into bite-sized pieces.
2. Make the Filling:
- In a bowl, mix cooked shrimp with Alfredo sauce, shredded cheese, and parsley (if using).
3. Assemble the Burritos:
- Spoon shrimp Alfredo mixture onto the center of each tortilla.
- Roll tightly into burritos, tucking in the sides.
- Chill burritos in the fridge for 15 minutes to help them hold shape.
4. Slice & Coat (optional):
- Cut each burrito into 4–5 bite-sized rounds.
- For extra crunch:
- Dredge each piece in flour
- Dip in beaten egg
- Roll in breadcrumbs
5. Deep Fry:
- Heat oil to 350°F (175°C).
- Fry in batches for 2–3 minutes until golden brown.
- Drain on paper towels.
🍽️ To Serve:
- Serve hot with extra Alfredo sauce, marinara, or garlic aioli for dipping.
🔄 Make it Your Way:
- Air Fryer Version: Air fry at 375°F (190°C) for 8–10 minutes until crisp.
- Add-ins: Spinach, sun-dried tomatoes, or cooked bacon for more flavor.
- Spicy version: Add red pepper flakes or Cajun seasoning to the shrimp.
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