{"id":194069,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spicy-shrimp-wraps\/"},"modified":"2025-05-08T12:06:19","modified_gmt":"2025-05-08T17:06:19","slug":"spicy-shrimp-wraps","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spicy-shrimp-wraps\/","title":{"rendered":"Shrimp Wraps"},"content":{"rendered":"<p>When you need dinner fast, shrimp is the perfect protein. Like superhero shape-shifters, they cook quickly and play well with many different flavors, going from Italian to Mexican to Spanish in the blink of an eye.<\/p>\n<p>This shrimp wrap recipe combines several off-the-shelf ingredients in unexpected ways for a speedy meal. Instead of sorting through your spice drawer for individual flavors, grab a taco seasoning packet and combine it with ketchup and a jar of salsa. Add in some diced mango, a bagged coleslaw mix and flour tortillas, and dinner&#8217;s a wrap (literally!).<\/p>\n<h2>Ingredients for Shrimp Wraps<\/h2>\n<ul>\n<li><strong>Salsa:<\/strong> Use any favorite mild or spicy <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-salsa-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-salsa-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salsa brand<\/a> you like.<\/li>\n<li><strong>Mango:<\/strong> Add fresh mango to sweeten and brighten the shrimp wrap recipe. Just-bought mangoes are rarely soft, and it takes several days of ripening at room temperature before you can easily <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-peel-a-mango\/\" data-name=\"www.tasteofhome.com\/article\/how-to-peel-a-mango\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut a mango<\/a>. If you&#8217;re good at planning, buy the fruit a few days before making this recipe.<\/li>\n<li><strong>Ketchup:<\/strong> Not just a condiment, ketchup acts like a ready-made sweet-and-tangy sauce that can be added to everything from soups and meat marinades to gussied-up salsa. It thickens any type of salsa, mellows a spicy one and makes a sweet one taste richer.<\/li>\n<li><strong>Olive oil:<\/strong> A smidge of olive oil helps the spices adhere to the shrimp.<\/li>\n<li><strong>Taco seasoning:<\/strong> One envelope of taco seasoning coats the shrimp in a whole mix of spices. Each brand has a proprietary blend, and some are pretty salty, so look for a reduced-sodium packet or make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-taco-seasoning-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-taco-seasoning-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade taco seasoning<\/a> and adjust the salt to your liking.<\/li>\n<li><strong>Shrimp:<\/strong> Uncooked shrimp pick up seasonings better than precooked ones, and they turn tender and juicy, rather than tough and rubbery, when heated. It&#8217;s easy to quickly peel and devein a pound of jumbo shrimp (16 to 20 per pound), but you can use smaller ones.<\/li>\n<li><strong>Flour tortillas:<\/strong> Warmed flour tortillas stay soft and supple so that they fold easily. The 10-inch size neatly encloses the coleslaw, salsa and shrimp without excessive wrapping.<\/li>\n<li><strong>Coleslaw mix:<\/strong> Open a bag of coleslaw mix for an effortless vegetable layer in shrimp wraps. Use the rest of the bag in one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/coleslaw-mix-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/coleslaw-mix-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">coleslaw mix recipes<\/a>. You can always <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-shred-cabbage\/\" data-name=\"www.tasteofhome.com\/article\/how-to-shred-cabbage\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shred fresh cabbage<\/a> instead.<\/li>\n<li><strong>Sour cream:<\/strong> Sour cream cools down the spicy shrimp and adds creaminess to the shrimp wrap recipe. If you forgot to pick some up, use plain Greek yogurt.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the mango salsa<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2141105\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_1.jpg?fit=700%2C1024\" alt=\"A bowl filled with a chunky fruit salsa made of diced mango, pineapple, and other colorful fruits sits on a speckled countertop. A spoon with some of the salsa rests beside the bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, combine the salsa, mango and ketchup. Set the mixture aside.<\/p>\n<h3>Step 2: Season and cook the shrimp<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2141106\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_2.jpg?fit=700%2C1024\" alt=\"Raw shrimp marinated with spices inside a partially opened resealable plastic bag, placed on a white terrazzo countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>In a large resealable plastic bag, combine the taco seasoning and olive oil, and then add the shrimp to the seasoning. Seal the bag and shake it to coat the shrimp.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you feel too much of the seasoning may stick to the bag when you empty it, use a lidded container instead and scrape the seasoning into the skillet with a spatula. If you just thawed and peeled the shrimp under cold running water, they may be damp enough to toss with just the seasoning; in that case, add the oil directly to the pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2141107\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_3.jpg?fit=700%2C1024\" alt=\"Shrimp coated in a reddish sauce cooking in a white skillet, being stirred with a wooden spatula.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>In a nonstick skillet or wok, cook the seasoned shrimp over medium-high heat for two to three minutes or until they turn pink.<\/p>\n<h3>Step 3: Build the wraps<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2141108\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_4.jpg?fit=700%2C1024\" alt=\"A cutting board with a shrimp wrap, two halved shrimp burritos, shredded cabbage in a bowl, and a bowl of pineapple salsa on a light speckled surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>Top the warm flour tortillas with coleslaw, salsa and spicy shrimp. Fold each tortilla over the filling. Serve with sour cream.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0The best way to warm flour tortillas is in a dry pan on the stovetop. You can also microwave them wrapped in damp paper towels for a few seconds.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2141110\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_6.jpg?fit=700%2C1024\" alt=\"A tortilla wrap filled with cooked shrimp, shredded cabbage, and topped with diced mango salsa, served on a round plate with a bowl of sauce in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h2>Shrimp Wrap Variations<\/h2>\n<ul>\n<li><strong>Use homemade salsa:<\/strong> If you already have homemade salsa in your fridge, use it for an equally speedy and even tastier meal. With fresh <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mango-salsa\/\" data-name=\"www.tasteofhome.com\/recipes\/mango-salsa\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mango salsa<\/a>, you won&#8217;t need to add additional mango. Salsa verde pairs well with seafood, or stick with classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mexican-homemade-salsa\/\" data-name=\"www.tasteofhome.com\/recipes\/mexican-homemade-salsa\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade Mexican salsa<\/a>.<\/li>\n<li><strong>Make the coleslaw mix:<\/strong> Shredding carrots and cabbage yourself takes a little extra time, but the result will be crisper and fresher than a bagged mix\u2014and cost less. Use rainbow carrots and both red and green cabbage for eye-popping color. For the fastest results, use a food processor.<\/li>\n<li><strong>Add melted cheese:<\/strong> Shredded cheese melts quickly onto warm tortillas, especially when you <a href=\"https:\/\/www.tasteofhome.com\/article\/why-grate-your-own-cheese\/\" data-name=\"www.tasteofhome.com\/article\/why-grate-your-own-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grate your own cheese<\/a>. If you prefer cheesy chunks, crumble in Cotija, a slightly nutty, aged Mexican cheese that holds its texture, or blue cheese for a funky flavor.<\/li>\n<li><strong>Wrap with lettuce:<\/strong> Instead of tortillas, wrap the shrimp and other filling layers in large lettuce leaves. Butter lettuce is less likely to tear than more delicate <a href=\"https:\/\/www.tasteofhome.com\/article\/lettuce-101-guide-common-lettuce-varieties\/\" data-name=\"www.tasteofhome.com\/article\/lettuce-101-guide-common-lettuce-varieties\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">common lettuce varieties<\/a>. Even so, spread the filling out among more leaves for mini tacos so you don&#8217;t overstuff the fresh wrappings.<\/li>\n<\/ul>\n<h2>How to Store Shrimp Wraps<\/h2>\n<p>Store the ingredients for shrimp wraps in the refrigerator as a ready-to-assemble meal. Even in airtight packaging, the tortillas will become soggy if you build the wraps and put them in the fridge. Instead, pack the enhanced salsa, spiced shrimp and coleslaw mix in separate airtight containers in the refrigerator. <a href=\"https:\/\/www.tasteofhome.com\/article\/do-tortillas-need-to-be-refrigerated\/\" data-name=\"www.tasteofhome.com\/article\/do-tortillas-need-to-be-refrigerated\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Refrigerate the tortillas<\/a> once you&#8217;ve opened the package to extend their shelf life.<\/p>\n<h3>How long do shrimp wraps last?<\/h3>\n<p>If you had to put a whole shrimp wrap in the refrigerator, eat it within a day to minimize sogginess. The spicy shrimp filling lasts three to four days refrigerated in an airtight container. Coleslaw mix starts to lose its crispness and freshness quickly once you open the bag, so transfer it to an airtight container and use it within three days. Once you&#8217;ve doctor up the salsa, use it within a week.<\/p>\n<h3>How do you reheat shrimp wraps?<\/h3>\n<p>Consider not reheating whole shrimp wraps to prevent the shrimp from becoming overcooked and chewy. Just warm the tortillas and pack in the fillings cold or at room temperature. If you want to reheat the shrimp, toss them in an oiled skillet preheated over medium-low heat until they are warmed through.<\/p>\n<h2>Shrimp Wrap Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2141111\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_7.jpg?fit=700%2C1024\" alt=\"Two flour tortillas filled with shrimp, diced mango salsa, and shredded lettuce on plates. A small bowl of sour cream with a spoon is nearby, and some filling has spilled onto the plates.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to clean and devein shrimp for shrimp wraps?<\/h3>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clean shrimp<\/a>, grip the body shell in one hand and the part you want to remove in the other. If the head is still attached, remove it, twisting until it comes free. Then pinch the shrimp flesh and wiggle the shell gently as you pull it away from the head end toward the tail. The meat should pop out in one piece in one hand, and the entire body and tail shell should remain in the other. If you see a dark vein running down the back flesh, use the tip of a paring knife to tease it out.<\/p>\n<h3>What else can you serve with shrimp wraps?<\/h3>\n<p>Such a quick and easy dinner recipe deserves equally effortless side dishes, so keep the things you serve with shrimp wraps simple. Cook one-pot <a href=\"https:\/\/www.tasteofhome.com\/recipes\/black-beans-and-rice-2\/\" data-name=\"www.tasteofhome.com\/recipes\/black-beans-and-rice-2\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">black beans and rice<\/a> with pantry staples and on-hand aromatics. For a lighter hot side, saute sweet pepper and onion slices in oil and ground cumin, or heat a batch of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southwestern-sauteed-corn\/\" data-name=\"www.tasteofhome.com\/recipes\/southwestern-sauteed-corn\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">southwest corn<\/a>. Slide a cold side dish made beforehand, like hearty\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/barley-corn-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/barley-corn-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">barley corn salad<\/a>, straight onto the table. If you need a last-minute cold accompaniment, sprinkle mixed greens with avocado, sliced green onion and zippy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cilantro-lime-vinaigrette\/\" data-name=\"www.tasteofhome.com\/recipes\/cilantro-lime-vinaigrette\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cilantro lime dressing<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>These flavorful shrimp wraps require simple ingredients, like taco seasoning and salsa, and only a few minutes of cooking time.<\/p>\n","protected":false},"author":7061,"featured_media":2133163,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304292,304338,307049,303966,303887,306848,304268,304026,305374,304350,324623,307064,304020,305395,304005,303883,304031],"categories-v2":[308984,308481,309216,308305,308992,310085,308495,308478,309603,259483,308606,309381,309001,309177,310142,308594,309413,308549,308476,308614],"coauthors":[342010],"recommended_recipes":[{"post_title":"Asian Chicken Crunch Wraps","post_link":"\/recipes\/asian-chicken-crunch-wraps\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps194348_SND163615B04_06_6b.jpg"},{"post_title":"Spicy Shrimp & Penne Pasta","post_link":"\/recipes\/spicy-shrimp-penne-pasta\/","post_image":"\/wp-content\/uploads\/2025\/04\/Spicy-Shrimp-Penne-Pasta_EXPS_TOHD25_180629_ChristineMa_2.jpg"},{"post_title":"Thai Chicken 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Wraps","post_link":"\/recipes\/shrimp-lettuce-wraps\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Lettuce-Wraps_exps164970_SD143204B12_05_3bC_RMS.jpg"},{"post_title":"Mexican Shrimp Dip","post_link":"\/recipes\/mexican-shrimp-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28272_CX1785609D51B.jpg"},{"post_title":"Spicy Tuna Crunch Wraps","post_link":"\/recipes\/spicy-tuna-crunch-wraps\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spicy-Tuna-Crunch-Wraps_EXPS_HHRBZ22_161652_P3_CK_08_11_3b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spicy-Shrimp-Wraps_EXPS_FT25_18588_EC_0409_5.jpg","long_pin_file":{"ID":2141109,"id":2141109,"title":"Shrimp Wraps Ft25 18588 Ec 0409 5 Long 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Wraps","datePublished":"2018-01-01","dateModified":"2025-05-08","prepTime":"PT15M","cookTime":"PT5M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Spicy-Shrimp-Wraps_EXPS_FT25_18588_EC_0409_5.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"These flavorful shrimp wraps require simple ingredients, like taco seasoning and salsa, and only a few minutes of cooking time.","recipeIngredient":["1 cup salsa","1 medium ripe mango, peeled, pitted and diced","1 tablespoon ketchup","1 envelope reduced-sodium taco seasoning","1 tablespoon olive oil","1 pound uncooked shrimp (16-20 per pound), peeled and deveined","6 flour tortillas (10 inches), warmed","1-1\/2 cups coleslaw mix","6 tablespoons reduced-fat sour cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the mango salsa","text":"In a small bowl, combine the salsa, mango and ketchup. Set the mixture aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Season and cook the shrimp","text":"In a large resealable plastic bag, combine the taco seasoning and olive oil, and then add the shrimp to the seasoning. Seal the bag and shake it to coat the shrimp. Editor's Tip: If you feel too much of the seasoning may stick to the bag when you empty it, use a lidded container instead and scrape the seasoning into the skillet with a spatula. If you just thawed and peeled the shrimp under cold running water, they may be damp enough to toss with just the seasoning; in that case, add the oil directly to the pan. In a nonstick skillet or wok, cook the seasoned shrimp over medium-high heat for two to three minutes or until they turn pink.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Build the wraps","text":"Top the warm flour tortillas with coleslaw, salsa and spicy shrimp. Fold each tortilla over the filling. Serve with sour cream. Editor's Tip: The best way to warm flour tortillas is in a dry pan on the stovetop. You can also microwave them wrapped in damp paper towels for a few seconds.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Shrimp-Wraps_FT25_18588_EC_0409_4.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 374 calories","fatContent":"9g fat (2g saturated fat)","cholesterolContent":"97mg cholesterol","sodiumContent":"1010mg sodium","carbohydrateContent":"46g carbohydrate (11g sugars","fiberContent":"7g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.866667,"reviewCount":15,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southwest","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ashley057"},"reviewBody":"<p>Super delicious and easy! From a busy pregnant mom who has a few minutes while all the kiddos were asleep- this hit the mark, thank you! I put butter in the pan, and then put the shrimp in a ziploc with the taco seasoning, gave it a good shake and then put the shrimp in the pan to cook. Sadly I didn\u2019t have the cabbage or any lettuce so it was just the shrimp and the mango salsa which was awesome anyway, but I could see how the cabbage blend would give it a little more interest and crunch. Super good tho! I\u2019m absolutely psyched to add this to my busy mom repertoire of quick recipes to make! (Since I\u2019m usually eating leftovers!) <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBullhorn"},"reviewBody":"Quick, simple, and tasty! My teenage daughter really enjoyed it. My five year old didn't care for the mangos in the salsa. I added white beans to the shrimp mix but other than that, I followed the recipe and will definitely make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCone"},"reviewBody":"I had this at a friend's house last week and it was delicious.  She had all the ingredients out in separate bowls, so each guest could customize their wraps.  I am making it next week for a different group of friends.  Delicous just the way it is (although I may try it with a mango salsa\/tomato salsa combo.)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSailboat"},"reviewBody":"This is a wonderful blend of contrasting flavors and textures. Am surprised it is does not have a higher rating. Did not bother with the ketchup, though. I really can't see what that would add.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleMagnet"},"reviewBody":"This one was great and we'll be making it again.  We like it spicy, so I added more seasonings and only had cooked shrimp on hand and it was still great!  We used corn shells and homemade coleslaw :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSnow"},"reviewBody":"Coming from a picky eater - I loved it!  Had never tried a mango salsa before; was super easy. Will be adding to my Supper in a Hurry list!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedToast"},"reviewBody":"Light and tasty recipe!  The salsa works out best if a firmer mango is used.  I have made this twice and will make this regularly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoathanger"},"reviewBody":"These were yummy and filling.  My husband's top recommendation \"these are keepers!\"  I did change things a bit:  I added Great Northern beans and used canned pineapple tidbits rather than the mango.  Just wasn't sure about how to choose a good, ripe mango.  We all loved the pineapple salsa; although I know you can buy mango salsa so might go that route next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHammer"},"reviewBody":"Very tasty and simple.  A bit spicy (sensitive tongue here) so I think I may cut down on the amount of the spice packet used.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFan"},"reviewBody":"Very tasty! I used mango peach salsa and omitted the fresh mango and ketchup. I may add cilantro next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"Sooooo good!  I used jarred peach mango salsa as some other reviewers suggested.  I also added sliced avocado...amazing!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenScissors"},"reviewBody":"Delicious and healthy too. Sometimes I substitute shredded lettuce for the cole slaw. Great either way.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTurtle"},"reviewBody":"The combination of flavors was outstanding; even someone that doesn't usually care for shrimp thought it was really good. I used mild salsa, regular taco seasoning (since I couldn't locate reduced-sodium seasoning), Greek yogurt instead of sour cream, and also sliced cabbage instead of the bagged mix. I found that a good variation was cooked sliced chicken breast, shaken with the seasoning mix and then cooked as directed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"Very tasty!  I cut the recipe in half for the two of us and we really enjoy it.  I like the idea of using mango salsa and will try it the next time.One thing that did not work out for me was the instruction to combine the taco seasoning with the oil before coating the shrimp; it just made a lumpy mess.  Since nobody else complained about it, there must either be a trick that I missed, or everyone knew better.  Now I shake the shrimp with the taco seasoning and put the oil directly into the skillet.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLobster"},"reviewBody":"I don't know why this doesn't have a better rating.  I've been making this for a couple of years (since it was published) and we love it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"18588","romance_copy_dek":"These flavorful shrimp wraps require simple ingredients, like taco seasoning and salsa, and only a few minutes of cooking time.","enhanced_recipe_title":"Spicy Shrimp Wraps","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup salsa","IngredientText":"1 cup salsa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium ripe mango, peeled, pitted and diced","IngredientText":"1 medium ripe mango, peeled, pitted and diced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon ketchup","IngredientText":"1 tablespoon ketchup"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 envelope reduced-sodium taco seasoning","IngredientText":"1 envelope reduced-sodium taco seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked shrimp (16-20 per pound), peeled and deveined","IngredientText":"1 pound uncooked shrimp (16-20 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 flour tortillas (10 inches), warmed","IngredientText":"6 flour tortillas (10 inches), warmed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups coleslaw mix","IngredientText":"1-1\/2 cups coleslaw mix"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons reduced-fat sour cream","IngredientText":"6 tablespoons reduced-fat sour cream"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spicy-Shrimp-Wraps_EXPS_FT25_18588_EC_0409_5.jpg","RecipeId":18588,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Spicy Shrimp Wraps Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Spicy-Shrimp-Wraps_EXPS_FT25_18588_EC_0409_5.jpg","ContributorId":null,"Firstname":"Frankie","Lastname":"Allen Mann","City":"Warrior","StateDescription":"Alabama","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 20 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Spicy Shrimp Wraps","SubmittedTitle":"Spicy Shrimp Wraps","RecipeTypeId":1,"AverageRating":4.87,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT25_18588_EC_0409_7.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":5,"TotalTimeInMinutes":20,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Spicy Shrimp Wraps","OriginalSourceProject":"Spicy Shrimp Wraps","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Here's a quick and easy recipe from Frankie Allen Mann of Warrior, Alabama that's deliciously big on seafood flavor and the sunny sweetness of mango. 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