Description
Flavorful and easy Chili Lime Shrimp Wraps with a zesty cilantro lime slaw. Perfect for a quick weeknight meal or a party appetizer!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for extra heat)
- Zest of 2 limes
- Juice of 2 limes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt to taste
- Freshly ground black pepper to taste
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon honey or agave nectar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8–10 small flour tortillas (6-inch size recommended)
- Optional toppings: avocado slices, crumbled cotija cheese, hot sauce
Instructions
- Marinate the Shrimp: In a medium bowl, combine the olive oil, minced garlic, minced jalapeño (if using), lime zest, lime juice, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Whisk together until well combined. Add the shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Don’t marinate for too long, as the lime juice can start to “cook” the shrimp.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
- Rest the Shrimp: Once the shrimp are cooked, remove them from the skillet and set aside. You can roughly chop them if you prefer smaller pieces in your wraps.
- Combine the Vegetables (Slaw): In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
- Prepare the Dressing (Slaw): In a separate small bowl, whisk together the mayonnaise, lime juice, honey (or agave nectar), salt, and pepper until smooth.
- Dress the Slaw: Pour the dressing over the cabbage mixture and toss to coat evenly. Taste and adjust seasonings as needed. You can add more lime juice for extra tang or more honey for sweetness.
- Chill the Slaw (Optional): For best results, cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but it will improve the overall taste and texture of the slaw.
- Warm the Tortillas: Warm the tortillas according to package directions. You can warm them in a dry skillet over medium heat for a few seconds per side, in the microwave wrapped in a damp paper towel, or in the oven wrapped in foil. Warming the tortillas makes them more pliable and less likely to tear.
- Assemble the Wraps: Place a warmed tortilla on a flat surface. Spoon a generous amount of the cilantro lime slaw onto the center of the tortilla.
- Add the Shrimp: Top the slaw with the cooked chili lime shrimp.
- Add Optional Toppings: If desired, add avocado slices, crumbled cotija cheese, and/or hot sauce to the wraps.
- Fold and Serve: Fold the bottom of the tortilla up over the filling, then fold in the sides to create a wrap. Serve immediately and enjoy!
Notes
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to your liking. If you prefer a milder flavor, omit them altogether.
- Shrimp Size: I prefer using large shrimp for these wraps, but you can use smaller shrimp if you prefer. Just adjust the cooking time accordingly.
- Slaw Variations: Feel free to add other vegetables to the slaw, such as shredded red onion, bell peppers, or jicama.
- Tortilla Options: You can use corn tortillas instead of flour tortillas if you prefer. Just be sure to warm them well, as corn tortillas are more prone to cracking.
- Grilled Shrimp: For a smoky flavor, grill the shrimp instead of cooking them in a skillet. Marinate the shrimp as directed, then thread them onto skewers and grill over medium heat for 2-3 minutes per side, or until cooked through.
- Make it a Bowl: Skip the tortillas and serve the chili lime shrimp and slaw over rice or quinoa for a healthy and delicious bowl.
- Make Ahead: You can prepare the slaw and marinate the shrimp ahead of time. Store them separately in the refrigerator until ready to use. Cook the shrimp just before serving to ensure they are fresh and flavorful.
- Avocado Crema: For an extra creamy and flavorful topping, make an avocado crema by blending together avocado, sour cream or Greek yogurt, lime juice, cilantro, and a pinch of salt.
- Mango Salsa: Add a touch of sweetness and tropical flavor with a mango salsa. Combine diced mango, red onion, jalapeño, cilantro, and lime juice.
- Black Beans: Add a layer of black beans to the wraps for extra protein and fiber.
- Prep Time: 20 minutes
- Cook Time: 10 minutes