Cajun Shrimp & Cucumber Wraps Recipe

5 5 5
Cajun Shrimp & Cucumber Wraps Recipe
Cajun Shrimp & Cucumber Wraps Recipe photo by Taste of Home
Publisher Photo

Cajun Shrimp & Cucumber Wraps Recipe

Read Reviews
5 5 5
Publisher Photo
Balance the heat of spicy Cajun shrimp by wrapping them up with lettuce, cucumbers and parsley. This hand-held dinner is perfect for dining alfresco. — Chantel Beauregard, Lake Arrowhead, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. 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.
Originally published as Cajun Shrimp & Cucumber Wraps in Taste of Home June/July 2013

Nutritional Facts

1 wrap: 365 calories, 17g fat (2g saturated fat), 138mg cholesterol, 670mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 26g protein.

  • 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
  1. In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. 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.
  2. 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.
Originally published as Cajun Shrimp & Cucumber Wraps in Taste of Home June/July 2013

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCajun Shrimp & Cucumber Wraps

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
vj221979 User ID: 5329286 229202
Reviewed Jul. 8, 2015

"easy, light, and delicious!"

MY REVIEW
BarefootLady User ID: 7043411 229172
Reviewed Jul. 8, 2015

"After working outside in the summertime heat, my Hubby likes light dinners. This was very refreshing, and surprisingly filling. Definetely a keeper."

MY REVIEW
havingfunwithmyfamily User ID: 7043692 228008
Reviewed Jun. 16, 2015

"This might be my favorite summer recipe! I did use a substitute for the cajun seasoning. I used Zatarin's Blackened Seasoning. Close enough. And, I added 3 Tbsp. of sour cream to the dressing to make it creamy. I loved it!"

MY REVIEW
ahmom User ID: 3426126 150037
Reviewed Jun. 27, 2013

"EXCELLENT"

MY REVIEW
[email protected] User ID: 77962 195668
Reviewed Jun. 22, 2013

"This is pretty good, but 1 pound of shrimp does not go far--it truly IS only 4 servings. My sons liked it without the dressing."

Loading Image