ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Shrimp-Avocado Mayonnaise Wraps

Yield Makes 8 servings
Prep: 30 min., Cook: 5 min. Serve this shrimp salad on 6 toasted hoagie rolls if you prefer a sandwich instead of a wrap. For a fun presentation, serve the wraps in parchment paper tied with string.

Ingredients

  • 1 pound unpeeled, large raw shrimp (26/30 count)
  • 1/3 cup HELLMANN'S or Best Foods Real Mayonnaise
  • 1 1/2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Asian Sriracha hot chili sauce
  • 2 cups shredded coleslaw mix
  • 4 (10-inch) burrito-size flour tortillas
  • 2 avocados, sliced
  • 1/3 cup chopped cashews

How to Make It

  1. Peel shrimp; devein, if desired.

  2. Bring 8 cups water to a boil in a medium-size Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain shrimp, and coarsely chop.

  3. Stir together mayonnaise and next 3 ingredients; fold in shrimp and coleslaw mix. Spoon about 3/4 cup shrimp mixture just below center of each tortilla; top with avocado slices and cashews. Roll up tortillas, and cut in half. Serve immediately, or wrap in plastic wrap and chill up to 2 hours.