Indian Spiced Shrimp Wrap

READY IN: 1hr 9mins
Recipe by ratherbeswimmin

From Cooking Light. Per serving: 213 calories, 3.3 g fat, 24.1 g protein, 20.3 g carb, 1.1 g fiber, 162 mg cholesterol. Marinate time 1-2 hours.

Top Review by BettyBoop330

When I finally got my act together, I found this excellent. I followed the recipe except that I didn't have cardamom, and I didn't use tortillas, but combined with cooked Jasmine rice. I originally made a mistake and thought there wasn't enough spice, but then I realized that I had misinterpreted the amount of shrimp. I started with about 2 pounds of shrimp. By the time they were thawed, peeled & cleaned, there was maybe a little over 1 pound to use. I got mixed up, thinking that I should make half a recipe. I halved the spices, and continued with the recipe. After it was cooked, the family found it a little bland - looking over the recipe I realized my mistake. I therefore mixed together half measurements of the spices, and poured them over the cooked shrimp, which I had put on top of the rice, and refrigerated overnight. When I reheated, the spiciness was perfect for me - unfortunately for them, the rest of the family wasn't there to enjoy the dish! (Fortunately for me!)

Ingredients Nutrition


  1. Combine the first 8 ingredients together in a small skillet; place over medium-high heat.
  2. Cook 2 minutes, stirring constantly; stir in salt.
  3. Cool mixture.
  4. Add spice mixture and shrimp to a large heavy-duty plastic zip-lock bag; shake around to coat shrimp.
  5. Seal and marinate in refrigerator 1-2 hours.
  6. Heat oil in a large nonstick skillet over medium-high heat.
  7. Add shrimp mixture; stir/saute for 7 minutes or until shrimp are done.
  8. Warm tortillas by following the package directions.
  9. Spoon about 1/2 cup shrimp mixture down the center of each tortilla; roll up one-sided burrito style.

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