Spicy Garlic Shrimp Wraps

How to Make Spicy Garlic Shrimp Wraps

1. 1

   Step 1: Make the spicy garlic marinade

   In a medium bowl combine the minced garlic, sriracha, lime juice, olive oil, salt, and black pepper. Add the shrimp and toss until evenly coated, then let sit at room temperature for 5–10 minutes while you prep other components to allow flavors to meld.

   For this step

   • 1 lbLarge shrimp, peeled and deveined
   • 3 clovesGarlic, minced
   • 1 tbspSriracha (or other hot chili sauce)
   • 2 tbspFresh lime juice
   • 1 tbspOlive oil
   • 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
2. 2

   Step 2: Cook the shrimp

   Heat a nonstick skillet over medium-high heat and add a light drizzle of oil or a quick spray to prevent sticking. Add the marinated shrimp in a single layer and cook 1–2 minutes per side until opaque and just curled; remove from heat immediately to avoid overcooking.
   
3. 3

   Step 3: Prepare lime-yogurt sauce and slice avocado

   Whisk the Greek yogurt with an extra teaspoon of lime juice (optional), a pinch of salt, and a little black pepper to taste to make a bright, cooling drizzle. Halve and slice the avocado while the shrimp rests so everything is ready to assemble.

   For this step

   • 1/3 cupPlain Greek yogurt
   • 1 pieceRipe avocado, sliced
   
4. 4

   Step 4: Assemble the wraps

   Place a lettuce leaf on a plate, add 3–4 shrimp, a few avocado slices, and a spoonful of the lime-yogurt sauce. Fold or roll the lettuce around the filling and repeat with remaining leaves to make 8 wraps total (about 2 wraps per serving).

   For this step

   • 8 leafBibb or butter lettuce leaves
   
5. 5

   Step 5: Serve and store

   Serve immediately while shrimp are warm for best texture; these wraps pair well with extra lime wedges or a sprinkle of chopped herbs if available. Leftovers (without lettuce) keep in an airtight container in the fridge for up to 2 days — reheat shrimp gently and assemble just before serving.
   

1. In a medium bowl combine the minced garlic, sriracha, lime juice, olive oil, salt, and black pepper. Add the shrimp and toss until evenly coated, then let sit at room temperature for 5–10 minutes while you prep other components to allow flavors to meld.
2. Heat a nonstick skillet over medium-high heat and add a light drizzle of oil or a quick spray to prevent sticking. Add the marinated shrimp in a single layer and cook 1–2 minutes per side until opaque and just curled; remove from heat immediately to avoid overcooking.
3. Whisk the Greek yogurt with an extra teaspoon of lime juice (optional), a pinch of salt, and a little black pepper to taste to make a bright, cooling drizzle. Halve and slice the avocado while the shrimp rests so everything is ready to assemble.
4. Place a lettuce leaf on a plate, add 3–4 shrimp, a few avocado slices, and a spoonful of the lime-yogurt sauce. Fold or roll the lettuce around the filling and repeat with remaining leaves to make 8 wraps total (about 2 wraps per serving).
5. Serve immediately while shrimp are warm for best texture; these wraps pair well with extra lime wedges or a sprinkle of chopped herbs if available. Leftovers (without lettuce) keep in an airtight container in the fridge for up to 2 days — reheat shrimp gently and assemble just before serving.