Shrimp and mango and fresh coriander. Hallo summer!
Also, these are the best wraps you will have in your life. Ever. It is like eating sunshine – not the I’m-melting-and-can’t-feel-my-hands type of sunshine; more of a I’m-so-happy-I-want-to-sing-to-flowers type. If you are not fond of seafood, you could try this with chicken, although I can’t guarantee similar awesomeness. Ah man! Did I mention that this wrap is goo-ooo-ood?
Recipe adapted from Club Narwhal
800 g shrimp, defrosted if frozen
1 teaspoon garlic
3 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon thyme
1 teaspoon oregano
1 large, ripe mango, peeled and diced
1 red pepper, diced
1 red onion, diced
Handful of fresh coriander, chopped
4 tortilla wraps
1 avocado, sliced
150 ml sour cream
- Fry the garlic and shrimp in a splash of oil. The shrimp cooks quite fast – so be sure to sprinkle it with the paprika, cayenne pepper, thyme and oregano in time so it can absorb the flavours. Once cooked, set aside.
- For the salsa, mix together the diced mango, red pepper, red onion and chopped coriander.
- To assemble your wrap, drop spoonful’s of avocado and sour cream onto your tortilla. Top it with some shrimp and mango salsa and fresh ground pepper. Enjoy!