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Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4

Shrimp, Cilantro and Lime Wrap

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  • 4 Dempster’s® Original Large Tortillas
  • 16 oz (450g) 16-20 Raw Shrimp, peeled and deveined
  • 1 Tsp (5g) Ground Cumin
  • 1 Tsp (5g) Paprika
  • 2 Cloves Garlic, minced
  • 2 Tbsp (30mL) Olive Oil
  • 1/2 Cup (125g) Sour Cream
  • 1 Avocado, pitted, peeled, and sliced
  • Sprigs of Fresh Cilantro, to taste
  • 1 Red Bell Pepper, seeded and julienned
  • 1 Mango, seeded, peeled, and julienned
  • 1 Lime, cut into wedges


  1. In a large bowl, mix shrimp with ground cumin, paprika and garlic.
  2. Heat olive oil, in a non-stick pan, over medium heat and sauté the shrimp for 3-5 minutes, until pink then, set aside to rest.
  3. Heat up a dry fry pan over high heat and quickly toast up each tortilla for about 20-30 seconds per side until toasty, but still pliable.
  4. On a clean work surface evenly divide and spread each tortilla with sour cream, then, layer with avocado slices, fresh cilantro, red bell peppers, mango, and cooked shrimp.
  5. Finish each with a fresh squeeze of lime and roll up each to serve.
  6. Serve garnished with fresh cilantro and additional lime wedges for that yummy hit of brightness.