Protein-Packed Shrimp Lentil Breakfast Burrito

Jumpstart your morning with a filling, protein‑rich breakfast that’s ready in just 35 minutes. This shrimp‑lentil burrito marries savory shrimp, hearty lentils, and creamy avocado for a satisfying bite. It’s the perfect blend of flavors and textures for a healthy, quick start to your day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 1 cup dry brown lentils, rinsed
• 1 1/2 cups water or low‑sodium broth
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large whole wheat tortillas (or corn)
• 1 ripe avocado, sliced
• 1/2 cup shredded lettuce or spinach
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• Hot sauce, to taste (optional)

Instructions

1. While sautéing shrimp, rinse lentils under cold water and set aside.
2. Heat olive oil in a large skillet over medium‑high heat. Add shrimp, season with garlic powder, smoked paprika, salt, and pepper; cook 2‑3 minutes on each side until pink and firm.
3. Pour in lentils and broth, bring to a simmer, reduce heat, cover, and cook for 10‑12 minutes until lentils are tender but not mushy, stirring occasionally.
4. Remove the skillet from heat and add the cooked shrimp back in, mixing gently to combine.
5. Warm tortillas in a dry skillet for 15‑20 seconds on each side or microwave for 20 seconds until pliable.
6. Lay a tortilla flat and spread half an avocado slice, sprinkle feta if using, and add a handful of lettuce or spinach.
7. Pour the shrimp‑lentil mixture over the veggies, top with chopped cilantro and a squeeze of lime juice. Add hot sauce if you like a kick.
8. Fold in the sides and roll tightly. Slice half‑way across for easy scooping.
9. Serve immediately, or keep burrito components separate in the refrigerator and assemble within 2 hours for a quick grab‑and‑go breakfast.
10. Enjoy the juicy, protein‑powered start to your day!

Chef's Note

Pro tip: A pinch of chipotle powder alongside the smoked paprika adds a mild heat that pairs beautifully with the creamy avocado. Keep the skillet at medium heat to avoid browning the shrimp too quickly.

Make-Ahead Tips

Store the assembled burritos in airtight containers for up to 2 days; keep the avocado slices separate to prevent browning. Reheat in a skillet or microwave for 20‑30 seconds before serving.

Substitutions

Use diced chicken or firm tofu instead of shrimp for a different protein. Swap whole wheat tortillas with gluten‑free or low‑carb options. Substitute feta with goat cheese or a plant‑based cheese for dairy‑free version.