Shrimp Wraps with Chipotle Yogurt Sauce
Craving a light yet flavorful meal that comes together in under 30 minutes? These Shrimp Wraps with Chipotle Yogurt Sauce deliver bold smoky flavor, creamy texture, and fresh crunch in every bite. Inspired by coastal Mexican street food and elevated with California dairy, this dish blends zesty lime, smoky chipotle, and premium ingredients for a restaurant-quality experience at home.
For more seafood inspiration, try our creamy garlic prawns or explore spicy shrimp tacos. For tips on perfect shrimp technique, visit Wellness by Kay, and learn about the benefits of California dairy at Dairy Council of California.
Why Shrimp Wraps with Chipotle Yogurt Sauce Matter
This dish represents the best of modern coastal cuisine—fresh, fast, and full of bold flavors. Shrimp wraps have roots in Baja California, where ceviches and seafood tacos have been staple dishes for generations. The addition of chipotle yogurt sauce reflects a growing trend toward creamy, smoky condiments that enhance而不 overpowering delicate seafood. Using Real California Dairy products ensures both quality and sustainability, supporting local farmers while delivering rich flavor and texture.
Ingredient Spotlight
Every ingredient in this recipe plays a vital role:
Real California Plain Yogurt – The base of our sauce, providing creaminess, tang, and natural protein. Its thick texture holds up to bold flavors without separating.
Chipotle Chiles in Adobo – Smoked jalapeños packed in tangy tomato sauce. They deliver deep, complex heat and a subtle sweetness that defines the sauce.
Real California Butter – Adds richness and helps develop fond in the pan for better shrimp flavor.
Large Shrimp – The star protein. Choose wild-caught or sustainably farmed shrimp for best texture and taste.
Smoked Paprika – Complements the chipotle with earthy, smoky depth without excessive heat.
Real California Cotija Cheese – A crumbly, salty cheese that adds umami and texture contrast.
Ingredients
- 1 cup Real California Plain Yogurt
- 2 chipotle chiles in adobo, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice (divided)
- 1 tablespoon honey
- ½ teaspoon salt (divided)
- 1 pound large peeled shrimp (with or without tails)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon Real California Butter
- 1 tablespoon olive oil
- 2 heads butter lettuce (16 leaves), rinsed and patted dry
- 2 cups shredded purple cabbage
- 16 cilantro sprigs
- ½ cup Real California Cotija Cheese, crumbled
- Lime slices, for serving
Substitutions:
- Greek yogurt for plain yogurt (thicker, tangier)
- Maple syrup or agave for honey (vegan option)
- Butter lettuce leaves for large collard greens (low-carb wrap alternative)
- Feta cheese for cotija (similar saltiness, wider availability)
Timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
This recipe is nearly 20% faster than most seafood entrées and perfect for weeknight dinners or meal prep.
Step-by-Step Instructions
- Make the Chipotle Yogurt Sauce – In a blender or food processor, combine yogurt, chipotle chiles, 2 tablespoons lime juice, honey, and ½ teaspoon salt. Blend until smooth and creamy. Transfer to a bowl and refrigerate while preparing the shrimp.
- Season the Shrimp – Place shrimp in a large bowl. Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss gently to coat evenly, ensuring each piece is seasoned.
- Cook the Shrimp – In a large skillet over medium heat, melt butter and add olive oil. Once shimmering, add the seasoned shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque. Add 2 tablespoons lime juice, stir briefly, then remove from heat. Transfer to a bowl and let cool slightly.
- Assemble the Wraps – On each butter lettuce leaf, layer a small amount of purple cabbage, 2–3 shrimp, a drizzle of chipotle yogurt sauce, a cilantro sprig, and a sprinkle of cotija cheese. Serve with lime slices for squeezing.
Tips & Tricks for Perfect Results
- Don’t overcook the shrimp – They cook fast! Remove them from heat as soon as they turn pink and curl into a C shape.
- Taste your sauce – Adjust chipotle amount based on heat preference. Start with one pepper and add more if needed.
- Dry your lettuce well – Waterlogged leaves make wraps soggy. Pat each leaf dry with a clean kitchen towel.
- Prep ahead – Make the sauce up to 2 days in advance. It thickens slightly when chilled.
- Double the sauce – It’s delicious as a dip for veggies or drizzled over grilled fish.
Recipe Variations & Substitutions
- Low-Carb Option – Use large collard green leaves instead of lettuce for sturdier, lower-carb wraps.
- Vegetarian Twist – Replace shrimp with grilled portobello mushrooms or seasoned chickpeas.
- Spicier Version – Add a dash of cayenne or extra chipotle to the sauce.
- Creamier Sauce – Blend in 2 tablespoons of avocado for extra richness.
Behind the Recipe
This recipe was inspired by coastal California food trucks, where fresh seafood meets bold Latin flavors. The chipotle yogurt sauce was developed to offer a healthier alternative to mayo-based dressings while delivering the same creamy satisfaction. By using Real California Dairy and sustainable shrimp, we honor both flavor and responsibility.
Pairing Ideas
These wraps pair beautifully with:
- Cucumber-lime sparkling water
- Mexican-style corn salad
- Mango-avocado salad
- Grilled street corn cups
Leftover & Reuse Ideas
- Turn leftovers into a hearty salad by serving over mixed greens.
- Chop cooked shrimp and mix into scrambled eggs for a flavorful breakfast.
- Use extra sauce as a veggie dip or sandwich spread.
- Add shrimp and sauce to a grain bowl with quinoa and roasted vegetables.
Nutritional Information
Per serving (assuming 8 servings):
- Calories: ~120
- Protein: 12g
- Carbohydrates: 6g
- Fat: 6g
- Fiber: 1g
- Sugar: 4g
Values may vary based on ingredient brands and portion sizes.
Serving Suggestions
Serve these wraps on a large platter for gatherings, arranging them in rows with lime wedges between each. Garnish with extra cilantro and a drizzle of sauce for visual appeal. For parties, serve the components family-style and let guests assemble their own wraps.
Common Mistakes to Avoid
- Overcooking shrimp – Results in rubbery texture. Watch closely and remove from heat promptly.
- Using watery yogurt – Can make the sauce runny. Choose thick, full-fat yogurt for best consistency.
- Skipping the lime finish – The final lime juice brightens flavors. Don’t skip it!
- Overfilling wraps – Makes them hard to eat. Keep fillings balanced and compact.
Storage & Reheating Tips
- Store sauce in an airtight container for up to 4 days.
- Cooked shrimp keep in the fridge for up to 3 days.
- Reheat shrimp gently in a skillet over medium heat—avoid microwaving to preserve texture.
- Assemble wraps fresh to prevent sogginess.
FAQs
What is chipotle yogurt sauce made of?
Chipotle yogurt sauce combines plain yogurt, chipotle chiles in adobo, lime juice, honey, and salt for a creamy, smoky, tangy condiment.
Can I make Shrimp Wraps with Chipotle Yogurt Sauce ahead of time?
Yes! Prepare the sauce and cook the shrimp in advance, but assemble wraps fresh to maintain texture.
Are Shrimp Wraps with Chipotle Yogurt Sauce healthy?
They’re packed with lean protein, fresh vegetables, and healthy fats when made with quality ingredients.
What can I use instead of cotija cheese?
Feta cheese is a great substitute with similar saltiness and crumbly texture.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before seasoning and cooking.
Conclusion
These Shrimp Wraps with Chipotle Yogurt Sauce bring bold flavor, fresh ingredients, and California coastal vibes to your table in under 30 minutes. With smoky chipotle, creamy yogurt, and perfectly cooked shrimp, they’re ideal for healthy lunches, light dinners, or entertaining. The versatile sauce and simple prep make this recipe a standout for busy weeknights and special occasions alike.
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Shrimp Wraps with Chipotle Yogurt Sauce – Easy Best Recipe
Ingredients
Instructions
- Prepare sauce: Add all ingredients to a blender or food processor and blend until smooth. Transfer to a salsa bowl.
- Season shrimp: Place shrimp in a large bowl. Add paprika, garlic powder, salt and pepper. Stir to coat shrimp.
- Cook shrimp: Melt butter in a large skillet over medium heat. Add olive oil and shrimp. Cook evenly for 3 minutes or until cooked through. Add lime juice and immediately remove from heat. Transfer shrimp to a bowl and remove shrimp tails if needed.
- Assemble wraps: Arrange lettuce leaves on a serving plate. Top with cabbage, 2-3 shrimp, a drizzle of chipotle yogurt sauce, cilantro sprig and a sprinkle of cotija cheese. Serve with lime slices for juicing.