Chef Elena Rodriguez - Fresh Flavor Expert
👨‍🍳 Fresh Cuisine Chef

Recipe by Mitchell

🎓 Nutritionist Certified ⏰ Coastal Cooking Expert 🍽️ Farm-to-Table Advocate

❤️ My Recipe Story

"Growing up on the coast, fresh seafood was a staple. I created this recipe for busy weeknights when I craved those beachside taco flavors but needed something portable and mess-free. The key is the contrast between the hot, spicy shrimp and the cool, creamy sauce."

Elena focuses on vibrant, healthy meals that don't sacrifice flavor. She specializes in fusing Latin American ingredients with modern, quick cooking techniques suitable for busy families.

View All Mitchell's Recipes →
Close up of stacked grilled shrimp wraps cut in half, showing filling of shrimp, avocado, lettuce and white sauce on a white plate

The Secret to Juicy Shrimp

Shrimp cooks incredibly fast, and the difference between juicy and rubbery is a matter of seconds. The key is to use high heat for a short time. Look for the shrimp to turn opaque and curl into a loose 'C' shape. If they curl into a tight 'O', they are overcooked.

Patting the shrimp dry before seasoning is crucial. This removes excess moisture, allowing the spices to adhere and the shrimp to sear rather than steam in the pan. This creates that delicious caramelized exterior flavor.

💡 Professional Tip

Don't assemble the wraps until you are ready to eat or grill them. If they sit too long with the wet ingredients (tomatoes and sauce), the tortilla can become soggy.

Frequently Asked Questions

Absolutely. Just ensure they are completely thawed and patted very dry before cooking. Thaw them in a bowl of cool water for 15 minutes for best results.

It has a mild kick from the Cajun seasoning. To reduce heat, use a mild taco seasoning. To increase heat, add a pinch of cayenne pepper or diced jalapeños.

Yes, swap the sour cream and mayo for a vegan mayonnaise or a dairy-free yogurt alternative. The avocado adds plenty of natural creaminess as well.

Large flour tortillas (burrito size) are best because they are flexible and won't crack when rolled. Corn tortillas are delicious but harder to roll into a full wrap without breaking.

It is best to store the ingredients separately. If you've already assembled them, wrap tightly in foil and store in the fridge for up to 1 day, but the tortilla may soften.

These wraps are a meal in themselves, but they go great with Mexican street corn (elote), seasoned rice, or tortilla chips with salsa.

Yes, sliced chicken breast works perfectly with this seasoning blend and sauce. Cook the chicken for 5-6 minutes per side until it reaches 165°F.

Yes! Cook the shrimp and make the sauce ahead of time. Store everything in separate containers and assemble fresh wraps in the morning for lunch.

Recipe Troubleshooting Guide

✅

Soggy Tortillas

Problem: The wrap falls apart or gets wet

Solution: Drain tomatoes well before adding. Place lettuce against the tortilla first to act as a barrier between the bread and the wet sauce/shrimp.

✅

Rubbery Shrimp

Problem: Shrimp texture is tough and chewy

Solution: You likely overcooked them. Remove them from the pan the second they turn pink. Residual heat will finish cooking them.

✅

Wrap Won't Stay Closed

Problem: Burrito unrolls during grilling

Prevention: Don't overstuff. Fold sides in first, then roll. Place the wrap seam-side down in the hot pan immediately to seal it shut.

✅

Bland Flavor

Problem: Filling tastes flat

Recovery: Shrimp loves salt and acid. Add a squeeze of fresh lime juice directly over the cooked shrimp before assembling.

✅

Cold Filling

Problem: Inside is cold after grilling outside

Prevention: Ensure shrimp is hot when assembling. If using cold leftovers, microwave the filling slightly before rolling and grilling the wrap.

✅

Sauce Issues

Too Sweet: Add more lime juice or salt

Too Salty: Add a bit more sour cream or a pinch of sugar

Bland: Add more garlic or a dash of hot sauce

Ingredients for shrimp wraps: raw shrimp, avocados, tomatoes, lettuce, flour tortillas, and creamy sauce ingredients on a wooden board

Selecting the Best Produce

The avocado is a star player here, providing a cooling contrast to the spicy shrimp. Look for avocados that yield slightly to gentle pressure but aren't mushy. If they are too hard, they won't provide that buttery texture needed for the wrap.

For the lettuce, Romaine is the top choice because of its crunch. It holds up well against the heat of the shrimp and the moisture of the sauce without wilting immediately like spinach or iceberg might.

Essential Ingredient Notes

  • Shrimp Size: Use 'Large' (21-25 count) or 'Extra Large' shrimp. Small shrimp can get lost in the wrap and are easier to overcook.
  • Tortilla Freshness: Fresh tortillas roll easier. If yours are a bit stiff, wrap them in a damp paper towel and microwave for 10 seconds before using.
  • Cajun Seasoning: Choose a salt-free blend if possible so you can control the sodium level yourself, or taste your blend before adding extra salt.
Golden brown grilled burrito wraps sizzling in a skillet, showing crispy grill marks

The Assembly & Grill Technique

Layering matters. Start with the dry ingredients (lettuce) against the tortilla to prevent sogginess. Place the shrimp in the middle, topped with the avocado and tomatoes, and finish with the sauce. This ensures every bite has a mix of all flavors.

Grilling the wrap is the step that takes this from a cold sandwich to a hot meal. Use a medium heat skillet with a little butter. Place the seam down first—this 'welds' the burrito shut so it doesn't explode while you eat it.

The Seam-Side Seal

Always cook the folded seam side first. The heat fuses the tortilla layers together. Press down gently with a spatula while cooking to flatten slightly and ensure even browning.

Spicy Grilled Shrimp & Avocado Wraps

Prep 15 min
Cook 10 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Filling

  • 1/2 cup sour cream
    Base for the crema
  • 1/4 cup mayonnaise
    Adds richness
  • 1 lime, juiced
    Fresh acidity
  • 2 tbsp cilantro, chopped
    Herbal freshness
  • 1 clove garlic, minced
    Savory kick

For the Sauce

  • 450g (1 lb) large shrimp
    Peeled, deveined, tails off
  • 4 large flour tortillas
    Burrito size
  • 1 tbsp Cajun seasoning
    Or taco seasoning
  • 2 ripe avocados
    Diced into chunks
  • 2 cups romaine lettuce
    Chopped for crunch
  • 1 cup tomatoes
    Diced (cherry or roma)

Instructions

  1. Make the Crema

    In a small bowl, whisk together sour cream, mayonnaise, lime juice, minced garlic, chopped cilantro, and a pinch of salt. Set aside in the refrigerator to let flavors meld.

  2. Season the Shrimp

    Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil and the Cajun or Taco seasoning until evenly coated.

  3. Sear the Shrimp

    Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat immediately.

  4. Assemble Wraps

    Warm tortillas slightly. Layer lettuce, seasoned shrimp, diced tomatoes, and avocado down the center. Drizzle generously with the prepared cilantro lime crema.

  5. Roll and Grill

    Fold in the sides of the tortilla and roll tightly burrito-style. Wipe the skillet clean, add a little butter, and toast the wraps seam-side down first for 1-2 minutes per side until golden brown.

Recipe Notes & Tips

Make Ahead

You can prepare the crema and cook the shrimp up to 24 hours in advance. Store separately and assemble wraps just before serving.

Serving Suggestions

Serve with extra dipping sauce on the side and lime wedges. Great with a side of mexican street corn or chips and salsa.

Spice Level

Adjust the heat by adding diced jalapeños to the filling or using a hot spice blend. For kids, simply use salt, pepper, and garlic powder on the shrimp.