Shrimp wraps with mango salsa

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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?

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Recipe adapted from Club Narwhal

Ingredients:

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

Method:

  1. 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.
  2. For the salsa, mix together the diced mango, red pepper, red onion and chopped coriander.
  3. 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!
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