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.
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
Peel shrimp; devein, if desired.
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.
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.
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