Blackened Shrimp Wraps with Spicy Mayo
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These blackened shrimp wraps are packed with flavor from blackened seasoning and a homemade spicy sriracha mayo. They come together in about ten minutes and make the perfect light lunch or dinner.
Wraps are so cool. 😎 You can make them how you want. Toss in your favorite veggies or beans or get funky with sauces you love. Can’t go wrong. Try more wraps like Starbucks copycat spinach and feta wraps, chipotle ranch tuna wraps or Big Mac wraps. Each one is as delicious as the next and you’ll never get bored.
Why you’ll love this recipe
- 30 grams of protein.
- Customizable to you.
- Use a high fiber tortilla or low carb lettuce wrap!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this shrimp wrap recipe. See the recipe card below for the full ingredient list and instructions.
- Jumbo Shrimp: the bigger the better. Larger shrimp are the secret to tender, juicy shrimp because they don’t try out. Buy peeled with tails off to save on time.
- Blackened Seasoning: I do homemade but you can also buy this from the store.
- Olive Oil: for cooking the shrimp. Avocado oil or vegetable oil will also work.
- Wraps of Choice: I like large flour tortillas or whole wheat tortillas. For low carb, use butter lettuce.
- Carrots: cut thinly.
- Cabbage: sliced thinly.
- Pickled Onions
- Avocado Mayo: this adds sweetness but you can use light mayo to lower the calories or half mayo, half greek yogurt and adjust to taste.
- Sriracha: use less or more to taste!
- Honey: this helps to balance the sriracha mayo.
Variations
- Add your favorite fresh vegetables: red onions, green onion, iceberg lettuce , etc.
- Add a drizzle of peanut sauce, sriracha mayo or cilantro lime dressing.
- Turn into shrimp fajitas by adding bell pepper, sour cream, hot sauce and black beans.
Dietary Modifications
- To make these low carb, turn these into lettuce wraps by wrapping in butter lettuce or serving over a salad.
How to make these easy shrimp wraps (a step-by-step visual guide):
Step 1: cook the shrimp
Remove the shells and tails from the shrimp and pat shrimp dry with a paper towel before placing in a large bowl (image 1). In a small bowl combine the smoked paprika, garlic powder, salt, pepper and cayenne pepper (image 2). Pour over the shrimp and mix to evenly coat (image 3). Heat a large skillet over medium heat and add the olive oil to the pan. When hot, add the shrimp in a single layer and let shrimp cook for 2-3 minutes on both sides until the shrimp is cooked through and no longer opaque (image 4).
Step 2: make the wraps
While the shrimp cooks, mix the mayo, sriracha and honey in a bowl (image 5). To the center of each tortilla, add carrots, cabbage, pickled onions, ¼ of the shrimp (169 grams) (image 6). Top with 17g of sauce (image 7). Wrap like a burrito, slice in half and enjoy.
Expert Tip!
Shrimp cooks fast! Keep a close eye on it to avoid overcooking.
Recipe FAQs
Store leftovers in an airtight container in the fridge. I suggest storing the filling and toppings separately and building the wraps when ready to eat.
I don’t suggest freezing these as the texture will change significantly.
Either will work. If using frozen, defrost before cooking. The best way to do this is to add the shrimp, still in their bag, to a bowl of cold water. The process doesn’t take very long.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Shrimp Wraps
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Ingredients
For the Shrimp
- 2 lbs. jumbo shrimp, with tails and shells removed
- 1 Tbsp. smoked paprika
- 1 Tbsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- ¼ – ½ tsp. cayenne pepper
- 1 Tbsp. olive oil
For the Wraps
- 4 whole wraps of choice
- julienned carrots
- shredded cabbage
- pickled onions
Sriracha Mayo
- 1/4 cup avocado mayo
- 1 tsp. sriracha sauce
- 1/2 Tbsp. honey
Instructions
- Remove the shells and tails from the shrimp and pat dry before placing in a mixing bowl.
- In a small bowl combine the smoked paprika, garlic powder, salt, pepper and cayenne pepper. Pour over the shrimp and mix to evenly coat.
- Heat a grill pan over medium heat and add the olive oil to the pan. When hot add the shrimp in a single layer and cook for 2-3 minutes on both sides until the shrimp is cooked through and no longer opaque.
- While the shrimp cooks combine the mayo, sriracha and honey in a small bowl and combine.
- To a tortilla of choice, add carrots, cabbage, pickled onions, ¼ of the shrimp (169 grams) and 17 grams of sauce. Wrap like a burrito, slice in half and enjoy. Nutrition information below does not include the wrap or tortilla! This gives you the ability to use whatever wrap will work best for your macros.
Notes
- Nutritional information is without the wrap so you can decide what wrap fits best with your goals.
- Wrap suggestions: Tumaro, Carb Counters, Siete, or your favorite!! Use one high in fiber to add lots of great fiber to your meal!
- You can also use this same shrimp and sauce for shrimp bowls.
- Nutritional information is an estimate and will vary with substitutions.
