Description
These Loaded Shrimp Nacho Bomb Wraps are a delicious Tex-Mex inspired meal featuring seasoned sautéed shrimp, a blend of melted cheeses, fresh vegetables, and optional nacho cheese sauce all wrapped in warm flour tortillas. Crispy toasted on the stovetop, these wraps offer a perfect balance of spicy, cheesy, and fresh flavors ideal for lunch, dinner, or game-day snacks.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb shrimp (peeled, deveined, tails removed)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Cheeses and Fillings
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup nacho cheese sauce (optional)
- ½ cup diced tomatoes
- ½ cup chopped red onion
- ½ cup pickled jalapeños
- ½ cup chopped cilantro
- 1 avocado (diced or sliced)
- Juice of ½ lime
Wraps and Optional Toppings
- 4 large flour tortillas
- Sour cream (optional)
- Salsa (optional)
- Hot sauce (optional)
- Crushed tortilla chips (optional, for added crunch)
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper until evenly coated. This seasoning blend brings a smoky, spicy flavor to the shrimp.
- Sauté the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 3–4 minutes until they turn pink and are cooked through. Remove from heat and set aside to cool slightly.
- Prepare the Tortillas: Warm the flour tortillas slightly to make them flexible and easy to roll without breaking. This can be done by microwaving for a few seconds or heating them briefly in a dry skillet.
- Assemble the Wraps: Lay each tortilla flat on a clean surface. Layer evenly with shredded cheddar and Monterey Jack cheeses, the cooked shrimp, diced tomatoes, chopped red onion, pickled jalapeños, avocado, chopped cilantro, and a drizzle of nacho cheese sauce if using. Squeeze lime juice over the fillings to add brightness.
- Wrap Tightly: Fold in the sides of the tortilla and roll it up like a burrito, ensuring the filling is tightly enclosed to prevent spilling out.
- Toast the Wraps: Place the wraps seam-side down in a heated skillet over medium heat. Toast for 2–3 minutes on each side until the tortillas are golden brown and the cheese inside has melted, creating a crispy, gooey finish.
- Serve and Garnish: Slice the wraps in half if desired. Serve warm with optional sour cream, salsa, or hot sauce for dipping. For extra texture, add crushed tortilla chips inside or on top.
Notes
- For extra crunch, add crushed tortilla chips inside the wraps before rolling.
- If short on time, use pre-cooked shrimp, simply seasoning and heating them briefly.
- These wraps are versatile for lunch, dinner, or game-day snacks.
- You can customize the spice level by adjusting the jalapeños and chili powder.
- To keep wraps warm longer, wrap tightly in foil after toasting.
