Spicy Shrimp Wraps with Avocado Mayonnaise made with succulent shrimp, fresh vegetables, and a simple avocado mayo all wrapped up in a soft flour tortilla shell. Perfect for lunch or a simple dinner.
This simple recipe is easy to make and is perfect for any day of the week. The shrimp is seasoned with ingredients that you probably have in your kitchen right now. And they are cooked in a matter of minutes.
The avocado mayo is made with your favorite store-bought mayonnaise and a fresh avocado along with with a few other ingredients. The flavor of the spread complements the shrimp and the fresh vegetables, it is the perfect combination.
- The recipe calls for frozen shrimp. Make sure to thaw the shrimp completely before using them. Remove the shells and the veins before seasoning the shrimp.
- The size of the shrimp doesn’t really matter. I like to cut the shrimp into small pieces so that they fit in the wrap easier. Cool the shrimp before cutting.
- If you don’t have a food processor for the spread, use a fork and mash the avocado until it is smooth and creamy. Add the mayo, lime juice, and minced garlic. Mix until well combined and the mixture is creamy.
- I used green onions in this recipe, but if you prefer you can use red onions or can omit the onions altogether.
- The size of the tortilla shell will depend on the size of the wrap you like. I used a medium 8-inch shell for this recipe, but if you like you can use a 10-inch shell. Just remember if using a larger wrap you will probably have one or two fewer wraps.
- If there are leftovers I like to store the ingredients in separate containers.
Steps for making Spicy Shrimp Wraps with Avocado Mayonnaise
Combine the garlic powder, onion powder, salt, and red pepper flakes. Add to the shrimp and toss until the shrimp are coated.
Heat the olive oil in a skillet. Add the shrimp and cook until they are pink and opaque. Remove shrimp from the skillet, cool slightly, and cut them into pieces. Set aside.
Make the avocado spread, Add the avocado, mayonnaise, lime juice, and garlic to a food processor and process until smooth. Add salt to taste
To assemble the wrap. Spread the whole tortilla shell with the mayo. Layer the vegetables and shrimp on one half of the shell.
Next, you will want to fold the ends in and roll up the wrap. Cut the wrap in half if you desire.
More Shrimp Recipes:
If you make this spicy shrimp wrap with avocado mayonnaise I would love to hear about it! Please leave me a comment and a rating.
Spicy Shrimp Wraps with Avocado Mayonnaise
- 12 ounce shrimp
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes more to taste if you like
- 2 green onion
- 1 cup spinach chopped
- 1 medium tomato chopped
- 1/2 cup red pepper chopped
- 1 ripe avocado
- 1/4 cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon garlic minced
- salt to taste
- 4 to 6 flour tortilla shells
- Combine the garlic powder, onion powder, salt, and red pepper flakes.
- Toss the shrimp with the seasoning until well coated.
- Heat the olive oil in a large skillet. Place the shrimp in the skillet. Cook the shrimp until they turn pink.
- Remove from the skillet and let cool slightly. Cut the shrimp into small pieces, about 1/2 to 3/4 inch pieces. Set aside.
- To make the avocado mayonnaise cut the avocado in half and scoop out the flesh.
- Add the avocado, mayonnaise, lime juice, and garlic into a food processor and process until the mixture is creamy. Add salt if you desire.
- To make the wrap, spread the whole tortilla with the avocado mayonnaise.
- Add the vegetables to one side of the wrap. Top the vegetables with the shrimp.
- Fold in the ends and roll up the wrap, starting with the side of the filling.
- Cut in half if desired and serve. Repeat. Divide the vegetable and shrimp evenly between the tortilla shells.
- It doesn’t matter what size of shrimp you use. I like to cut the shrimp into small pieces so they fit in the wrap nicely. But, remember the size of shrimp may cause the cooking time to change.
- Spinach is used in this recipe, but if you prefer you can use your favorite lettuce.
- If shrimp is not your thing, you can try using chicken.
- If you don’t have a food processor to make the avocado mayonnaise, don’t worry. Use a fork to mash the avocado. Make sure to keep mashing until the avocado is creamy.
- If you have leftovers I would suggest storing all of the ingredients in separate containers.
- Leftovers will store nicely in the refrigerator for 2 to 4 days.
This recipe was originally published on March 27, 2014. It has been updated with new content and pictures on May 26, 2022.