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These Cheesy Shrimp Wraps always bring a touch of luxury to our family dinners. Picture soft tortillas stuffed with juicy spiced shrimp, tangy cilantro lime rice and chunky pico, all wrapped in the most heavenly cheese sauce ever. I first whipped these up to celebrate National Shrimp Day, but now my family begs for them throughout the year.
Why These Wraps Are Unforgettable
What I adore about these wraps is how they mix hearty cheesy goodness with punchy fresh elements. The Cilantro Lime Rice cuts your prep time way down but keeps all the flavor. Each mouthful delivers spicy creole shrimp, zingy rice and that dreamy creamy sauce that'll make your taste buds dance.
Key Components
- Flour tortillas: They hold everything together beautifully without tearing.
- Cilantro Lime Rice: My go-to trick for quick tastiness.
- Pico de gallo: Brings that fresh pop of flavor.
- Shrimp: I grab them cleaned and ready to save time.
- Creole Seasoning: Adds that perfect hint of heat.
- Vegetable broth: Boosts our sauce with extra taste.
- Shredded mozzarella cheese: Makes that beautiful gooey topping.
- Salsa verde: Gives everything a nice tang.
- Sour cream: Creates that velvety sauce texture.
Easy Cooking Method
- Fix the Rice
- Whip up that Cilantro Lime Rice quickly.
- Handle the Shrimp
- Melt some butter, toss in those shrimp with minced garlic and Creole spices just until they turn pink.
- Whip up the Sauce
- Melt butter, stir in flour, then slowly add broth until thickened. Mix in cheese, salsa verde and sour cream until smooth, keeping some for the filling.
- Build Your Wraps
- Spoon rice, shrimp and pico onto each tortilla, then roll them up tight in your dish.
- Cook
- Stick them in a 350°F oven until golden and bubbling, around 30 minutes, then let them cool slightly.
Delicious Serving Ideas
We always finish ours with a handful of fresh pico, a spoonful of sour cream and lots of cilantro leaves. They pair wonderfully with smooth refried beans or chunky guacamole. A frosty margarita or sparkling lime drink really completes the meal.
Smart Cooking Tricks
Watch those shrimp carefully, they'll finish cooking in the oven. Don't stop stirring your sauce if you want it super smooth. Always grate your own cheese as it melts way better than the packaged stuff. When I'm running late, I'll use pre-cleaned shrimp and store-bought pico.
Storage Advice
They'll stay good in your fridge for about 3 days. Just heat them back up in a 350°F oven for roughly 15 minutes or zap a serving in the microwave. You can freeze them up to 3 months too, just let them thaw overnight before warming.
Fun Variations
I sometimes use less Creole spice when cooking for folks who can't take the heat, or switch to regular red enchilada sauce. Tossing in some cooked bell peppers or wilted spinach adds nice color. Chicken works great instead of shrimp too if that's what you've got handy.
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The Crowd-Pleasing Appeal
These wraps are my secret weapon when I want to wow guests without sweating all day in the kitchen. The way the velvety sauce mingles with the tangy rice and perfectly cooked shrimp just hits different. They feel fancy enough for special occasions but come together fast enough for Tuesday night dinner.
Common Questions
- → Can I make these beforehand?
- You can get everything ready early and put it all together right before you bake. You might need to warm up the sauce again so it spreads well.
- → Why just cook the seafood partly at first?
- We cook the seafood only halfway at the start so it doesn't get tough during baking, giving you perfectly juicy bites.
- → Will corn wraps work too?
- We suggest flour wraps for this dish, but you can try corn ones if you warm them first so they don't break apart.
- → Can I swap out the cheese?
- Mozzarella melts really nicely, but you can try monterey jack or a mix of Mexican cheeses too.
- → What can I use instead of green salsa?
- Green taco sauce works instead of green salsa, or you can go with regular red salsa for a totally different taste.