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Cajun Shrimp & Cucumber Wraps

 Cajun Shrimp & Cucumber Wraps
Spicy Cajun shrimp get a cool contrast when you wrap them in cucumbers, lettuce and parsley. — Chantel Beauregard, Lake Arrowhead, California
4 ServingsPrep/Total Time: 20 min.


  • 1/4 cup lemon juice
  • 4 tablespoons olive oil, divided
  • 1-1/2 teaspoons Cajun seasoning, divided
  • 1/8 teaspoon pepper
  • 1 pound uncooked large shrimp, peeled and deveined (tails removed)
  • 8 Bibb or Boston lettuce leaves
  • 4 flatbread wraps
  • 2 small cucumbers, cut lengthwise into quarters
  • 4 thin slices red onion
  • 1/4 cup fresh parsley leaves


  • In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon
  • Cajun seasoning and pepper. Toss shrimp with remaining Cajun
  • seasoning. In a large skillet, heat remaining oil over medium-high
  • heat. Add shrimp mixture; cook and stir until shrimp turn pink.
  • Place lettuce on flatbread wraps; top with cucumbers, onion, parsley
  • and shrimp. Drizzle with dressing; roll up and, if desired, secure
  • with toothpicks. Yield: 4 servings.
Nutritional Facts: 1 wrap equals 365 calories, 17 g fat (2 g saturated fat), 138 mg cholesterol, 670 mg sodium, 29 g carbohydrate, 4 g fiber, 26 g protein.

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Cajun Shrimp & Cucumber Wraps (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.