I realize that this is kind of a spring forward to summer, but I needed a quick lo-cal, midweek meal, and this very tasty wrap fit the bill. Working at a florist means that certain weeks of the year require long hours and lots of preparation. Needless to say, the week of Valentine’s Day is always one of them. I knew I wouldn’t have the time to cook, most of the week, but I needed to have some blogging material for this week. Problem was, I forgot to take any protein out to defrost. My quick fix? Frozen raw shrimp. I usually just pull them out a few minutes before I start cooking, and quick thaw them by submerging them in cool water. If they are taking a little longer than I need them to, I change the water once or twice to keep it warmer than the temp of the shrimp themselves. In this recipe, you’ll notice that I use the same method to thaw frozen vegetables to use in salads or other cold dishes. Anyway, this wrap really hit the spot. It was filling, healthy, and flavorful. Even DH was happy, after complaining at the mention of shrimp salad…lol. I’ve decided to submit this one to Joelen’s Foodie Films Event. The featured film is Tortilla Soup, which of course calls for Mexican-inspired dishes, and although this one’s not exactly traditional, it does feature a lot of traditional Mexican flavors and they were certainly the inspiration for this dish. Hope everyone will check out all the film-inspired recipes, at the end of the month. Her site is amazing!
Shrimp (frozen or fresh)
Radish (or any crunchy veggie of your choosing)
Corn (canned, fresh, or frozen)
Mayo (I used Lite)
Fresh Lemon Juice
Freshly Ground Black Pepper
Extra Virgin Olive Oil
Flour Tortillas (mine were whole grain)
Start by thawing out your shrimp, and if you are using any frozen veggies, those as well. If your shrimp are not peeled, do so as soon as they are defrosted enough to be easily removed. You can also remove your tortillas from the fridge now, so they can come to room temperature.
Heat a large skillet over medium-high flame with just a drizzle of olive oil. While the pan heats, chop all of your veggies and toss into a large bowl.
Add the peeled shrimp to the hot skillet, and sprinkle with salt, pepper, cumin, paprika, and cayenne pepper.
Sautee until the shrimp are just pink, stirring once or twice. This will happen very quickly.
When the shrimp is just cooked, squeeze half of a large lemon over the shrimp and use a spatula to scrape up all the seasoning and browned bits from the bottom of the pan.
Remove the shrimp and allow to cool enough to handle. Then cut each shrimp into small 1/2 inch size pieces.
Toss the shrimp into the bowl with your veggies.
Squeeze in the other half of lemon, and add in about 1/2 a cup of mayo.
Stir well to combine all of the ingredients. Once everything is combined, do a taste test. You may need to add more mayo to really homogenize the salad, or even a little more of your spices. Start light with the mayo, you can always add more, but it’s pretty impossible to take away.
Spoon a small amount of salad onto each tortilla shell. Remember not to overfill, or you won’t be able to close the wrap.
Fold up both ends and the longer sides as you would for a taco, and serve with crispy garlic oven fries, or even just some good old-fashioned potato chips.