Whisk your taste buds away on a tropical vacation with every bite of this Island Mango and Shrimp Wrap! It’s made with sautéed shrimp, lettuce, mango, sour cream, and fresh salsa.
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
Years ago, we received a gift certificate for a local restaurant and decided to go there for date night. Now, if you know us then you know that we’re not the biggest fans of going out to eat. But we decided to give the place a try. It was so good that we ended up going back a few more times!
Unfortunately, the menu had changed the next time we visited. I wasn’t able to get the mango and shrimp wrap that I had seriously enjoyed the first time we dined there. Then, a few years after our last visit, the restaurant closed down. I was left with a permanently unsatisfied craving for that mango and shrimp sandwich.
The craving for that wrap returned to my stomach recently. I’m glad I had documented that first restaurant visit because I was able to recall just what was on that wrap. So I decided to try and make it myself.
According to my post, the wrap had chunks of fried shrimp and mango along with lettuce, salsa, and sour cream. It was served warm with a side of sweet potato fries. Easy enough! Especially since I was able to grab everything I needed to make this wrap through Hungryroot.
I didn’t need the sweet potato fries so I left them off my plate (although you can find them among Hungryroot’s many grocery items). And instead of fried shrimp, I just sautéed shrimp in a skillet.
Island Mango and Shrimp Wrap
If you’re looking for an easy lunch or dinner wrap that’s big on flavor, try this mango and shrimp wrap! Once the shrimp is cooked, warm a wrap and slather it with sour cream. Then, layer the ingredients on top, roll up the wrap, and dig in!
The first thing we need to do is cook the shrimp. Heat the olive oil in a skillet over medium heat. Pat the shrimp dry with a paper towel and season with salt and pepper.
Add the shrimp to the pan and sauté for 2-3 minutes or until cooked through. Then, remove the pan from the heat and set aside.
Warm the tortillas in the microwave for about 20-25 seconds. Then, slather the tortillas with sour cream.
Start layering the rest of the ingredients on top starting with the lettuce and finishing with the shrimp.
Roll the wraps up and serve warm. If desired, serve with extra sour cream and fresh salsa on the side.
- 4 soft tortillas
- 1 tbsp. olive oil
- 8 oz. Wild Caught Gulf Shrimp
- Salt and pepper, to taste
- 2 tbsp. sour cream, divided
- 1 cup chopped Romaine lettuce, divided
- 1/2 cup fresh mango chunks, divided
- 4 tbsp. fresh salsa, divided
- Heat olive oil in a skillet over medium heat.
- Pat the shrimp dry, season with salt and pepper, and add to the pan. Saute 2-3 minutes or until cooked through. Set aside.
- Warm tortillas in the microwave for 20-25 seconds. Remove and slather sour cream on top of each tortilla.
- Begin layering ingredients starting with the lettuce and finishing with the shrimp.
- Carefully roll up the wrap and cut in half.
- Serve warm with extra sour cream and fresh salsa, if desired.
I suppose I’ll never get to have the restaurant’s version of this wrap again, but this recipe is pretty darn close to what I remember it tasting like! If you enjoy a little heat with your tropical food, add a splash of hot sauce to the wrap before serving.
Make this easy recipe with Hungryroot!
Grab the ingredients to make this recipe and more with Hungryroot! Use my code LAVIDA30 at checkout to score 30% off your first two deliveries + get a freebie for life! You can choose from a free veggie, cookie dough, or pasta for the length of your subscription!
Did you make this Island Mango and Shrimp Wrap recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
PIN FOR LATER