Homemade Marinated Shrimp Crunchwrap Recipe
Prep Time:
40 minutes
Cook Time:
9 minutes
Servings:
4 crunchwraps
Ingredients
  • 1 pound shrimp, peeled, deveined, and chopped
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon + 1 pinch salt, divided
  • 1 teaspoon honey
  • 2 tablespoons lime juice, divided
  • 3 cloves garlic, divided (2 minced, 1 grated)
  • 4 tablespoons olive oil, divided
  • ¼ cup mayonnaise
  • 1 tablespoon chipotles in adobo sauce
  • 4 burrito shells (10-inch tortillas)
  • 2 avocados
  • 1 cup shredded iceberg lettuce
  • 1 cup diced tomatoes
  • 4 tostadas
Directions
  1. Combine the shrimp, chili powder, cayenne, ½ teaspoon salt, honey, 1 tablespoon lime juice, 2 cloves minced garlic, and 2 tablespoons olive oil in a bowl.
  2. Toss to combine, then marinate for 30 minutes.
  3. In the meantime, mix together the mayonnaise, adobo sauce, remaining grated garlic clove, remaining 1 tablespoon lime juice, and a pinch of salt.
  4. Cook the shrimp in a cast iron skillet over medium heat until opaque, about 4 minutes, tossing frequently.
  5. Smash the avocado until smooth.
  6. Divide the cooked shrimp between the burrito shells.
  7. Add the smashed avocado.
  8. Add ¼ cup lettuce and ¼ cup diced tomato to each shell.
  9. Add the chipotle mayo.
  10. Top with a tostada, then carefully fold the burrito shell around the tostada to close.
  11. Heat the remaining oil in a skillet over medium heat.
  12. Add the crunchwrap, folded side down, to the hot oil. Cook until browned, about 30 seconds.
  13. Flip the crunchwrap and cook until browned, another 30 seconds.
  14. Repeat with the remaining crunchwraps, then serve.