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Shrimp Salad Wraps

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Shrimp Salad Wraps

If you’re looking for a really good, fresh-tasting lunch idea, we’ve got you covered here!

These are SUPER TASTY and satisfying.

You can create your shrimp salad mixture the night before, set it in the fridge, then before heading out the door the next morning, assemble your wraps.

Because these wraps are so simple, be sure to use the freshest ingredients you can find. Frozen cooked shrimp will work great for this recipe – just be sure to completely thaw them in the fridge first. I’ll often make these using leftover shrimp that I cooked the night before. Great way to use up leftovers!

🍋 ALWAYS use freshly-squeezed lemon or lime juice from actual fresh citrus. Bottled lemon/lime juice from the store will give your salad a strange metallic or overly acidic taste. We want this salad to taste bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do!

🍋 Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

➡️ Check  out our Homemade Mayonnaise Recipe

4 servings

Ingredients:

  • 2 tsp avocado oil
  • 1 lb raw shrimp, peeled and deveined
  • 2 tsps lemon-pepper seasoning blend
  • sea salt, to taste
  • 1/3 cup homemade mayonnaise
  • 1/3 cup plain Greek yogurt or plain coconut yogurt
  • 1 Tbsp fresh squeezed lemon or lime juice
  • 2 tsps dijon mustard
  • 3 ribs of celery, very finely chopped
  • 1 small shallot or white onion, grated
  • a small bunch of cilantro or parsley leaves, chopped finely
  • 1/2 cup frozen, thawed baby peas
  • 8 romaine salad leaves
  • 4 sprouted wheat tortilla wraps, warmed

Instructions:

Heat the oil in a large skillet over medium heat.

Add in your raw shrimp in a single layer and sprinkle with lemon-pepper seasoning and sea salt to taste.

Cook until your shrimp become pink and opaque, around 2 minutes on each side.

Once your shrimp are finished cooking, allow them to cool until ready to handle.

Chop cooked shrimp into small bite-size pieces.

In a medium bowl, combine the mayonnaise, yogurt, lemon juice, and mustard. Add in the chopped shrimp, celery, shallot, cilantro or parsley, and baby peas. Stir well to combine.

Often sprouted wheat tortillas will become softer and more pliable when heated a bit, so keep this in mind if you’re using a brand such as Ezekiel.

Lay one tortilla wrap on a clean surface. Arrange 2 Romaine leaves on top of it as shown. Add a large spoonful of your shrimp salad mixture.

Fold in the sides of your wrap almost enough so they touch, then roll it up.

Slice in half and enjoy!

💚Rachel

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