We like the Fresh Mango Salsa or Cucumber Raita Sauce in this wrap. Toasting the spices in a skillet brings out their flavor, but you can skip this step if you prefer.
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
1/2 teaspoon salt
2 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons vegetable oil
8 (6-inch) fat-free flour tortillas
How to Make It
Combine first 8 ingredients in a small skillet, and place over medium-high heat. Cook 2 minutes, stirring constantly; stir in salt. Cool. Combine spice mixture and shrimp in a large zip-top plastic bag. Seal and marinate in refrigerator 1 to 2 hours.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture; sauté 7 minutes or until shrimp are done.
Warm tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; roll up.