How To Make Delicious Shrimp Wraps at Home


The dog days of summer have arrived. It’s now August and the season still isn’t quite halfway over. You’re hot, we’re hot, everybody is hot. Who wants to heat the house up even further by running the oven this time of year? Not us, that’s for sure. If you’re looking to beat the heat and enjoy a great lunch or dinner in the process, then read on, because our recipe for Baltimore Boardwalk Shrimp Salad Wraps will be right up your alley.

A lot of people assume that making wraps is an easy thing to do. People who say this are right, as long as you stick to a simple and non-complicated recipe. However, much like the rest of life, you get out of your efforts what you put into them. These wraps require a recipe that will take a bit of work, but the great taste is well worth it. Watch out, because if you’re not careful, you might have a little bit of fun while you’re working on this particular recipe.

Here’s what you’re going to need:

  • 3 quarts of water
  • 1/4 cup of Old Bay seasoning (for boiling shrimp)
  • 2 lbs of medium-sized shrimp, tail coverings removed
  • 1/4 of a red onion, finely chopped
  • 1 peeled and sliced cucumber, finely chopped
  • 1 tsp ground cayenne pepper
  • 1 tbsp Old Bay seasoning (for salad mixture)
  • croutons of any flavor (optional)
  • 2 tbsp of lemon juice
  • 1/3 cup of Miracle Whip
  • 4 white flour tortillas
  • 6 leaves of kale

Ike the shrimp-loving dog is trying to get involved. Don’t worry, the shrimp is safely wrapped and he’s never been inside of the Atlantic Seafood kitchen.

Once you have all of your ingredients ready, there are a few things you’ll want to do before getting started on the actual cooking. First, you’ll need to get a large pot ready in which to boil the water where you’ll ultimately be boiling your shrimp. You’ll also want to have your measuring cups and spoons handy, as well as some plates and trays on which to place your vegetables and finished wraps. Most importantly, you’ll want to thoroughly wash the kale, onions and cucumbers before preparing them to be used in the recipe.

The obvious-yet-important water pot

Okay, now that the small stuff is out of the way, you’re finally ready to start making the best shrimp salad wraps you’ve ever tasted. As a bit of a side note, you may want to vary a bit on some of the ingredients we’ve listed above. For example, not everyone will enjoy the spicy kick delivered by a full teaspoon of cayenne pepper. If you like a more mild flavor, you can cut the amount of this spicy stuff in half or even by three quarters. Also, the flavor of croutons and amount are entirely up to you. We went with two handfuls of garlic and butter flavored croutons which added a satisfying crunch.

Feel free to add as much or as little of the cayenne & croutons as you want.

All right, on to the recipe. Here’s what you’ll need to do:

  • Measure three quarts of water and pour it into a large pot. After this, you’ll want to pour in 1/4 cup of Old Bay seasoning. Bring this to a boil. We know we said this recipe would keep the house cool. Don’t worry, you’ll be boiling for less than five minutes.
  • As you’re waiting for the water to boil, remove the tail shell from the shrimp. When the water has reached a boil, add the shrimp in and boil for about 3 minutes, stirring throughout and checking for a hue of pinkness in the shrimp. Once this is achieved, turn the burner off and drain the water from the pot.

Shrimp boiling in a hot and tasty Old Bay bath

  • After you’ve boiled your shrimp, peel and slice the cucumbers and onions. Snip the ends off the kale leaves.

Freshly sliced cucumbers and red onions

  • Once you’ve sliced your vegetables, you’ll want to get out a mixing bowl and scoop 1/3 cup of Miracle Whip into a measuring cup and then scoop it out, this time into the mixing bowl. Add in 1 tsp of cayenne pepper and 1 tbsp of Old Bay seasoning. Stir together until the ingredients are well-blended.
  • Add in your croutons and mash them up just a bit and stir them in.

Shrimp with Old Bay seasoning, ready to join the mixture.

  • Now you’re ready to add in the shrimp. Remove it from the pan where it was boiled and transfer it into the mixing bowl and stir everything together.
  • After you’ve completed this step, your shrimp salad is complete. Cover it with plastic wrap and let it cool for 30 minutes inside of your refrigerator.

Once you’ve mixed your salad, wrap it up and let it chill for 30 minutes.

  •   When the tail end of the chilling period is near, take out two baking trays and appoint each with two white flour tortilla wraps.
  • Top two of the tortillas with one kale leaf and the other two with two kale leaves – the kale leaves are a bit strong and this will allow you to see if you like your wraps with more kale or less kale. If you like more, it’s sold in bunches containing several more than 6 leaves, so you can always add more.

Wraps with kale waiting for the shrimp salad

  • When the 30 minutes are up, remove your shrimp salad from the refrigerator and spoon it out into the wraps. Then, simply roll them up tightly. If desired, you can cut them in half for easier handling.

Unwrapped Wraps


Completed Wraps

  • After slicing them in half – that’s it! You’re done and ready to enjoy a nice cool shrimp salad wrap with a spicy kick. Pictured below is a completed wrap, sliced in half for your convenience.

Completed wrap, sliced in half

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