Cilantro Lime Shrimp Wraps bring a delightful blend of zesty, fresh flavors that can transport your taste buds to the sunny beaches of Mexico. With the perfect balance of cilantro and lime, this dish is as vibrant as a tropical getaway, yet as comforting as a home-cooked meal.
Paired with the Whiskey And Coke Cocktail and Vodka Margarita, the wraps offer a refreshing and satisfying meal that’s light yet full of flavor. This combination will remind you of refreshing summers and coastal dining experiences, blending different regional influences into one amazing dish.
Whether you’re prepping for a quick weeknight dinner or a weekend get-together, these wraps are a simple yet impressive choice. The key to success here is balancing the marinated shrimp’s bold flavors with fresh vegetables and using quality tortillas to tie everything together for a perfect bite.
What’s So Great About This Dish?
- It’s a great way to explore the fresh flavors of cilantro and lime, which I first discovered while traveling in Mexico.
- I love how it fits into my busy lifestyle—it’s quick, healthy, and makes a satisfying lunch or dinner.
- Over time, I’ve added a bit more spice to the marinade, and the extra kick really enhances the flavor.
- It pairs perfectly with fresh, vibrant salads or roasted vegetables, creating a balanced and refreshing meal that’s full of flavor.
- Tastes great!
Cilantro Lime Shrimp Wraps Recipe
Equipment
- Small mixing bowl
- Large mixing bowl
- Whisk
- Large skillet
- Tongs or spatula
- Knife and cutting board
Ingredients
- 1 tbsp olive oil
- 2 lbs shrimp peeled, deveined and tails removed
- rice or flour tortillas for serving Optional
- 1 tsp cumin
- Garlic cilantro sauce for serving
- ¼ tsp salt more to taste
- 5 cloves garlic finely minced or microplaned
- 1 head Romaine lettuce for wraps
- ¼ tsp black pepper more to taste
- ¼ cup lime juice about 2 limes
- ⅓ cup cilantro chopped
Instructions
- Whisk together olive oil, minced garlic, lime juice, cumin, salt, and pepper in a small bowl.
- In a large bowl, combine shrimp with the mixture, tossing to coat evenly.
- Heat a large skillet over medium-high heat, then add the shrimp and sauce, cooking for 2-3 minutes per side until just pink.
- Remove from heat and stir in chopped cilantro.
- Serve the shrimp in romaine lettuce leaves or warm tortillas, topped with green onions and a generous drizzle of Cilantro Garlic Sauce.
- Enjoy immediately.
Notes
- For extra flavor, let the shrimp marinate for 15 minutes before cooking.
- Use corn tortillas for a gluten-free option.
- Add avocado slices or crumbled cotija cheese for a creamy contrast.
| Nutrition | Value |
| Calories | 175cal |
| Carbohydrates | 5g |
| Fibre | 2g |
| Fat | 4g |
| Protein | 32g |
| Cholesterol | 243g |
Variations To Help You Customise This Dish!
- Spicy Kick – Add a dash of cayenne pepper or chili flakes to the marinade for extra heat. A drizzle of sriracha or chipotle mayo also works great!
- Creamy Twist – Mash avocado with a bit of lime juice and spread it on the tortillas before adding the shrimp. You can also top with a dollop of sour cream or Greek yogurt.
- Crunch Factor – Sprinkle crushed tortilla chips, sliced radishes, or shredded cabbage over the wraps for added texture.
- Grilled Flavor – Instead of pan-searing, grill the shrimp on skewers for a smoky, charred taste.
- Low-Carb Option – Swap flour tortillas for lettuce wraps or use almond flour tortillas for a keto-friendly alternative.
