Spicy Hot: Shrimp Wraps!

September 11, 2005



Sizzling shrimp are the focus as Caryn prepares lunch. She tosses them around, determining that they are done, and then carries the skillet to the counter where the rest of the ingredients wait patiently.

Flora walks in with arms full of dirty laundry.


Hey, Flora.


It’s good to have you back again, Caryn. This place is so lonely when he’s on a movie.

Caryn smiles as she carefully drops the shrimp on top of the lettuce, cheese, tomato and jalapenos that sit in the center of a large flour wrap. Flora shoves the laundry into the chute and watches it tumble down to the basement.


Will he be coming to the table for lunch today?


No, Caryn, I’ll bring it to him.

Caryn stops, a bowl of pink sauce in her hand.


Are you kidding me? I haven’t seen him in a week. Is he going to hide away in his room forever?

Flora shrugs apologetically. Caryn sighs with impatience. She finishes the wrap and slices it neatly in two before handing the plate to Flora.


In that case, Flora, tell him I’m leaving early today. I’ll put his dinner in the fridge.

Flora disappears through the swinging door. Caryn looks at the rest of the shrimp in the skillet. She resignedly shakes her head before taking out another wrap for herself.

Spicy Shrimp Wraps

This is a fast, but tasty, recipe for a quick meal. Pretty much all the portions of ingredients are negotiable, so adjust according to taste.

1 lb. medium shrimp, peeled and deveined

1/2 tsp. salt

1/2 tsp. pepper

1 TB. ground cumin

2 tsp. paprika

1 tsp. cayenne

2 TB. olive oil

1 lime

1 cup shredded iceberg lettuce

1/2 cup tomato, diced

4 oz. hot jalapeno jack cheese, shredded

1/2 cup pickled jalapeno, chopped

4 large flour wraps (or flour tortillas)


1/4 cup mayonnaise

2 TB. sour cream

2 chipotle peppers in adobo sauce, finely chopped

2 tsp. adobo sauce

1. To make sauce, combine ingredients in small bowl until smooth.

2. Combine salt, pepper, cumin, paprika and cayenne. Add shrimp and toss to coat.

3. Heat oil in large skillet over high heat. Add shrimp and saute until cooked through, about two minutes. Remove from heat and squeeze lime over shrimp.

4. Evenly distribute lettuce, tomato, cheese and jalapenos over the bottom third portion of each of the four wraps. Divide shrimp over the other ingredients on the wraps. Drizzle with desired amount of sauce. For each wrap, fold in sides and roll up from the bottom. Slice in two and serve.

Yield: 4 wraps.

11 thoughts on “Spicy Hot: Shrimp Wraps!

  1. leannwoo

    That recipe sings to me for some reason! :) The spicier the better! Thanks! Beautiful Picture!

    I half expected him to come downstairs and demand that Caryn stay!

  2. tara

    Silly me, I visited your site BEFORE lunch. Now my tummy is grumbling. What an appetizing photo and delicious sounding recipe! If you like spice, you may also like to try Kashmiri Chili powder, which is sort of the Indian version of paprika. Caution, it is hot!

  3. AKMartin

    Sounds really delicious. Did you come up with that yourself? If I were you I would have sent up a tiny little sample size of the wrap and made him come down for the rest. :)

  4. caryn

    Tara, I’ll have to look for that Kashmiri Chili powder. Sounds like fun!

    Celeste, it doesn’t seem like too much cumin and cayenne to me (when it’s on the shrimp and all.) It’s more of a spice rub than anything.

    Amanda, thanks for trying the recipe. It was pretty easy, right? I’m sure you tailored it to your own tastes, as you should.


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