These shrimp tortilla wraps are quick, high in protein, and low in carbs. Each one has about 35 grams of protein. The shrimp is tossed in a light lime and cilantro dressing and wrapped in almond flour tortillas with fresh toppings. Great for lunch or a light dinner.
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Why You'll Love This Recipe
While shrimp salad is usually loaded with mayo, this mayo-free version is made with sour cream or Greek yogurt.
It's hard to get 100 grams of protein a day. I had a bag of shrimp and my favorite taco sauce, cilantro lime crema, so I pulled them together and made a shrimp salad that checks all my boxes: gluten free, low PUFA, and a little dairy.
Wrapped in almond flour tortillas, it's easy, clean, and high in protein.
Siete tortillas come in several varieties and we love the almond flour flavor. You can pick them up in the freezer section of almost every grocery store, even at Publix! A bit pricy, but very convenient and they taste great!
Would Ray Peat Eat This?
Ray Peat, who created our daily carrot salad probably wouldn't go for the almond tortillas, but making a gluten free sandwich is tough.
These tortillas hold a sandwich, no yeast, no corn flour, unlike most gluten-free bread. It's one of my exceptions.
Ingredients
- Wild-caught cooked shrimp, peeled and deveined
- Almond flour tortillas (Siete brand works great)
- Red onions
- Lettuce leaves or shredded cabbage
- Lime wedges, for serving
For the Dressing
- Sour cream or full-fat Greek yogurt
- Garlic
- Cilantro
- Lime juice
- Salt
How To Boil Shrimp
Note: I'm using jumbo Key West pink shrimp in this recipe. You can use any size. However, wild-caught shrimp is the way to go.
Since I've been living down here in Florida and eating so much seafood, I can honestly tell you there is a huge difference in taste in wild shrimp vs. farmed. Wild shrimp have a cleaner, sweeter flavor that is really great. Their texture is firm, never mealy.
- Defrost shrimp under cold water or in the fridge. Peel and remove tails. Use a paring knife to devein, then rinse.
- Bring a pot of salted water to a boil. Cut a lemon in half, squeeze the juice into the water and drop the halves in. Lower to a simmer, add shrimp, and cook for about 2 minutes.
- Transfer to ice water to cool for 5-10 minutes. Pat dry with paper towels.
Shrimp Tortillas Recipe
- In a medium bowl, whisk together sour cream, garlic, cilantro, lime juice, and salt until smooth.
- Gently fold in the shrimp using a rubber spatula. For best flavor, chill until ready to serve.
- Heat a nonstick skillet over medium heat. Warm each tortilla for about 20 seconds per side until lightly toasted.
- Lay down some lettuce or cabbage on each tortilla, spoon on the shrimp mixture, and top with diced red onions.
- Add jalapeños or avocado, if using.
- Serve with fresh lime wedges on the side.
Storage
Store the leftover shrimp n an airtight container in the fridge for up to 2 days. Keep tortillas and toppings separate. Assemble wraps just before serving.
FAQ
Cook shrimp on high heat just until pink and curled. Overcooking makes them rubbery.
Fresh lime juice, chopped cilantro, or a simple slaw add brightness and balance to the shrimp.
Warm or lightly toast them before adding filling. It keeps them sturdy and prevents sogginess.
You can swap the mayo for Greek yogurt, sour cream, or mashed avocado. Greek yogurt keeps it light, sour cream adds richness, and avocado gives a fresh, creamy texture without using mayo.
Shrimp Tortilla Wraps
Ingredients
FOR THE DRESSING
- ½ cup sour cream or full-fat Greek yogurt
- 1 minced garlic clove
- 2 tablespoons chopped cilantro
- juice of one lime
- ½ teaspoon salt or to taste
FOR THE TORTILLAS
- 1 ½ pounds wild-caught cooked shrimp (instructions in notes)
- 8 almond flour tortillas (Siete brand works great)
- 1 diced small red onion
- lettuce leaves or shredded cabbage
- lime wedges for serving
- Optional add-ins: diced jalapeno or habanero peppers, tomatoes, sliced avocado.
Instructions
- In a medium bowl, whisk together sour cream, garlic, cilantro, lime juice, and salt until smooth.
- Gently fold in the shrimp using a rubber spatula. For best flavor, chill until ready to serve.
- Heat a nonstick skillet over medium heat. Warm each tortilla for about 20 seconds per side until lightly toasted.
- Lay down some lettuce or cabbage on each tortilla, spoon on the shrimp mixture, and top with diced red onions. Add jalapeños or avocado if using.
- Serve with fresh lime wedges on the side.
Notes
- Defrost shrimp under cold water or in the fridge. Peel and remove tails. Use a paring knife to devein, then rinse.
- Bring a pot of salted water to a boil. Cut a lemon in half, squeeze the juice into the water and drop the halves in. Lower to a simmer, add shrimp, and cook for about 2 minutes.
- Transfer to ice water to cool for 5-10 minutes. Pat dry with paper towels.
Jody says
Great idea! Looking for more protein. It’s so hard to get enough!