Grilled Chimichurri Shrimp Wraps
- Level: Easy
- Yield: 2 wraps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1412
- Total Fat
- 96
- Saturated Fat
- 10
- Carbohydrates
- 79
- Dietary Fiber
- 14
- Sugar
- 7
- Protein
- 58
- Cholesterol
- 380
- Sodium
- 1479
- Total: 40 min
- Active: 30 min
Ingredients
Half a 15-ounce bag frozen french fries
1 pound 16-20 shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon steak seasoning
1 cup chimichurri sauce
2 roasted garlic naan breads
1/3 cup roasted garlic aioli
1 cup arugula
1 avocado, diced
1 vine-ripened tomato, diced
1/2 cup jarred pickled red onion
Directions
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.