egglife wraps are made with cage-free eggs, not flour.
Serves 3-4
1 pound raw shrimp, shelled and deveined, rinsed and patted dry
7-8 egglife Original wraps
4 T. avocado oil
1 t. sea salt
½ t. black pepper
1 t. ground cumin
1 large bottle of avocado oil for pan frying
toothpicks
Baja Sauce:
½ cup avocado mayo
½ cup greek yogurt (dairy or non-dairy)
2 T. diced chipotle peppers in adobo sauce (canned)
½ t. garlic powder
2 T. lime juice
¼ t. Sea salt
Baja Sauce:
Place all ingredients in the blender and puree until smooth.
Set aside.
Grilled Shrimp:
Place shrimp in a bowl and season with oil, salt, pepper and cumin.
Set the grill to medium heat (350 degrees).
Place the shrimp directly on the grill or on an oiled grill pan.
Cook for 2 minutes per side or until cooked thru.
Remove from the grill and let cool for 5 minutes.
Chop into bite-sized pieces and set aside.
Preparing the wraps:
In a 10”-12” saute pan, heat oil to 350 degrees so that it’s about ½” deep.
You will know the oil is ready when you drop a touch of water into it and it sizzles.
Have your wraps stacked on a plate.
Have a large baking sheet lined with paper towels ready.
Take one wrap, line the long side edge with a few spoonfuls of shrimp and tightly roll it up, using three toothpicks to hold the wrap closed.
Once all the wraps are rolled, place 3 at a time in the hot oil and within the 2 total minutes they need to cook, you will need to flip the rolls 2 times hitting three sides until lightly browned.
Remove from oil and place on a paper towel lined baking sheet.
Continue until all rolls are done.
Sprinkle with sea salt.
Serve with the Baja Sauce.
NEW egglife wraps are made with eggs, not flour.
