Shrimp Wraps with Chipotle Yogurt Sauce
Delicious shrimp wrapped in crisp lettuce, topped with a creamy and spicy chipotle yogurt sauce, perfect for gatherings or a cozy dinner.
Ingredients
For the Chipotle Yogurt Sauce
- 1 cup Real California Plain Yogurt
- 2 pieces chipotle chiles in adobo
- 2 tablespoons lime juice
- 1 tablespoon honey
- ½ teaspoon salt
For the Shrimp Filling
- 1 pound large peeled shrimp (with or without tails)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Real California Butter
- 1 tablespoon olive oil
- 2 tablespoons lime juice
For Assembling
- 2 heads butter lettuce (16 leaves), rinsed and patted dry
- 2 cups shredded purple cabbage
- 16 pieces cilantro sprigs
- ½ cup Real California Cotija Cheese
- to taste lime slices for serving
Instructions
Preparation of Sauce
- Blend the yogurt, chipotle chiles, lime juice, honey, and salt in a blender or food processor until smooth and creamy.
- Taste and adjust the flavor by adding more lime juice or honey if desired. Set the sauce aside.
Shrimp Preparation
- In a large bowl, add the peeled shrimp and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Stir to coat the shrimp evenly.
- Heat the butter and olive oil in a large skillet over medium heat. Once melted, add the seasoned shrimp and cook for about 3 minutes until pink and opaque.
- Drizzle lime juice over the shrimp, stir, and remove from heat. Transfer to a bowl, removing tails if desired.
Assembling Wraps
- Arrange butter lettuce leaves on a serving plate.
- Layer each lettuce leaf with shredded purple cabbage, 2-3 shrimp, a drizzle of chipotle yogurt sauce, a cilantro sprig, and a sprinkle of Cotija cheese.
- Serve with lime slices on the side.
Notes
Store assembled wraps in an airtight container in the fridge for up to 2 days, stored separately for best crispness. Leftover cooked shrimp can be frozen for up to 3 months.