Pesto shrimp wraps recipe
For a simple yet sophisticated dish that combines fresh ingredients with bold flavors, try the Pesto Shrimp Wraps recipe.
Pesto shrimp wraps
Ingredients
- 2 tablespoons olive oil
- 32 raw easy peel shrimp
- 2 cups cooked couscous
- 2 tablespoons Italian dressing
- 1/2 cup mayonnaise
- 1/2 cup pesto
- 8–10 inch wraps
- 1 cup diced red bell pepper, plus more for garnish
- 2 1/2 cups packed baby spinach leaves
- 1 cup almonds, sliced
- Fresh basil, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add shrimp and sauté until opaque and cooked through, reaching an internal temperature of 145°F. Remove from heat.
- In a small bowl, mix cooked couscous with Italian dressing.
- In another bowl, combine mayonnaise and pesto.
- Lay wraps flat, leaving a 1-inch border around the edges.
- Spread about 2 tablespoons of the pesto mayonnaise mixture on each wrap.
- Top each wrap with bell pepper, spinach leaves, couscous mixture, shrimp, and sliced almonds.
- Roll wraps tightly and cut in half diagonally.
- Garnish with chopped fresh basil and additional diced red bell pepper.
Yield: Makes 8 wraps.
FAQ
Can I use frozen shrimp?
Yes. Thaw shrimp completely and pat dry before cooking to prevent excess moisture.
What wraps work best for shrimp wraps?
Large flour tortillas or soft sandwich wraps work best and hold the filling well.
Can I make these wraps ahead of time?
The filling can be prepared ahead, but assemble wraps just before serving to keep them fresh.
What can I substitute for couscous?
Quinoa or rice can be used as a substitute if couscous is unavailable.