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Low Carb Chipotle Shrimp Burritos

These Low Carb Chipotle Shrimp Burritos are a tasty way to enjoy a Taco Tuesday without loading up on carbs!

Looking for more low carb and keto Mexican recipe ideas? Give this Keto Albondigas (Meatball) Soup or Easy Keto Pork Carnitas a try!

Closeup of a Low Carb Chipotle Shrimp Burritos on a white plate.
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Do you see the sexiness on that plate right there? Yes, I said sexy!

Why is it so sexy to me? Well, going low carb a few years back I gave up burritos cold turkey. Trust me, it wasn’t easy!

Being that I am from Southern California, I learned very early that everything is better in a tortilla. I know they say everything is better with bacon, but to me, a tortilla beats bacon, hands down.

Now of course you could add bacon to the burrito.

Bacon + tortilla + whatever else you can cram into it = EPIC GOODNESS but I digress.

My kids grew up knowing that, 9 times out of 10, breakfast would be whatever protein we had leftover from dinner, scrambled eggs, and cheese neatly tucked into a big warm flour tortilla.

How can you beat that?

You can’t, that’s how!

Buttttttttttt of course my darling Kevin has the exact opposite opinion.

Mr Pain in the eerrrrr Neck. 

You all know he just isn’t on the burrito bandwagon with me. So I rarely make them. Plus I am low carb now. But, I have been craving them sooo badly that I had to look for a low carb burrito sized tortilla and then figure out how to get the Mr. on board with the whole idea.

I just decided I was going to say “So sorry” and make them anyway. It is easier to ask for forgiveness vs permission right?

I waited for the complaining to begin. But it didn’t happen. Ummmm, hello? Did you hear me? I am making burritos for dinner! After a minute or so he looked at me, and very plainly said, “Oh, OK, that sounds good”!

Crazy, he is trying to make me crazy, I swear it!!

All my craziness aside, I got down to the business of making these burritos.

I loved the idea of the two sauces, and they worked so well together! Smoky + spicy……YUM!

And guess what?


Kevin loved them!!

Ahhh my darling burrito, I am so glad you are back in my life!!

Overhead photo of the ingredients needed to make Low Carb Chipotle Shrimp Burritos.


Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.


Six photo of the process of making the chipotle aioli and chile crema for Low Carb Chipotle Shrimp Burritos.



In a small bowl combine the chipotle peppers, sauce, and mayo.


In another small bowl combine the roasted chilies and sour cream.


Place both sauces in the refrigerator.


In a medium skillet, heat 1 tablespoon of avocado over medium heat, once the oil is hot add the cauliflower rice and saute until tender (about 5 minutes).


Add the lime juice, and zest, and season with salt. Remove from the heat, cover, and set aside.

Six photos of the process of breading the shrimp for Low Carb Chipotle Shrimp Burritos.


Meanwhile, heat at least 2 inches of avocado oil in a large heavy pot over medium-high heat.


In a medium bowl, combine the pork rind crumbs, cumin, chili powder, garlic powder, and salt. Whisk to combine.


Whisk the eggs in a shallow dish.


Once the heat reaches 350 degrees dredge the shrimp in the xanthan gum, shaking off the excess, then dip into the beaten egg and press them into the pork rind mixture to coat well.

Six photos of the process of frying the shrimp for Low Carb Chipotle Shrimp Burritos.


Drop the shrimp one at a time into the oil making sure not to crowd the pot (fry them in batches).


Using a slotted spoon, stir them a bit to make sure they don’t stick to each other, or the bottom of the pot. Fry until shrimp is pink and crispy, 3 to 5 minutes. Remove to a paper towel-lined plate to drain. Allow the oil to come back to 350 degrees, and repeat the process with the remaining shrimp.


Heat the tortillas (if using) in the microwave for 30 seconds.


To assemble the burritos place a romaine lettuce leaf or tortilla on a plate. Spread ½ cup rice on the lettuce leaf/tortilla, top with ¼ of the shrimp, then drizzle with the chipotle mayo and the hatch chili sour cream sauce.


Sprinkle with chopped cilantro


Wrap and serve.

Overhead photo of a Low Carb Chipotle Shrimp Burrito on a white plate with more fried shrimp on a baking sheet close by.


Do I have to use pork rinds?

I know some people are put off by the idea of pork rinds. I know I was at first. But once you crush them up and use them as breading they really can’t be beaten since they have zero net carbs! If you prefer to use low-carb flour just remember to add those carbs into the count.
How do I store leftover Chipotle Shrimp Burritos?
You can store the leftover shrimp in an airtight container in the refrigerator for up to 4 days.
How do I reheat the leftovers?
I reheat mine in the oven. The microwave tends to make them soggy and way overcook the shrimp.

Closeup photo of Chipotle Shrimp Lettuce Wraps.

Last thoughts about Low Carb Chipotle Shrimp Burritos

I know this is a little bit more labor-intensive than my usual recipes but trust me, it is worth it. If you are craving a Mexican-inspired shrimp dish this will become your favorite! I want to make it on a weekly basis but I know I couldn’t get away with it here. The Mr might be OK with burritos once in a while but, if I started making them weekly, I think he would have something to say 😂
Now, if you have a Mexican food-loving family, I will bet they ask for these burritos quite often!!
So give them a try and make sure to let me know what you think!
Very close up photo of a Low Carb Chipotle Shrimp Lettuce Wrap.


Low Carb Chipotle Shrimp Burritos - These Low Carb Chipotle Shrimp Burritos are a tasty way to enjoy a Taco Tuesday without loading up on carbs! #keto #lowcarb #glutenfree #mexican #burrito #chipotle #shrimp

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About Me

Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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