Sweet and Spicy Shrimp Wraps

Sweet and Spicy Shrimp Wraps. I’m craving something spicy and sweet! And this shrimp wrap hits the spot. Spicy and decadent wrapped in crisp lettuce and topped with some crunchy toppings like jicama, onion, and mango. Mango is always a staple in my household. And the sriracha honey is the perfect combination of sweet and spicy. You can easily modify this and grill the shrimp instead of pan frying it and serve family style with all the fixings. Let me know what you think in the comments below.

Enjoy,

Xo-Ayesha

Sweet and Spicy Shrimp Wraps

1lb large shrimp, peeled, deveined, and tails removed.
One tablespoon butter (unsalted preferably)
One tablespoon olive oil
One tablespoon lemon juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
One tablespoon sriracha
One tablespoon honey
salt and pepper to taste
1/2 jicama, cut into matchsticks.
One mango pitted and cubed.
Cilantro, for serving.
1/2 red onion, peeled and diced.
Butter lettuce leaves for serving

Mix honey and sriracha together in a small bowl.

Season your shrimp with spices and sriracha honey mixture in a large bowl and set aside.

Heat oil and butter in a large pan over medium-high heat.

Add the seasoned shrimp to the pan. Cook for until golden brown and opaque throughout, about 4 to 5 minutes. Add lemon juice and remove from heat.

Serve the shrimp in lettuce leaves and top with desired accompaniments!

Homemade Honey Mustard Vinaigrette

Who doesn’t love a vinaigrette? Homemade salad dressing not only tastes better than the bottled stuff but it is incredibly easy to make. And although bottled salad dressing can be the easy alternative and inexpensive its full of salt and sugar. Making your own salad dressing allows you to customize it to your tastes and is so much healthier than the bottled stuff. (Not that I don’t use that as well from time to time). Not to mention its a nice touch to any dinner party to pop out your own bottle of salad dressing for serving.

I make it in big batches for large salads and sometimes will make a homemade vinaigrette to marinate some meat for the grill. This particular recipe is put together in a flash and has a little sweet and sour going on! You can store it in your refrigerator in a container with a tight-fitting lid for 3-5 days! So give it a shot and embrace the homemade salad dressing. Make sure to try this with my “Grilled Chicken Salad For A Crowd.” What is your favorite salad dressing? Leave a comment below.

Xo- Ayesha

 

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon finely minced garlic
One tablespoon finely minced shallot
One tablespoon vinegar (I used apple cider vinegar)
3/4 cup olive oil
1/4 cup lemon juice (Freshly squeezed of course!)
salt and pepper to taste. (I used 1/2 teaspoon salt and pepper)

Just place all of your ingredients into a mason jar with a lid and shake well.

*Before you use your dressing, be sure to give it a taste. This is your moment to add more salt and pepper or make any other adjustments. *

Pour over salad and enjoy!