Curry Shrimp Wrap

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

29 g
632 mg
39 g
9 g
5 g
173 mg

Green Curry
1 cup chopped fresh cilantro
¼ cup chopped fresh mint
½ chopped jalapeño pepper
2 Tbsp fresh lemon juice
2 Tbsp cane sugar
½ tsp sea salt
1 Tbsp water

1½ lb med shrimp, peeled and deveined, about 24 shrimp 
¾ cup diced fresh tomatoes
¼ cup julienned jicama
¼ cup julienned carrots
1½ cups shredded Romaine lettuce
6 whole-wheat tortillas, 10-in diameter

Yogurt Curry Sauce
½ cup nonfat, plain yogurt
2 Tbsp green curry
¼ cup fresh chopped tomatoes
¼ cup peeled, diced cucumber
1 Tbsp minced red onions
⅛ tsp sea salt

  1. Combine all ingredients for Green Curry in a small food chopper and puree until a paste forms. Set aside.
  2. In a large sauté pan, over medium heat, sauté shrimp in about 6 tablespoons green curry paste until shrimp is just pink.
  3. In a small bowl, toss together tomatoes, jicama and carrots.
  4. Lay tortilla on a flat surface. Place 4 sautéed shrimp, 2 tablespoons vegetable mixture and ¼ cup shredded romaine. Top with 3 tablespoons Yogurt Curry Sauce. 
  5. Fold tortilla burrito style and serve.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.