Name: Mexican Shrimp Naan Wrap with Yogurt & Spicy Bell Pepper-Corn Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 6 flatbreads or naan; 1 ½ cups frozen corn; 6 cloves garlic; 3 green bell peppers; 3 jalapeño peppers; 3 limes; ¾ cup plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; black pepper; cayenne pepper; chili powder; extra virgin olive oil; salt; smoked paprika

Mexican Shrimp Naan Wrap with Yogurt & Spicy Bell Pepper-Corn SaladMexican Shrimp Naan Wrap with Yogurt & Spicy Bell Pepper-Corn Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 small bunch cilantro

6 flatbreads or naan

1 ½ cups frozen corn

6 cloves garlic

3 green bell peppers

3 jalapeño peppers

3 limes

¾ cup plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

black pepper

cayenne pepper

chili powder

extra virgin olive oil

salt

smoked paprika

Instructions

Wash and dry the fresh produce.

Peel and mince garlic. Place in a large bowl along with oil and spices, then whisk to combine.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry. Add to the bowl with the spice paste, stir to coat, and set aside.

Juice limes into another large bowl. Add oil and spices, then whisk to combine the dressing.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim, seed, and small dice bell peppers. Add to the bowl.

Rinse corn under hot water (from the tap) to thaw. Add to the bowl, stir to combine the salad, and set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

Divide naan between two baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until lightly toasted, 1-2 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, working in batches if necessary, add shrimp and cook until they are opaque, 1-2 minutes per side. Transfer to a plate.

Spread yogurt over each naan and top with a small portion of salad and the shrimp. (Reserve remaining salad for serving.)

To make wraps easier to eat, place each naan on a square of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise, eat as is and get a little messy! Serve with remaining salad on the side and enjoy!

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