Sort Of South Of The Border Shrimp Wrap

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!

Ingredients

Shrimp (frozen or fresh)

Red Onion

Radish (or any crunchy veggie of your choosing)

Corn (canned, fresh, or frozen)

Fresh Parsley

Bell Pepper

Mayo (I used Lite)

Fresh Lemon Juice

Kosher Salt

Freshly Ground Black Pepper

Cumin

Paprika

Cayenne Pepper

Extra Virgin Olive Oil

Flour Tortillas (mine were whole grain)

Process

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.

0011Heat 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.

0063Add  the peeled shrimp to the hot skillet, and sprinkle with salt, pepper, cumin, paprika, and cayenne pepper.

002Sautee until the shrimp are just pink, stirring once or twice.  This will happen very quickly.

003When 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.

0051Remove the shrimp and allow to cool enough to handle.  Then cut each shrimp into small 1/2 inch size pieces.

0081Toss the shrimp into the bowl with your veggies.

0101Squeeze in the other half of lemon, and add in about 1/2 a cup of mayo.

011Stir 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.

0121Spoon a small amount of salad onto each tortilla shell.  Remember not to overfill, or you won’t be able to close the wrap.

0131Fold 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.

014ENJOY!

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4 Comments

Filed under Ethnic, Seafood, Silly Stuff, Uncategorized

4 responses to “Sort Of South Of The Border Shrimp Wrap

  1. Looks fabulous and anything involving shrimp would be a hit at our house!

  2. Very nice. Sounds very tasty. Will add to my list of to-try dish 🙂

  3. Hi, I just discovered your blog. We are title twins! Mine is also called One Bite At A Time. 🙂

    Definitely look forward to checking out more of your recipes, they look very delicious!

  4. Victoria

    Yummy, I just added, some rinsed canned black beans, and some lobster dip to the mayo, absolutely delicious

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