Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 1999

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Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

213 calories; calories from fat 14%; fat 3.3g; saturated fat 0.6g; mono fat 0.8g; poly fat 1.3g; protein 24.1g; carbohydrates 20.3g; fiber 1.1g; cholesterol 162mg; iron 4.3mg; sodium 561mg; calcium 70mg.
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