Chef Tom: Chile-Lime Shrimp Naan Wraps - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Chile-Lime Shrimp Naan Wraps

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Chile Lime Slaw
2 Tbsp yogurt
2 Tbsp mayonnaise
2 Tbsp lime juice
1 Tbsp olive oil
½ cup thinly sliced red onion
3 cups bagged coleslaw mix Chile Lime Shrimp
20 large shrimp (21-25 per pound), peeled and deveined
2 Tbsp chopped cilantro
2 Tbsp fresh lime juice
1 tsp salt
1 tsp ground dried cumin
½ tsp ground dried chipotle pepper (more if you like)
1 tsp canola oil
Wraps and Garnishes
4 small whole wheat naan breads, warmed
Lime wedges
Chopped cilantro

Prepare the Slaw

In a small bowl, whisk together yogurt, mayonnaise, lime juice and olive oil. In a large salad bowl, toss together red onion and coleslaw mix. Pour in the dressing, and toss again until slaw is evenly coated. Cover and refrigerate until ready to assemble the wraps.

Prepare the Shrimp

In small bowl, combine shrimp, cilantro, lime juice, salt, cumin and chipotle pepper. Marinate for 5 minutes (any longer and the lime will start to "cook" the shrimp). Meanwhile, heat the oil in a grill pan or heavy-bottomed skillet over med-high heat. Add shrimp and cook for 2 minutes on each side, or until pink and opaque all the way through. Cut naan in half and put in oven on baking sheet while the shrimp cook and heat for about 4 minutes until slightly toasted but still flexible enough to use as a wrap.

Assemble the Wraps

To serve, place 5 shrimp on each naan. Top with a spoonful of slaw, a spritz of lime, and a sprinkling of cilantro. Fold up like a taco, and eat immediately.