Grilled Shrimp Wraps (Print Version)
# Ingredients:
→ Marinade & Spice Blend
01 -
1 teaspoon smoked paprika
02 -
1 teaspoon ground cumin
03 -
Zest of 2 limes, finely grated
04 -
1 tablespoon chili powder
05 -
2 tablespoons light brown sugar
06 -
1/4 cup extra-virgin olive oil
→ Primary Items
07 -
4 cups coleslaw mix
08 -
1/4 cup sour cream
09 -
1 1/2 pounds medium shrimp, deveined, peeled, tails removed
10 -
12 corn tortillas
→ Flavorings & Toppings
11 -
Fresh cilantro leaves, to garnish
12 -
Kosher salt and freshly ground black pepper, as needed
13 -
Lime wedges, to serve alongside
# Instructions:
01 -
Preheat your outdoor grill or grill pan on high until it's ready to use.
02 -
In a medium bowl, combine the lime zest, chili powder, cumin, brown sugar, and paprika. Scoop 2 teaspoons of this mixture into another bowl with sour cream and stir well. Set it aside for your coleslaw.
03 -
Toss the shrimp in a bowl with olive oil and the rest of the spice blend. Let it sit for about 15 minutes to soak up all that flavor.
04 -
Mix the coleslaw with the spiced sour cream until everything's coated evenly. Sprinkle salt and pepper to taste.
05 -
Grill each tortilla quickly for about a minute per side. Keep them warm wrapped in aluminum foil.
06 -
When ready, season the shrimp lightly with salt. Oil the grill grates and cook the shrimp for 2-3 minutes per side until they're just cooked through.
07 -
Fill each warm tortilla with grilled shrimp, pile on the creamy slaw, and scatter fresh cilantro on top. Add lime wedges on the side for spritzing.
# Notes:
01 -
For extra flavor, let the shrimp marinate for at least 15 minutes.
02 -
Keep an eye on the shrimp while cooking—they're done when they're no longer translucent.
03 -
Toasting the tortillas makes them taste better and softer to handle.