Grilled Shrimp Wraps Recipe

Ingredients (Makes 4 wraps):

• 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt & pepper, to taste
• 1 tbsp lime juice

For the wrap:

• 4 large flour tortillas or wraps
• 2 cups romaine or iceberg lettuce, shredded
• 1 cup cherry tomatoes, halved or diced
• ½ cup red onion, thinly sliced (optional)
• ½ avocado, sliced (optional)

Creamy Sauce:

• ½ cup Greek yogurt or sour cream
• 1 tbsp mayonnaise (optional, for extra richness)
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)
• 1 garlic clove, minced or grated
• Salt & pepper, to taste

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Instructions:

1. Prep the shrimp:
   • In a bowl, toss shrimp with olive oil, garlic powder, paprika, cumin, salt, pepper, and lime juice.
   • Let sit while you prep the sauce and toppings (about 5–10 minutes).
2. Make the creamy sauce:
   • In a small bowl, mix Greek yogurt, lime juice, garlic, hot sauce (if using), and mayo (if using).
   • Season with salt and pepper. Set aside.
3. Cook the shrimp:
   • Heat a grill pan or skillet over medium-high heat.
   • Grill shrimp for about 2–3 minutes per side, or until opaque and slightly charred. Remove from heat.
4. Assemble the wraps:
   • Warm tortillas slightly to make them pliable.
   • Layer lettuce, tomatoes, onion, and avocado.
   • Add grilled shrimp, then drizzle with creamy sauce.
   • Wrap tightly like a burrito or fold in half like a taco.
5. Serve or store:
   • Serve immediately, or wrap in foil/parchment for meal prep.
   • Store in the fridge for up to 3 days (for best texture, keep sauce separate until serving).