shrimp taco wrap

Posted July 23, 2020
Serves: 4
Time: 45 mins

What do you think of these divine Shrimp Taco Wraps? Don't they seem like a must-try?


4 mexican wraps

6 jumbo shrimps

1 tablespoon grated fresh ginger

3 tablespoons olive oil

2 teaspoons paprika powder

1/2 teaspoon tabasco

2 medium lime squeezed

1 avocado

1.5 cup finely grated cabbage

1/2 cup grated carrots

20 fresh leaves coriander

1 tablespoon of black sesame seeds

45 g of fetta cheese

salt and pepper to taste


4 tablespoons mayonnaise

2 teaspoons sriracha

How to Cook:

Cut each jumbo shrimp into 4 pieces and marinate them in a ball with paprika, olive oil, 1/2 tablespoon fresh ginger, tabasco, salt, pepper, 1 squeezed lime, 10 coriander leaves.

Place them in the fridge to marinate from 30 minutes up to 1 hour.

In a separate bowl, mix the carrots, cabbage, black sesame seeds, 1 squeezed lime, 1 teaspoon olive oil, salt, pepper.

Prepare the sauce by mixing the mayonnaise and sriracha and put them in a small bowl.

Cut the avocado into small thin slices.

In a heated pan, cook the shrimps without the marination.

At the same time, heat another pan. Then place the Mexican wrap one by one until one side

To prepare the Shrimp Taco:

In the wrap, first put a tablespoon of mayo-sriracha sauce, then add 5 pieces of shrimps, add slices of avocado, then the cabbage-carrot combination and some crumbled Fetta cheese.

Finally decorate with coriander leaves and serve directly so that the wrap stays crunchy.

Don't forget to serve it with the sauce on the side! Enjoy!

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