20-Minute Quick Shrimp Wraps
Delightful and quick, these Spicy Shrimp Wraps deliver a perfect balance of sweet, savory, and spicy flavors in every bite. Lean protein, fiber-rich produce, and healthy fats make this wrap both nutritious and satisfying, ideal for a weeknight dinner or easy lunch.
Equipment
- 1 Nonstick Skillet (10–12 inches)
- 1 Resealable Plastic Bag (1 quart)
- 1 Cutting Board (medium size)
- 1 Mixing Bowl (medium)
- 1 Spatula
Ingredients
- 1 cup salsa
- 1 medium ripe mango peeled, pitted, diced
- 1 tablespoon ketchup
- 1 envelope reduced-sodium taco seasoning
- 1 tablespoon olive oil
- 1 pound uncooked shrimp 16–20 per pound, peeled and deveined
- 6 flour tortillas 10 inches, warmed
- 1½ cups coleslaw mix
- 6 tablespoons reduced-fat sour cream
Instructions
- Prepare the Mango Salsa Mixture: Start by creating the vibrant, sweet, and tangy salsa that will top your wraps. In a medium mixing bowl, combine 1 cup of your favorite salsa with 1 tablespoon of ketchup. Carefully peel, pit, and dice 1 medium ripe mango into small, even pieces, then fold it into the salsa mixture. Stir gently until the ingredients are evenly incorporated. This step ensures each wrap gets a balanced combination of sweet mango chunks and zesty salsa in every bite. Set the mixture aside while you prepare the shrimp.
- Marinate the Shrimp for Maximum Flavor: Take a resealable plastic bag and add the envelope of reduced-sodium taco seasoning along with 1 tablespoon of olive oil. Seal the bag and shake gently to combine the seasoning with the oil. Add 1 pound of peeled and deveined shrimp to the bag, seal it, and shake again until each shrimp is thoroughly coated. Marinating the shrimp briefly in this seasoned oil enhances flavor and ensures every bite is perfectly seasoned. Let it rest for a few minutes while you preheat your skillet.
- Cook the Shrimp to Perfection: Place a nonstick skillet or wok over medium-high heat.Once the skillet is hot, add the marinated shrimp in a single layer, taking care not to overcrowd the pan. Cook the shrimp for 2–3 minutes on one side, then gently flip and cook for an additional 2–3 minutes until the shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery. Cooking them just right gives a tender, juicy texture that’s essential for the wraps.
- Warm the Tortillas: While the shrimp are cooking, warm 6 flour tortillas. You can do this in a dry skillet over low heat, in the microwave for 15–20 seconds, or wrapped in foil in a preheated oven.Warming the tortillas makes them soft, pliable, and easy to fold around the filling without tearing.
- Assemble the Wraps Step-by-Step: Lay a warm tortilla flat on a clean surface. Start with a base layer of about ¼ cup of coleslaw mix, evenly spread across the center. Next, spoon a generous portion of the mango salsa mixture over the slaw, followed by 3–4 cooked shrimp on top.This layering ensures every bite has a perfect balance of crunch, sweetness, and protein.
- Fold the Wraps Neatly: To fold, lift the bottom third of the tortilla over the filling, then fold in the sides toward the center, rolling gently to secure all ingredients. This method creates a compact, easy-to-eat wrap while keeping the filling contained.
- Serve with Creamy Topping: Place the assembled wraps on a serving plate and top each with 1 tablespoon of reduced-fat sour cream. The sour cream adds a cool, creamy contrast to the spicy shrimp and sweet mango, enhancing overall flavor. Serve immediately for best results, while the shrimp are warm and the tortillas soft.
- Optional Tips for Enjoyment: For added texture, consider lightly toasting the tortilla before assembling, or add fresh cilantro or lime juice for an extra zesty kick. These wraps can also be prepped in advance: keep shrimp and salsa separate until ready to assemble to maintain freshness and texture.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture.
- Ensure mango is ripe and juicy to add natural sweetness.
- Warm tortillas just before assembling to prevent tearing.
- Marinate shrimp briefly—over-marinating can affect texture.
- Adjust taco seasoning and salsa according to your spice preference.
- Coleslaw mix can be swapped for shredded cabbage or carrot slaw for variety.
- Serve immediately after assembly for optimal freshness; avoid letting wraps sit too long.
- For meal prep, keep shrimp and salsa separate until ready to assemble.
