These shrimp wraps are so easy and delicious. I particularly love making them on a Friday during lent but, they are a hit any time of year! The avocado sauce is super creamy which ties this dish together so nicely. Hope you enjoy them as much as I do!
Shrimp wraps
Ingredients:
• 2 lb frozen shrimp, thawed, peeled, and deveined
• 1/2 c avocado oil
• 2 cloves minced garlic
• 2 Tbsp cajun seasoning
• zest from 1 lime
• 2 Tbsp lime juice
• 2 Tbsp fresh minced parsley or 2 tsp dried parsley
• 1 Tbsp brown sugar
• 1 Tbsp gluten free soy sauce
• salt and pepper, to taste
• gluten free tortillas
• shredded purple cabbage
Creamy Avocado Sauce
Ingredients:
• 1 cup sour cream
• 1 large avocado
• juice and zest from 1 lime
• 1/2 cup fresh cilantro
• 1 tsp garlic powder
• salt and pepper, to taste if you want a spicy kick to this sauce, add jalapeño pepper or cayenne pepper
Directions:
In a large bowl, prepare the shrimp marinade. Whisk together oil, garlic, cajun seasoning, lime zest, lime juice, parsley, brown sugar, soy sauce, salt, and pepper. Add the thawed shrimp and lightly mix until shrimp is coated with the marinade. Cover the bowl with plastic wrap and let sit for at least 30 minutes. Preheat oven to 450 F. Put shrimp on a baking sheet and bake for 8-10 minutes. While the shrimp is cooking, make the avocado sauce. Add ingredients to a blender. Pulse until smooth. Pour into a bowl for serving. When shrimp are done cooking, assemble the wraps. Fill a tortilla with shrimp, then top with shredded cabbage and avocado sauce. Enjoy!
If you have avocado sauce leftovers, keep them stored in an airtight container in the refrigerator for up to 3 days. Add it to burrito bowls, salads, or a breakfast burrito.
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