Slow Cooker Shrimp Wraps: The Easiest Weeknight Dinner

Slow cooker shrimp wraps! That’s right, tender, flavorful shrimp slowly cooked to perfection and nestled in warm, soft wraps. This recipe came about on a busy weeknight. I was craving something vibrant and satisfying, but the thought of spending hours in the kitchen was daunting. Inspiration struck when I remembered a delicious slow cooker shrimp recipe my grandmother used to make. I tweaked it, streamlined it, and turned it into the perfect filling for soft, warm wraps. These slow cooker shrimp wraps are pure comfort food with a delightful twist.

This dish is more than just a meal; it's a hug in a wrap. Let’s get cooking!

Why You Will Love This slow cooker shrimp wraps Recipe

These slow cooker shrimp wraps are a game changer for busy weeknights. Imagine coming home to the aroma of perfectly cooked, seasoned shrimp. They are unbelievably easy to prepare, requiring minimal hands on time. Throw everything in the slow cooker, and a few hours later, dinner is served! My family absolutely devours these, and the customizable toppings make them a winner for everyone.

The flavor is incredible. The slow cooking process infuses the shrimp with all the delicious spices and herbs, creating a depth of flavor you just can't achieve with quick cooking methods. These slow cooker shrimp wraps are also incredibly versatile. You can customize the fillings to your liking and easily adapt the recipe to suit different dietary needs. Did you know you can also make these tasty proteins inside Slow Cooker Shrimp Tacos? Check out the recipe.

Ingredients Needed for This slow cooker shrimp wraps Recipe

Here's what you'll need to make these delicious slow cooker shrimp wraps.

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 8 flour tortillas, warmed
• Optional toppings: shredded lettuce, sour cream, avocado, hot sauce

How to Make This slow cooker shrimp wraps Recipe

Follow these simple steps to create delicious slow cooker shrimp wraps.

1. In a large bowl, combine the shrimp, bell peppers, onion, garlic, diced tomatoes, cilantro, lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to ensure the shrimp are evenly coated.

2. Pour the shrimp mixture into your slow cooker.

3. Cover and cook on low for 2 3 hours, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp or they will become rubbery.

4. Once your shrimp are ready, it's time to assemble your wraps. Warm the tortillas according to package directions.

5. Spoon the shrimp mixture into the center of each tortilla.

6. Add your desired toppings, such as shredded lettuce, sour cream, avocado, and hot sauce.

7. Fold the sides of the tortilla inward, then roll up tightly from the bottom.

8. Serve immediately and enjoy! The slow cooker shrimp wraps are sure to be a crowd pleasure.

How to Serve This slow cooker shrimp wraps Recipe

Serve these slow cooker shrimp wraps warm and fresh. They are fantastic on their own, or alongside a light salad or coleslaw. For a more substantial meal, consider pairing them with Mexican rice and beans.

Don’t forget the toppings! A dollop of sour cream, a few slices of avocado, a sprinkle of fresh cilantro, and a dash of hot sauce can elevate these wraps to a whole new level. For plating, arrange the wraps neatly on a platter, garnished with lime wedges and extra cilantro.

How to Store This slow cooker shrimp wraps Recipe

Leftover slow cooker shrimp can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the shrimp for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, you can gently warm the shrimp in a skillet over medium heat or in the microwave. If reheating in the microwave, cover to prevent splattering. Warm tortillas separately before assembling the wraps.

Tips to Make This slow cooker shrimp wraps Recipe

• For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the shrimp mixture before cooking.
• If you don’t have fresh cilantro on hand, you can use dried cilantro, but use about half the amount as the flavor is more concentrated.
• To prevent the tortillas from becoming soggy, lightly brush them with olive oil and warm them in a dry skillet before filling.
• Don't overcook the shrimp! Overcooked shrimp become rubbery and less enjoyable. Cook until just pink all the way through. Also, check out this Slow Cooker Shrimp Bowl for similar flavors.
• If you don't like flour tortillas, you can easily substitute for corn tortillas.

Helpful Notes for This slow cooker shrimp wraps Recipe

For best results, use large or jumbo shrimp. Smaller shrimp may overcook and become tough. If you are sensitive to spice, reduce or omit the chili powder. Fresh lime juice is essential for the bright, zesty flavor of this dish, so skip the bottled stuff!

I recommend using a 6 quart or larger slow cooker for this recipe. You can adjust the cooking time depending on your slow cooker. Check the shrimp after 2 hours and adjust accordingly. I like to keep it cooking to eat more slowly and enjoy every bite.

Variation of This slow cooker shrimp wraps Recipe

For a tropical twist, add diced pineapple or mango to the shrimp mixture. You can also experiment with different toppings, such as shredded red cabbage, pico de gallo, or a creamy cilantro lime dressing.

During the summer, grill the tortillas for a smoky flavor. If you're looking for a lighter option, serve the shrimp mixture over a bed of lettuce instead of in wraps.

Frequently Asked Questions

Slow Cooker Shrimp Wraps: The Easiest Weeknight Dinner

Tender, flavorful shrimp cooked in a slow cooker with peppers, onions, and spices, then wrapped in warm tortillas with your favorite toppings. This slow cooker shrimp wraps recipe is easy, delicious, and perfect for a busy weeknight!

Prep Time: 15 minutes
Cook Time: 2-3 hours
Total Time: 2 hours 15 minutes
Yield: 8 wraps
Category: Main Course
Cuisine: Mexican
Diet: Dairy Free

Nutrition:

Calories: 350
Protein: 25g
Carbs: 30g
Fat: 15g

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 8 flour tortillas, warmed
• Optional toppings: shredded lettuce, sour cream, avocado, hot sauce

Instructions

1. In a large bowl, combine the shrimp, bell peppers, onion, garlic, diced tomatoes, cilantro, lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to ensure the shrimp are evenly coated.
2. Pour the shrimp mixture into your slow cooker.
3. Cover and cook on low for 2 3 hours, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp or they will become rubbery.
4. Warm the tortillas according to package directions.
5. Spoon the shrimp mixture into the center of each tortilla.
6. Add your desired toppings, such as shredded lettuce, sour cream, avocado, and hot sauce.
7. Fold the sides of the tortilla inward, then roll up tightly from the bottom.
8. Serve immediately and enjoy!

Notes

• For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the shrimp mixture before cooking.
• If you don’t have fresh cilantro on hand, you can use dried cilantro, but use about half the amount as the flavor is more concentrated.
• To prevent the tortillas from becoming soggy, lightly brush them with olive oil and warm them in a dry skillet before filling.
• Don’t overcook the shrimp! Overcooked shrimp become rubbery and less enjoyable. Cook until just pink all the way through.