Ingredients:

  • 1 lb (454g) Large shrimp, peeled, deveined, and tails removed
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (2g) Smoked paprika
  • 1 tsp (3g) Garlic powder
  • 1/2 tsp (1g) Ground cumin
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1/2 cup (120g) Plain Greek yogurt
  • 1 tbsp (15ml) Fresh lime juice
  • 2 tbsp (5g) Fresh cilantro, finely minced
  • 1 tsp (5ml) Sriracha or hot sauce
  • 4 Large flour tortillas (10-inch)
  • 2 cups (140g) Shredded purple cabbage
  • 1 Large avocado, sliced
  • 1/4 cup (40g) Red onion, thinly sliced

Instructions:

  1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper until evenly coated.
  2. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the shrimp in a single layer and sear for 2–3 minutes per side until opaque and golden-brown. Remove from heat.
  3. In a small mixing bowl, whisk together the Greek yogurt, lime juice, minced cilantro, and sriracha to create the lime sauce.
  4. Briefly warm the tortillas in a dry pan or microwave for 15 seconds until pliable.
  5. Assemble the wraps by spreading one tablespoon of lime sauce down the center of each tortilla. Top with shredded cabbage, avocado slices, red onion, and 5-6 cooked shrimp.
  6. Fold in the sides of the tortilla and roll tightly from the bottom up. Slice diagonally and serve immediately.