Description
Discover how to craft Loaded Shrimp Nacho Bomb Wraps! Unveil the secret to combining bold flavors and textures in this explosive recipe. Perfect for any meal!
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/4 tsp (1.25 g) ground cumin
- Salt to taste
- Black pepper to taste
- 2 cups (200 g) shredded cheddar cheese
- 4 large flour tortillas
- 1 cup (240 ml) sour cream
- 1 cup (150 g) diced tomatoes
- 1/2 cup (75 g) sliced black olives
- 1/2 cup (50 g) sliced green onions
- 1 avocado, diced
- 1 jalapeño, sliced (optional )
- 1/4 cup (10 g) fresh cilantro leaves, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine shrimp, olive oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Toss shrimp until evenly coated with the seasoning mixture.
- Heat a skillet over medium-high heat.
- Add shrimp to the skillet and cook for 4-5 minutes, until pink and opaque, stirring occasionally.
- Remove shrimp from heat and set aside.
- Lay out the flour tortillas on a clean surface.
- Sprinkle 1/2 cup of shredded cheddar cheese onto each tortilla.
- Evenly distribute the cooked shrimp over the cheese on each tortilla.
- Top each with diced tomatoes, sliced black olives, and sliced green onions.
- Add diced avocado and sliced jalapeño (if using) to each tortilla.
- Sprinkle fresh cilantro over the fillings.
- Fold in the sides of each tortilla and roll up tightly, burrito-style.
- Place wraps seam-side down on a baking sheet.
- Bake in the preheated oven for 10-12 minutes, until the tortillas are golden and the cheese is melted.
- Remove from oven and let cool slightly.
- Serve wraps with a side of sour cream for dipping.
Notes
- Thoroughly coat shrimp with seasoning for a consistent flavor throughout.
- Opt for freshly grated cheddar for superior melting and texture.
- Ensure the avocado is ripe for added creaminess in the wrap.
