The first day of spring is next week and you can feel it in the air. I added ferns to my front porch planters, chose a peachy color for my pedicure and have been focusing on all of the light, warm weather recipes that have been calling my name.
These citrus shrimp wraps with grilled corn salsa are perfect for spring and summer cooking at home. You can wrap them in soft tortillas or large lettuce leaves making them perfect for low carb or keto meal plans.
These wraps have great texture and light, inviting flavors. With the citrusy shrimp, the charred corn salsa and that creamy, tangy crema these wraps are exactly what spring and summer recipes should be.
Let’s get started…
Both the shrimp and corn salsa come together pretty quickly, so I like to make them at the same time.
For the shrimp, once they are cleaned, pat them dry with paper towels and seasoned them generously with salt and black pepper. Grill them up for a few minutes on each side, either in a cast iron skillet or on a grill pan, and brush both sides with a mixture of 1/3 cup of extra virgin olive oil, 2 tablespoons of fresh citrus juice, 2 teaspoons of fresh citrus zest, 2 teaspoons of honey or agave, 1 teaspoon of grated or pasted ginger and some salt and black pepper.
For the full citrus grilled shrimp recipe, click here.
The other element to these delicious wraps is this fabulous grilled corn salsa.
Simply char up some fresh or canned sweet corn in a dry skillet and then mix in some finely chopped red onion, fresh cilantro, finely minced jalapeños, a little fresh lime juice, sea salt and black pepper.
This salsa is fresh, flavorful and the perfect addition to these wraps and so many other dishes.
For the full grilled corn salsa recipe, click here.
Last, but definitely not least, we are gonna whip up a quick citrus crema to drizzle over our wraps.
Simply whisk 1/2 cup of sour cream, plain greek yogurt or crema with a few tablespoons of fresh citrus juice, afinely minced or grated large clove of garlic and a generous pinch of sea salt. Do a quick taste test and add additional salt, if necessary.
Now that everything is ready to go, all you need to do is assemble your wraps!
You can assemble your wraps in any order, but I love adding a drizzle of crema first (it will act like a glue for the salsa) and then spoon a generous amount of the grilled corn salsa over the crema and layer your citrus shrimp over that.
Drizzle a little more crema over the shrimp and fill in any gaps with additional corn salsa. Toss a few lime wedges on the plate and prepare yourself for a wonderful collection of light, fresh flavors…
These wraps are delicious and whether you make them with tortillas or lettuce, you will love the flavors in the citrusy shrimp, the charred corn salsa and that creamy, tangy crema.
If you are looking for a wonderful recipe to help welcome spring in a delicious way then I would love for you to give these citrus shrimp wraps a try. You are going to love them!
Citrus Shrimp Wraps with Grilled Corn Salsa
Ingredients
Citrus Grilled Shrimp
- 16 ounces of shrimp, shells removed, deveined and cleaned
- 1/3 cup of extra virgin olive oil
- 2 tablespoons of fresh citrus juice
- 2 teaspoons of fresh citrus zest
- 2 teaspoons of honey or agave
- 1 teaspoon of ginger, finely minced or pasted
- salt and black pepper
Grilled Corn Salsa
- 2 cups of fresh sweet corn
- 1/4 cup of red onion, finely diced
- 1/3 cup of fresh cilantro, finely chopped
- 1 small jalapeño, seeds removed, finely minced
- 1 large lime
- sea salt
Citrus Crema
- 1/2 cup of sour cream, plain greek yogurt or crema
- 1 tablespoon of fresh citrus juice
- 1 large clove of garlic, finely minced
- a pinch of sea salt
Assembly
- large lettuce leaves or tortillas
Instructions
Make the grilled corn salsa...
- Slice the corn kernels off of 2 ears of fresh sweet corn
- Place a dry skillet over medium to medium high heat
- Grill the corn until lightly charred
- Transfer the charred corn into a large bowl along with 1/4 cup of finely diced red onion, 1/3 cup of finely chopped fresh cilantro, 1 small minced jalapeño, the juice of a large lime and a generous pinch of sea salt
- Mix until evenly distributed and set aside
Make the citrus crema...
- Combine 1/2 cup of sour cream, plain greek yogurt or crema with a tablespoon of fresh citrus juice, 1 large clove of finely mined or grated garlic and a pinch of sea salt and set aside for now
Make the citrus grilled shrimp...
- Combine 1/3 cup of extra virgin olive oil with 2 tablespoons of fresh citrus juice, 2 teaspoons of fresh citrus zest, 2 teaspoons of honey or agave, 1 teaspoon of ginger, grated or pasted and a pinch of salt and black pepper and set aside for now
- Pat the shrimp dry with a paper towel and season with salt and black pepper
- Lightly oil your grill or a grill pan placed over medium to medium high heat
- Grill the shrimp on one side until seared then carefully flip the shrimp and brush with the citrus mixture
- Grill on the other side until seared and then flip and brush the other side with the citrus mixture
- Repeat flipping and brushing with the citrus mixture until the shrimp is cooked through and generously glazed (6-8 minutes total)
- Transfer the shrimp off of the heat
Assemble the wraps...
- Arrange romaine lettuce leaves on a platter and top with grilled corn salsa
- Lay the citrus grilled shrimp over the salsa and drizzle with citrus cilantro crema
- Garnish wraps with finely chopped cilantro and lime wedges
