# Components:
→ Seafood
01 - 7 ounces medium shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 small red bell pepper, diced
04 - 1 small onion, finely chopped
→ Eggs & Dairy
05 - 4 large eggs
06 - 1/4 cup whole milk
07 - 1 cup shredded cheddar cheese
→ Tortillas
08 - 4 large flour tortillas
→ Spices & Seasonings
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt
12 - 1 tablespoon olive oil
→ Optional Garnishes
13 - Salsa
14 - Sour cream
15 - Chopped cilantro
16 - Avocado slices
# Directions:
01 - In a medium bowl, whisk together eggs, whole milk, salt, and ground black pepper until well-combined. Set aside.
02 - Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and red bell pepper; cook for 3 minutes until softened.
03 - Add shrimp and smoked paprika to the pan. Cook for 2 to 3 minutes, stirring, until shrimp are pink and opaque. Transfer shrimp mixture to a bowl and set aside.
04 - Add spinach to the same skillet and sauté for 1 to 2 minutes until wilted. Combine with the shrimp mixture and wipe out the skillet if necessary.
05 - Reduce heat to low and add remaining 1/2 tablespoon olive oil. Pour in the egg mixture. Gently scramble eggs until just set and creamy.
06 - Return shrimp, vegetables, and spinach to the pan. Stir briefly to incorporate then remove from heat.
07 - Heat tortillas in a dry skillet or microwave until warm and flexible.
08 - Evenly divide the shrimp-egg mixture among the tortillas. Sprinkle with shredded cheddar cheese.
09 - Fold in the sides and roll up each tortilla tightly to form burritos.
10 - If desired, toast the burritos seam-side down in the skillet for 1 to 2 minutes until golden and crisp.
11 - Serve warm with salsa, sour cream, cilantro, or avocado slices as preferred.
