I’ve never been a wrap girl, but here I am. Shrimp is my favorite protein and has always been used for pasta in our Low Fat, Low Cholesterol diet. Decided to try out something different and out came this healthy Mexican-inspired shrimp pita wrap recipe that’s now part of our regular rotation!

Easy and healthy Shrimp Wrap - Grow Up, Grow Old

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15-Minute Easy and Healthy Shrimp Pita Wraps

This Mexican-inspired shrimp recipe is healthy very easy to make and is perfect as a main course or a snack.

Prep Time10

Cook Time5

Course: Breakfast, Main Course, Snack

Cuisine: Mexican

Keyword: healthy, low fat low cholesterol, NAFLD, seafood, shrimp

Servings: 1

Equipment

1 medium non-stick pan

Ingredients

500 grams large raw shrimp (about 12 pcs) thawed, peeled, and deveined
2 pcs fresh or frozen low-fat Pita bread or tacos
1 pc small carrot finely julienned
½ pc small red onion sliced thinly
Batavia/ Green Ice Lettuce (or any lettuce or cabbage of your choice) shredded

Shrimp seasoning

1 tsp garlic powder
½ tsp ground cumin
¾ tsp Kosher salt (or about ½ tsp of table/iodized salt)
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper or chili powder

Yogurt Crema

¼ cup plain Greek yogurt fat-free
2 cloves fresh garlic finely minced or grated
¼ tsp ground paprika
¼ tsp ground cumin
¼ tsp cayenne pepper or chili powder
¼ tsp fresh cilantro optional

Instructions

Peel and devein your shrimp, then pat dry.
In a small bowl, mix together all the shrimp seasoning ingredients.
Toss your shrimp with the seasoning mix until evenly distributed. Set aside.
In another small bowl, mix together all ingredients for the yogurt crema until combined.
Heat your non-stick pan to medium-high heat and sear your shrimp (no oil needed) until cooked through. They should turn opaque, about 2 minutes per side. Set aside.
In the same non-stick pan, heat your pita bread until warm or to your desired toastiness. Set aside and heat the other one.
While that's heating, you can start assembly. On a plate, add the lettuce then the finely julienned carrots to your pita bread then evenly spread half of the yogurt crema. Top this with half of the cooked shrimp and your sliced raw onions.
Serve warm!

Notes

Batavia Lettuce or Green Ice Lettuce is our favorite sandwich and wrap greens, but this recipe should work with your choice of lettuce or even green or red cabbage.
Pita bread. Low-fat Pita bread is our choice because of our diet requirements. We get ours frozen from The Vegan Grocer after confirming it only has 4g of fat per piece and 0.35g of salt. It’s tasty and we can use it from frozen! You can also use flour tortillas or even taco shells if you don’t have pita bread.
Shrimp head and shells. Use the shrimp heads to make a simple shrimp-based sauce. Simply fry them in a pan until slightly toasted then add about 1/4 cup of water then boil. Once boiling, reduce to a low simmer. Press the heads against the pan using a fork or spatula so all the juices from the head come out (that’s where the flavor is!). Strain and freeze this sauce to use as base when cooking seafood pasta!

15-Minute Easy and Healthy Shrimp Pita Wrap Recipe