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Our Cheesy Shrimp Wraps turn any regular meal into something extra special at home. Picture soft tortillas stuffed with tasty spiced shrimp, tangy cilantro lime rice and chunky pico all covered in the tastiest cheese sauce ever. I first whipped these up to celebrate National Shrimp Day but now my family asks for them whatever the season.
The Secret Behind These Mouthwatering Enchiladas
What I adore about these wraps is how they blend cheesy goodness with punchy fresh elements. The Cilantro Lime Rice cuts down prep time but keeps all the flavor. Every mouthful gives you creole-flavored shrimp, zingy rice and that dreamy creamy topping that you just can't resist.
What You'll Need
- Flour tortillas: They bundle everything nicely without tearing apart.
- Cilantro Lime Rice: My go-to timesaver that packs tons of taste.
- Pico de gallo: Brings that wonderful fresh zing.
- Shrimp: I buy them already cleaned to make life easier.
- Creole Seasoning: Adds that perfect touch of heat.
- Vegetable broth: Gives our sauce extra depth.
- Shredded mozzarella cheese: Makes that beautiful melty layer.
- Salsa verde: Adds a nice tangy twist.
- Sour cream: Turns our sauce velvety smooth.
How To Make Them
- Get Rice Ready
- Whip up that Cilantro Lime Rice real quick.
- Handle The Shrimp
- Melt some butter, toss in shrimp with garlic and Creole spices just until they turn pink.
- Whip Up Sauce
- Melt butter, stir in flour, then slowly add broth until it thickens. Mix in cheese, salsa verde and sour cream until smooth, set some aside for filling.
- Put Them Together
- Stuff each tortilla with rice, shrimp and pico, then roll them up tight in your dish.
- Cook
- Pop them in a 350°F oven until they're golden and bubbling, about 30 minutes, then let them sit a bit before serving.
Fantastic Serving Ideas
We always add extra fresh pico, a spoonful of sour cream and lots of cilantro on top. They're amazing with a side of smooth refried beans or chunky guacamole. And nothing tastes better alongside them than an icy margarita or fizzy lime drink.
Smart Tricks For Success
Watch those shrimp carefully, they'll finish cooking in the oven. Don't stop stirring that sauce if you want it super creamy. Cheese you grate yourself melts way better than the bagged stuff. When I'm rushed, I grab ready-cleaned shrimp and store-bought pico.
Storage Solutions
They stay good in your fridge for up to 3 days. Just heat them in a 350°F oven for about 15 minutes or zap a serving in the microwave. You can even stick them in the freezer for up to 3 months just let them thaw overnight before warming up.
Switch Things Up
I sometimes use less Creole spice for folks who don't like heat or use traditional enchilada sauce instead. Throwing in some cooked bell peppers or wilted spinach adds nice color. You can swap chicken for shrimp too they taste great either way.
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The Crowd-Pleasing Appeal
These wraps are what I make when I want to wow guests without slaving away in the kitchen. The mix of smooth sauce, zesty rice and perfectly cooked shrimp just hits all the right notes. They're fancy enough for company yet simple enough for a midweek dinner.
Frequently Asked Questions
- → Can I prep this in advance?
- You can make parts ahead of time and pop them together later. Warm the sauce beforehand so it's easier to spread.
- → Why not cook shrimp fully first?
- Cooking shrimp partway keeps them from turning rubbery in the oven. You'll get tender, juicy shrimp this way.
- → Is it okay to use corn tortillas?
- Flour tortillas work best, but corn is fine too. Just heat them a bit first so they don't break.
- → Can I try a different cheese?
- Mozzarella melts nicely, but jack or mixed Mexican cheeses are great options too.
- → What replaces salsa verde?
- Green enchilada sauce works great. Or switch it up with red salsa for a new taste.