Serrano Lime Shrimp Wrap Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Season lightly with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.

Set up breading station

Place the flour in a shallow bowl. In a second bowl beat the eggs with 1 tablespoon cold water until blended. In a third shallow bowl combine panko, smoked paprika, and 0.5 teaspoon kosher salt; mix to combine.

Bread the shrimp

Dredge each shrimp in flour, shaking off excess, dip into the egg wash, then press into the panko to coat evenly. Place breaded shrimp on a parchment-lined tray while heating the oil.

Cook the shrimp

Heat a large skillet over medium-high heat and add 0.5 cup vegetable oil. When oil reaches about 350°F (or a breadcrumb sizzles on contact), work in batches to avoid crowding: fry shrimp 1.5–2 minutes per side until golden brown and opaque through the center. Transfer to a paper towel-lined plate to drain. Maintain warm in a low oven (200°F / 95°C) if needed.

Combine 0.5 cup sour cream, 0.25 cup mayonnaise, 2 tablespoons fresh lime juice and 1 teaspoon lime zest in a blender or bowl. Add 1 stemmed serrano chile (start with seeds removed for milder heat), 1 teaspoon minced garlic, 1 teaspoon honey and 0.5 teaspoon kosher salt. Blend or whisk until smooth. Taste and adjust heat or salt. If too thick, thin with up to 1 teaspoon water or more lime juice to reach a pourable but creamy consistency. Chill briefly to let flavors meld.

Warm the tortillas for easy rolling: heat in a dry skillet for 10–15 seconds per side or wrap in a damp paper towel and microwave 15–20 seconds.

Lay a warmed tortilla on a work surface. Spread about 1.5 tablespoons of serrano-lime crema down the center of the tortilla, leaving a 1-inch border at each end.

Layer about 1 cup torn lettuce over the crema, then place 6 breaded shrimp in a line down the center. Add 3–4 thin slices of roma tomato and several slices of avocado (about 1/4 of the avocado per wrap). Sprinkle a small pinch (about 1/16 tsp) of kosher salt and 1/16 tsp black pepper over the avocado and tomato, and scatter 1 tablespoon chopped cilantro if using.

Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly to close. Repeat with remaining tortillas and ingredients, making 4 wraps in total.

Slice each wrap in half on the diagonal. Serve immediately with extra serrano-lime crema and lime wedges on the side.