Classic Caribbean Jerk Grilled Shrimp Wraps
These vibrant wraps feature succulent jerk-marinated grilled shrimp, crisp vegetables, and a creamy lime-garlic yogurt sauce, all nestled in a soft tortilla for a taste of the Caribbean.
Equipment
- Small bowls
- Whisk
- Grill or Grill Pan
Ingredients
Main Ingredients
- 0.5 lb Large shrimp, peeled & deveined
- 2 Tbsp Olive oil
- 1 Tbsp Lime juice (fresh)
Jerk Spice Blend
- 1 tsp All-purpose jerk seasoning
- 0.5 tsp Smoked paprika
- 0.25 tsp Ground allspice
- 0.25 tsp Cinnamon
- 0.25 tsp Cayenne pepper or to taste
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Wrap Fillings
- 0.5 cup Red bell pepper, thinly sliced
- 0.5 cup Purple cabbage, shredded
- 0.25 cup Fresh cilantro leaves
- 0.5 large Avocado, diced
Lime Garlic Yogurt Sauce
- 0.25 cup Greek yogurt (plain)
- 1 clove Garlic, minced
- 1 tsp Honey or agave
- 0.5 tsp Lime zest
For Serving
- 4 large (10″) Whole-wheat or flour tortillas
Instructions
Jerk Shrimp Preparation
- In a small bowl, whisk together the jerk seasoning, smoked paprika, allspice, cinnamon, cayenne pepper, salt, and black pepper.
- Toss the shrimp with olive oil, lime juice, and the prepared spice blend. Allow the shrimp to marinate for at least 15 minutes.
- Preheat your grill or grill pan to medium-high heat. Grill the marinated shrimp for 2-3 minutes per side, or until they are pink and thoroughly cooked.
Sauce and Assembly
- In a separate small bowl, whisk together the Greek yogurt, minced garlic, honey or agave, and lime zest to create the sauce.
- Warm the tortillas before assembling. Fill each tortilla with the grilled shrimp, thinly sliced red bell pepper, shredded purple cabbage, diced avocado, fresh cilantro, and a drizzle of the creamy lime-garlic yogurt sauce.
Notes
Adjust the amount of cayenne pepper to your preferred spice level. For best flavor, marinate the shrimp for at least 30 minutes, or up to 2 hours in the refrigerator.