Cilantro Lime Shrimp Wrap
Quick, fresh Latin American-inspired wraps featuring sautéed shrimp seasoned with cilantro, lime, and garlic, served with crisp vegetables and a tangy lime crema. Ready in under 30 minutes and perfect for weeknight dinners or quick lunches.
Steps
Before you start
- Thaw shrimp if frozen (1 hour in the fridge or 30 minutes in cold water); pat very dry before cooking.
- Make the lime crema and prep all vegetables before you start cooking the shrimp.
- Have a large skillet ready; warm tortillas just before assembly to keep them soft and pliable.
Make the lime crema
- In a small bowl, whisk together the sour cream, 2 tablespoons of the lime juice, 2 tablespoons of the cilantro (finely chopped), 1 of the minced garlic cloves, and 1/4 teaspoon of salt until smooth and well combined.
- Taste and adjust salt if needed.
- Set aside while you prep other ingredients.
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Ready when: Crema is smooth, creamy, and well blended with no streaks
Prepare all the vegetables
- On a cutting board, slice the avocados in half lengthwise, remove the pit, and scoop into thin slices (reserve this step until just before assembly to prevent browning).
- Tear or slice the romaine lettuce into bite-sized pieces.
- Dice the tomatoes into 1/2-inch pieces.
- Thinly shred the red cabbage into thin ribbons.
- Thinly slice the red onion into crescents.
- Arrange all vegetables on the cutting board or plates so they're ready for quick assembly.
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Ready when: All vegetables are prepped, sliced, and arranged and ready to use
Tip: Slice the avocado as close to assembly time as possible to prevent browning from oxidation
Season the shrimp
- Pat the shrimp dry thoroughly with paper towels.
- In a medium bowl, combine the shrimp with the remaining 3 tablespoons lime juice, 1/2 cup cilantro (finely chopped), the remaining 3 minced garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Toss gently to coat all shrimp evenly.
- Let sit for 2–3 minutes if time allows (or up to 15 minutes in the fridge), but cooking immediately is fine.
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Ready when: Shrimp are evenly coated with the lime-cilantro marinade
Tip: Pat the shrimp very dry so they'll develop a good sear and cook evenly without steaming
Heat the skillet
- Place a large 12-inch skillet over medium-high heat.
- Add the remaining 1 tablespoon of olive oil.
- Heat for about 1 minute until the oil shimmers and just begins to lightly smoke.
- The pan is ready when the oil moves freely and a drop of water would immediately sizzle.
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Ready when: Oil shimmers and just begins to lightly smoke
Tip: Don't skip the preheat; a hot pan ensures the shrimp sear quickly and develop good color
Cook the shrimp
- Carefully transfer the shrimp to the hot skillet in a single layer, working in batches if needed to avoid crowding the pan (a crowded pan steams instead of sears).
- Let them cook undisturbed for 3–4 minutes until the bottoms turn pink with slight char.
- Using tongs, flip each shrimp and cook for another 2–3 minutes until the other side is pink and the shrimp are fully opaque throughout with no translucent areas.
- The shrimp should curl into a loose C shape when fully cooked.
- An instant-read thermometer inserted into the thickest part should register 120°F (49°C).
- Transfer to a plate.
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Ready when: Shrimp are fully opaque, pink on both sides, and curled into a C shape; internal temp is 120°F (49°C)
Tip: Don't move the shrimp as they cook; undisturbed contact with the hot pan ensures even cooking and browning
Warm the tortillasOven 350°F / 175°C
- While the shrimp finish cooking or immediately after, warm the flour tortillas.
- Hold each tortilla directly over a gas flame using tongs for 10–15 seconds per side, or place them in a clean dry skillet over medium heat for 20–30 seconds per side until warm and lightly charred.
- Alternatively, stack the tortillas, wrap in foil, and warm in a 350°F (175°C) oven for 3–4 minutes.
- Keep warm tortillas in a tortilla warmer, clean towel, or covered plate.
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Ready when: Tortillas are warm, soft, pliable, and lightly charred
Tip: Warm tortillas right before assembly so they stay soft and don't crack when rolled
Assemble the wraps
- Lay a warm tortilla on a flat surface.
- Spread 2 tablespoons of lime crema down the center.
- Layer about 1 cup lettuce, 1/4 of the diced tomato, 1/2 of a sliced avocado, 1/4 cup shredded cabbage, and a small handful of red onion slices on top of the crema.
- Top with about 6–8 cooked shrimp (approximately 1/4 of the total).
- Fold one long side of the tortilla about 2 inches over the filling, then fold the bottom edge up to cover the filling.
- Roll tightly from bottom to top, tucking in the sides as you go to keep the filling fully enclosed.
- Repeat with the remaining 3 tortillas and fillings.
- Serve immediately.
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Ready when: Wraps are tightly rolled with filling fully enclosed and not leaking
Tip: If tortillas cool and crack, microwave them wrapped in a damp towel for 10–15 seconds to warm and soften
Good to know
Tips
- Pat the shrimp very dry before cooking so they'll develop a good sear and cook evenly without steaming in the skillet.
- Don't skip preheating the skillet; a hot pan ensures the shrimp cook quickly and get a slight char for better texture and flavor.
- Assemble wraps just before serving for the best texture; leftover components can be used to make salads or grain bowls.
- For extra heat and flavor, add sliced jalapeño, a pinch of cayenne pepper, or hot sauce to the lime crema or shrimp marinade.
Make ahead
The lime crema can be made up to 1 day ahead and refrigerated in an airtight container. Shrimp can be seasoned and marinated for up to 2 hours in the fridge before cooking. Vegetables should be prepped no more than a few hours ahead to prevent browning and wilting, especially the avocado.
Storage & reheating
Leftover assembled wraps are best eaten fresh. If needed, store in an airtight container in the fridge for up to 1 day, though the tortilla will become soft and vegetables may wilt. Lime crema keeps in the fridge for up to 3 days in a covered container. Cooked shrimp can be refrigerated in an airtight container for up to 2 days and gently reheated in a skillet with a splash of lime juice.
Substitutions
- large shrimp → grilled or pan-seared chicken breast, grilled fish, or pan-seared tofu. Adjust cooking time based on the thickness and type of protein chosen
- sour cream → Mexican crema, Greek yogurt, or vegan sour cream alternative. Adjust thickness and tang to your preference; Greek yogurt is tangier and thinner
- large flour tortillas → corn tortillas, whole wheat tortillas, or butter lettuce leaves for a low-carb wrap. Warm corn tortillas gently or they will crack; lettuce leaves offer a fresh, crisp alternative
- romaine lettuce → baby spinach, arugula, butter lettuce, or mixed greens. Use any fresh greens you prefer; adjust the amount for texture and flavor
