Grilled Shrimp and Corn Wraps Recipe

Name: Grilled Shrimp and Corn Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb peeled and deveined large shrimp; 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 1 cup fresh corn kernels (from 2 large ears); 1 celery rib, finely chopped; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; ⅓ cup mayonnaise; ½ teaspoon hot paprika; ⅛ teaspoon cayenne pepper; 1 ½ cups napa cabbage, shredded; 4 (10 inch) flour tortillas

Servings: persons

1 lb peeled and deveined large shrimp
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 cup fresh corn kernels (from 2 large ears)
1 celery rib, finely chopped
1 tablespoon fresh lemon juice
1 garlic clove, minced
⅓ cup mayonnaise
½ teaspoon hot paprika
⅛ teaspoon cayenne pepper
1 ½ cups napa cabbage, shredded
4 (10 inch) flour tortillas

1
Heat a grill.
2
While it is warming, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper.
3
Grill, turning once, until the shrimp are pink and curled, about 5 minutes.
4
Keep warm.
5
Heat the remaining 1 tablespoon of olive oil in a medium frying pan.
6
Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes.
7
Transfer to a bowl and let cool.
8
Add the next 6 ingredients and season with salt and pepper.
9
Stir in the shredded cabbage.
10
Warm the tortillas quickly on the grill.
11
Spread them on a work surface and mound the corn slaw in the center of each.
12
Top with the shrimp.
13
Roll up the wraps, cut in half and serve.
14
Delicious!

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb peeled and deveined large shrimp, 3 tablespoons extra virgin olive oil, salt & freshly ground black pepper, 1 cup fresh corn kernels (from 2 large ears), and more.

Yes, Grilled Shrimp and Corn Wraps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp and Corn Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions