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Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

  • Recipe Index
  • SHOP
  • ABOUT
    • Travel
    • Disclosure
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Mexican Shrimp, Tomato & Chili Wraps

by FarmgirlGourmet June 26, 2012
Mexican Shrimp Tomato and Chili Wraps | farmgirlgourmet.com


I have a confession.  I totally messed up on this month’s Secret Recipe Club.  I wrote down that my post wasn’t due until Friday the 29th, when in fact, it was due today!  As it turns out I was given a new blog last minute.  Like today.  It’s a blog that I love, and follow from the UK called Lavender & Lovage.  I’ve had the pleasure of making one of Karen’s recipes before in a previous SRC post for Curried Carrot and Apple Soup.  Karen has a ton of great recipes on her blog, so don’t miss it!  

For this impromptu post, I was so happy to find a quick Mexican Chicken recipe that I knew my husband and kids would love.  I substituted shrimp in this recipe to accommodate the protein I had on hand.  The verdict: we all loved it!  This may be my new go-to recipe for a quick Mexican inspired dinner.

Be sure to check out the other SRC posts below.

Mexican Shrimp, Tomato & Chili Wraps

Yield: Makes 4 Servings

Mexican Shrimp, Tomato & Chili Wraps

A super quick recipe for a satisfying Mexican-inspired dinner of Mexican Shrimp, Tomato and Chili Wraps.

Ingredients

  • 1 tablespoon grapeseed oil (or vegetable)
  • 1 large onion, peeled and cut into large dice
  • 1 large tomato, large diced
  • 4 large garlic cloves, minced
  • 2 sprigs fresh oregano, leaves only
  • 1 teaspoon cumin powder
  • 1 teaspoon chipotle chili powder (or regular chili powder)
  • 24 medium shrimp, shelled & deveined
  • salt and pepper, to taste
  • 8 corn tortillas
  • 1 avocado, halved and sliced
  • arugula leaves or baby lettuce mix, to serve

Instructions

  1. Heat a large frying pan and spray with cooking spray.  Add the corn tortillas one at a time and fry on each side until just starting to color.  Remove to a tortilla warmer, or aluminum foil.  Repeat with remaining tortillas.  Keep warm in a low oven.
  2. Heat 1 tablespoon of grapeseed oil in a medium skillet.  Add the onions and saute until they begin to color.  Add the tomato, garlic, oregano, cumin, chili powder and cook until the tomatoes start to break down, about 5 minutes.  Add the shrimp and season with salt and pepper.  Cook until the shrimp turn pink.  Remove and serve immediately with avocado and arugula.
3.1
https://www.farmgirlgourmet.com/2012/06/mexican-shrimp-tomato-chili-wraps.html
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.

Check out these other great weeknight recipes:

  • Oxtail Tacos with Roasted Corn Relish
  • 5 Ingredient Mexican Potato Stack
  • Slow Cooker Mexican Meatballs

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Related

mexican shrimp recipesshrimp chili wrapsshrimp tacos
2 comments
FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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2 comments

5 Healthy Mexican Recipes CON SABOR for Cinco de Mayo! May 3, 2013 - 12:43 pm

[…] Click Here for Full Recipe […]

Karen October 16, 2012 - 11:48 am

I only just for the ping back for this now, so I a, so sorry I am late replying! Thanks so much for your kind words and for making this recipe, I a so glad you liked it! Karen

Comments are closed.

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