Shrimp salad wraps are a far cry from sad lunch salads! Fresh and crisp, they are perfect remedy to summer lunchtime woes.
Shrimp salad is pretty classic, though you can find all kinds of varieties on the internet. Here, we’re sticking mostly with your usual flavors: shrimp, celery, dill, parsley, and red onion. I also added in red bell peppers for extra crunch and color.
We’re using a combination of mayonnaise and Greek yogurt, which I love doing to update classic dips and salads. It lightens up the dish but there’s still great flavor coming through from the mayonnaise.
This is a great meal prep lunch – toss the shrimp salad together on Sunday and assemble the wraps throughout the week for delicious and healthy lunches. There’s just a little bit of chopping required, but no oven or cooking, definitely a win for hot summer days!
Side note, you’ll notice in the pictures there’s no red onion. When I went to photograph the recipe I realized I had no red onion in the fridge. I definitely recommend adding it though and I include it in the written recipe, it adds a nice bite to the salad.
I’ve been pleasantly surprised by the frozen cooked shrimp from Aldi. It’s not rubbery at all, and peels really easily. I get the large or jumbo size, then just defrost according to the directions (or sometimes just in a bowl of water), peel and chop them up. I’m all about the convenience especially when you’re not sacrificing flavor. If you have access to fresh shrimp by all means go for it. Where we are it’s really difficult to get shrimp that hasn’t been previously frozen, so I usually opt for saving some money and buy the bagged kind from the freezer section.
Try these shrimp salad wraps for lunch next week and let me know how it goes! As always, thanks for stopping by the blog today and feel free to enter your email address to get an email whenever there’s a new post up.
Summer Shrimp Salad Wraps
These shrimp salad wraps make a great lunch with no cooking required – a win for hot summer days!
Ingredients
- 12 oz cooked large or jumbo shrimp peeled and de-veined
- 4 stalks celery
- 1/2 bell pepper red or orange is best
- 1/4 cup red onion
- 2 tbsp fresh dill
- 1/4 cup mayonaisse
- 1/4 cup greek yogurt
- 1/2 cup parsley
- 1 tbsp lemon juice about half a lemon
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 4 whole wheat soft tortillas/sandwich wraps
- Spring lettuce mix
Instructions
-
Roughly chop the celery, bell pepper, parsley, and dill. Quarter the shrimp, leaving it in medium chunks.
-
Combine all the ingredients except the tortillas in a large bowl and mix well to combine. Taste and add a pinch more salt or lemon juice if desired.
-
When ready to eat, assemble the wraps by laying a small handful of spring mix in the middle of a wrap, then spread out about a quarter of the shrimp salad. Roll up the tortilla (it can be tricky but just go slow and you'll get the hang of it!) and enjoy!
Recipe Notes
- The shrimp salad will keep in the fridge for up to 5 days, just give it a stir to recombine all the juices. I recommend assembling them the morning you’re going to eat, or the night before. Any longer and the wrap starts to get soggy.
This is a delicious summer dinner as well! Nice and light…and it tastes even better the day after you make it!