Spicy Southwest Shrimp Wraps with Lime Slaw and Pickled Cucumber

These Southwest-style wraps are packed with bold flavors and satisfying crunch. Tender shrimp seasoned with a zesty spice blend pairs perfectly with a smoky red pepper crema, creamy coleslaw and tangy quick-pickled cucumber. Topped with crispy fried onions and fresh tomato, every bite is a delight.

Ready in just 25 minutes, this recipe is ideal for busy weeknights when you crave something delicious but don’t want to spend hours in the kitchen. The combination of textures and flavors will make these wraps a new favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and slice cucumber on a diagonal into ¼-inch-thick rounds. Quarter lime. Dice tomato. In a small bowl, combine cucumber, a squeeze of lime juice, ½ tsp sugar and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.
2. Pat shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; season with Southwest Spice Blend, half the garlic powder, salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes. Turn off heat; transfer shrimp to a plate and squeeze juice from one lime wedge over top.
3. While shrimp cooks, in a large bowl, combine mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, salt and pepper. Add coleslaw mix and stir until well combined.
4. Wrap tortillas in damp paper towels and microwave until warm and pliable, 15-30 seconds. Place tortillas on a clean work surface; spread with smoky red pepper crema. Place shrimp, pickled cucumber (draining first), as much slaw as you like, tomato and crispy fried onions on bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps. Halve wraps on a diagonal; divide between plates and serve with any remaining slaw on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute shrimp with boneless skinless chicken breast or thigh. Cut into bite-sized pieces and cook until browned and cooked through, about 4-6 minutes.

How do I make the pickled cucumber if I don't have a microwave?

Simply combine the cucumber, lime juice, sugar and salt in a small bowl and let it sit at room temperature for 10 minutes. The heat from the microwave speeds up the process, but it’s not essential.

Can I make these wraps ahead of time?

These wraps are best enjoyed fresh, but you can prep the components (pickled cucumber, slaw, cooked shrimp) up to a day in advance. Assemble just before serving to keep the tortillas from getting soggy.