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Spicy shrimp wrap on a white plate.

Spicy Shrimp Wraps with Avocado Mayonnaise

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.
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Course: Main Course
Cuisine: American
Keyword: Spicy shirmp wrap with avocado mayo, Spicy shrimp wrap
Prep Time: 30 minutes
Cook Time: 6 minutes
Servings: 5 wraps
Calories: 447kcal
Author: Dawn


  • 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

Avocado Mayonnaise

  • 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.


  1. 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. 
  2. Spinach is used in this recipe, but if you prefer you can use your favorite lettuce. 
  3. If shrimp is not your thing, you can try using chicken. 
  4. 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. 
  5. If you have leftovers I would suggest storing all of the ingredients in separate containers. 
  6. Leftovers will store nicely in the refrigerator for 2 to 4 days.
Nutrition information is an estimate and may vary with the brands of ingredients used. Also how many wraps are made will change the calorie count. 


Serving: 1wrap | Calories: 447kcal | Carbohydrates: 39.2g | Protein: 21.1g | Fat: 23.3g | Saturated Fat: 4.7g | Cholesterol: 146mg | Sodium: 644mg | Potassium: 459mg | Fiber: 4.9g | Sugar: 4g | Calcium: 219mg | Iron: 3mg