Citrus-Shrimp Wraps with Fresh Herb Dressing and Apricot Glaze
Fresh and vibrant wraps featuring tender shrimp glazed in a sweet-savory apricot sauce with citrus notes, paired with crisp vegetables and a bright herb dressing made from parsley, cilantro, and mint. The pizza crust base is baked and shaped into handheld wraps, creating an innovative twist on traditional wraps. Perfect for light lunches, casual entertaining, or warm-weather meals when you want something fresh yet satisfying. The combination of textures from crunchy cashews, crisp cabbage, and succulent shrimp makes each bite interesting and flavorful.
Ingredients
- ¾ cup fresh parsley leaves, lightly packed
- ½ cup apricot preserves
- ⅓ cup reduced-sodium soy sauce
- 4 tablespoons fresh lemon juice
- 2 teaspoons fresh lime juice
- ½ teaspoon ground mustard
- ½ teaspoon ground ginger
- ¾ lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- ¾ cup fresh cilantro, lightly packed
- ½ cup fresh mint leaves, lightly packed
- ¼ cup extra virgin olive oil
- 3 cloves garlic
- ¼ teaspoon salt
- 1 can (11 oz) refrigerated thin crust pizza crustcorn tortillas4 large tortillasgluten-free
warm tortillas instead of baking
- 1 cup red cabbage, shredded
- ⅝ cup carrot, shredded
- ¼ cup cashews, halves and pieces, coarsely chopped
Instructions
- 1
Chop 2 tablespoons of parsley and set aside
- 2
Combine apricot preserves, soy sauce, 2 tablespoons lemon juice, lime juice, mustard and ginger in saucepan
- 3
Cook and stir over medium heat until slightly thickened
- 4
Stir in chopped parsley and shrimp, transfer to bowl
- 5
Process remaining parsley, cilantro, mint, olive oil, garlic, salt and remaining lemon juice in food processor until finely chopped
- 6
Heat oven to 350°F and line cookie sheet with parchment
- 7
Cut pizza dough in half lengthwise and crosswise to form 4 rectangles
- 8
Bake 4 minutes, turn over and bake additional 4 to 6 minutes until light golden brown
- 9
Drape warm crusts over drinking glasses to form U-shaped wraps
- 10
Remove shrimp from marinade with slotted spoon
- 11
Spread herb dressing inside each wrap
- 12
Top with cabbage, carrot and shrimp
- 13
Sprinkle with cashews and fold edges to form wrap
Tips
Shape the pizza crust while warm for best flexibility - cold crust will crack when bent
Use a slotted spoon to remove shrimp from marinade to prevent soggy wraps
Make herb dressing ahead of time to allow flavors to meld together
Good to Know
refrigerate assembled wraps up to 4 hours, store components separately for longer storage
herb dressing can be made 1 day ahead, shrimp mixture can be prepared morning of serving
serve immediately after assembly to maintain crispness
Common Mistakes
let pizza crust cool completely to avoid tearing when shaping
drain shrimp well to avoid soggy wraps
don't overfill wraps to prevent breaking
Substitutions
Dairy-Free Swaps
dice chicken breast
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before using. Remove tail shells if present and ensure shrimp are fully cooked before adding to the apricot glaze mixture.
What if my pizza dough tears when shaping?
Work with warm dough for flexibility. If tears occur, patch with small pieces of dough or use the crust flat and roll the filling inside instead of making U-shaped wraps.
How long will the herb dressing keep?
Store covered in refrigerator for up to 3 days. The herbs may darken slightly but flavor remains good. Stir before using as oil may separate.