Best 7 Spicy Shrimp Wraps Recipes

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SPICY SHRIMP WRAPS

Steps:

• In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

CAJUN SHRIMP & CUCUMBER WRAPS

Steps:

• In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink., Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks.

SHRIMP LETTUCE WRAPS RECIPE

Steps:

• Make the tahini green goddess dressing according to this recipe.
• Prepare and slice the vegetables and set them aside.
• Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
• Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
• Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you're using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
• Serve the lettuce wraps with a bit more of the green goddess dressing on the side.

STICKY CARAMELIZED SHRIMP LETTUCE WRAPS

Steps:

• For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
• Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
• In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.

MEDITERRANEAN SHRIMP WRAPS

Steps:

• Spread 1 Tablespoon of pesto on each of the tortillas.
• Top evenly with the spinach, shrimp, artichoke hearts and sun-dried tomatoes and roll up.

SPICY GRILLED SHRIMP FROM REYNOLDS WRAP®

Steps:

• Combine lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp discard marinade.
• Heat grill to medium-high (400 degrees to 450 degrees F). Cut slits in a sheet of Reynolds Wrap® Nonstick Aluminum Foil. Place on grill rack with nonstick side toward food. Arrange shrimp on top.
• Grill uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.
• Remove shrimp from aluminum foil sheet allow remaining juices to cool before handling foil.