spicy shrimp tacos with mango salsa

Spicy Shrimp Tacos with Mango Salsa
This paleo tortilla is a great low-calorie tortilla wrap with a big southwest flavor! The shrimp may be small, but the flavor is huge!

5
(1)

egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

4 Servings

Serves 3

3 Southwest-style egglife® wraps

½ lb. shrimp (about 9 pieces), peeled and deveined * (note: you could also use cooked shrimp for this recipe.  Instead of cooking for 5 minutes, add shrimp to the hot pan and just warm through.)

1 tbsp olive oil

Marinade

1 clove garlic, minced

½ tsp salt

½ tsp paprika

¼ tsp cayenne

1 tbsp lime juice

1 tbsp olive oil

Mango Salsa

1 mango diced

½ cup red pepper (note: this is very spicy!  Use less for more mild spice.)

1 jalapeno pepper – de-stemmed and seeded

¼ cup red onion

1 tbsp lime juice

1 tbsp cilantro

Sea salt to taste

Optional garnish: fresh sliced avocado

Directions

First, make the marinade.  In a small bowl, whisk together marinade ingredients.  Add shrimp and toss to coat.  Allow to marinate at least 10 minutes, but no longer than 30.

While shrimp is marinating, put all salsa ingredients in a separate bowl and mix to combine.  Taste and add salt as needed.

To make shrimp, heat 1 tablespoon of olive oil in a sauté pan over medium heat.  When the pan is hot, add shrimp and cook until the flesh is pink, about 5 minutes.

Top each Southwest-style wrap with three shrimp, a spoonful of salsa, and sliced avocado if desired.  Serve with lime wedges.

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2 Comments

  1. Jeanne

    I made this the first time and it was extremely spicy.. Is a 1/2 cup of the red pepper correct. That amount seems extreme for a 1/2 lb of shrimp.

    1. egglife

      Thank you, Jeanne! We have updated the recipe. We hope you enjoyed your spicy 🌶 wrap!

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