Grilled Shrimp and Corn Wraps – a delicious recipe with shrimp, extra virgin olive oil, salt, fresh corn kernels, celery, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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
28
g
Fat
97
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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