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Indian Spiced Shrimp Wrap

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Ingredients

Adjust Servings:
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 - 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 1/2 lbs medium shrimp peeled and deveined

Nutritional information

168.5
Calories
35 g
Calories From Fat
3.9 g
Total Fat
0.7 g
Saturated Fat
216 mg
Cholesterol
357.8 mg
Sodium
2.6 g
Carbs
0.6 g
Dietary Fiber
0 g
Sugars
29.1 g
Protein
146g
Serving Size

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Indian Spiced Shrimp Wrap

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    When I finally got my act together, I found this excellent. I followed the recipe except that I didn't have cardamom, and I didn't use tortillas, but combined with cooked Jasmine rice. I originally made a mistake and thought there wasn't enough spice, but then I realized that I had misinterpreted the amount of shrimp. I started with about 2 pounds of shrimp. By the time they were thawed, peeled & cleaned, there was maybe a little over 1 pound to use. I got mixed up, thinking that I should make half a recipe. I halved the spices, and continued with the recipe. After it was cooked, the family found it a little bland - looking over the recipe I realized my mistake. I therefore mixed together half measurements of the spices, and poured them over the cooked shrimp, which I had put on top of the rice, and refrigerated overnight. When I reheated, the spiciness was perfect for me - unfortunately for them, the rest of the family wasn't there to enjoy the dish! (Fortunately for me!)

    • 89 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Indian Spiced Shrimp Wrap,From Cooking Light. Per serving: 213 calories, 3.3 g fat, 24.1 g protein, 20.3 g carb, 1.1 g fiber, 162 mg cholesterol. Marinate time 1-2 hours.,When I finally got my act together, I found this excellent. I followed the recipe except that I didn’t have cardamom, and I didn’t use tortillas, but combined with cooked Jasmine rice. I originally made a mistake and thought there wasn’t enough spice, but then I realized that I had misinterpreted the amount of shrimp. I started with about 2 pounds of shrimp. By the time they were thawed, peeled & cleaned, there was maybe a little over 1 pound to use. I got mixed up, thinking that I should make half a recipe. I halved the spices, and continued with the recipe. After it was cooked, the family found it a little bland – looking over the recipe I realized my mistake. I therefore mixed together half measurements of the spices, and poured them over the cooked shrimp, which I had put on top of the rice, and refrigerated overnight. When I reheated, the spiciness was perfect for me – unfortunately for them, the rest of the family wasn’t there to enjoy the dish! (Fortunately for me!),From Cooking Light. Per serving: 213 calories, 3.3 g fat, 24.1 g protein, 20.3 g carb, 1.1 g fiber, 162 mg cholesterol. Marinate time 1-2 hours.


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    Steps

    1
    Done

    Combine the First 8 Ingredients Together in a Small Skillet; Place Over Medium-High Heat.

    2
    Done

    Cook 2 Minutes, Stirring Constantly; Stir in Salt.

    3
    Done

    Cool Mixture.

    4
    Done

    Add Spice Mixture and Shrimp to a Large Heavy-Duty Plastic Zip-Lock Bag; Shake Around to Coat Shrimp.

    5
    Done

    Seal and Marinate in Refrigerator 1-2 Hours.

    6
    Done

    Heat Oil in a Large Nonstick Skillet Over Medium-High Heat.

    7
    Done

    Add Shrimp Mixture; Stir/Saute For 7 Minutes or Until Shrimp Are Done.

    8
    Done

    Warm Tortillas by Following the Package Directions.

    9
    Done

    Spoon About 1/2 Cup Shrimp Mixture Down the Center of Each Tortilla; Roll Up One-Sided Burrito Style.

    Avatar Of Luke Woods

    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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