Coconut Curry Shrimp Wraps

Ingredients

Tortilla wraps

4 large

Salt

to taste

Pepper

to taste

Fresh cilantro

1/4 cup, chopped

Carrot

1 large, julienned

Red bell pepper

1, sliced

Fresh ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Lime juice

2 tablespoons

Curry powder

1 tablespoon

Coconut milk

1 cup

Shrimp

1 pound, peeled and deveined

Instructions

1. In a large bowl, whisk together the coconut milk, curry powder, lime juice, minced garlic, grated ginger, salt, and pepper until well combined.
2. Add the shrimp to the bowl and toss to coat in the marinade. Allow to marinate for 10 minutes to enhance the flavors.
3. Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the sliced red bell pepper and julienned carrot. Sauté for 3-4 minutes, until the vegetables are slightly softened but still crisp.
5. Return the cooked shrimp to the skillet, toss with the sautéed vegetables, and cook for an additional 1-2 minutes to heat everything through.
6. Warm the tortilla wraps in a separate skillet or microwave until pliable.
7. Divide the shrimp and vegetable mixture evenly among the warm tortilla wraps.
8. Sprinkle with chopped cilantro to add freshness.
9. Roll up the wraps tightly and serve warm, optionally with extra lime wedges on the side.