Jerk Shrimp Wraps With Mango Slaw Recipes

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JERK SHRIMP WRAPS WITH MANGO SLAW



Jerk Shrimp Wraps with Mango Slaw image

Thanks to Ayesha Curry's serious spice medley and diced mango slaw, sautéed shrimp has never tasted better.

Categories     jerk shrimp     shrimp wraps     mango slaw     quick and simple     dairy free     low calorie     lower fat     shellfish     mother's day recipes     gluten-free recipes     dinner     dinner recipes     wrap recipes     shrimp recipes     shrimp dinner     jamaican food

Time 25m

Yield 4 servings

Number Of Ingredients 22

1 lb. large peeled and deveined shrimp, tails removed
Jerk spice mix
1 tbsp. fresh lime juice
1 tsp. red wine vinegar
1 tsp. agave nectar or honey
Kosher salt and pepper
1 smal ripe mango, peeled and diced
1/4 small jicama, peeled and cut into matchsticks
1/4 c. small red onion, finely chopped
2 tbsp. canola oil
8 leaves butter lettuce
Fresh cilantro leaves, for serving
Jerk Spice Mix
1/2 tsp. brown sugar
1/4 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. ground all spice
1/4 tsp. ground cinnamon
1/4 tsp. chipotle powder
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
1 Sprig Fresh Thyme

Steps:

  • Make the jerk spice mix. In a bowl, combine brown sugar, paprika, onion powder, ground allspice, ground cinnamon, chipotle powder, ground nutmeg and kosher salt, and thyme.
  • Toss the shrimp with the jerk spice mix and let sit while you assemble the slaw.
  • In a bowl, whisk together the lime juice, vinegar, agave, 1⁄4 teaspoon salt, and a pinch of pepper. Add the mango, jicama, and onion and toss to combine.
  • Heat a cast-iron skillet over medium-high heat. Add the oil and heat for 30 seconds, then add the shrimp and cook until golden brown and opaque throughout, 4 to 5 minutes.
  • Divide the shrimp among the lettuce leaves and top with the slaw and cilantro, if using.

SPICY SHRIMP WRAPS



Spicy Shrimp Wraps image

Here's a quick and easy recipe from Frankie Allen Mann of Warrior, Alabama that's deliciously big on seafood flavor and the sunny sweetness of mango. Coated with tasty taco seasoning, the cooked shrimp are tucked inside a tortilla wrap, along with coleslaw and dressed-up bottled salsa.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

Steps:

  • In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Nutrition Facts : Calories 374 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 1010mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 7g fiber), Protein 20g protein.

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