Mesquite Wraps: Mojo Grilled Shrimp

Mesquite Wraps: Mojo Grilled Shrimp

Mesquite Wraps: Mojo Grilled Shrimp - recipe provided by Mission. 

This Mesquite Wraps with Mojo Grilled Shrimp recipe is a delightful fusion of bold flavors and savory grilled shrimp, perfect for a quick and delicious meal.

INGREDIENTS:

• ½ cup cider vinegar
• 1½ tsp. salt, divided 
• 1 tsp. granulated sugar 
• ½ cup orange juice 
• ½ cup lime juice 
• ½ cup olive oil 
• 4 cloves garlic, minced 
• 1 tsp. ground cumin 
• 1 tsp. dried oregano 
• 1 tsp. chili powder 
• ½ tsp. pepper 
• 1 lb. large peeled, deveined shrimp, tails removed 
• 2 cups shredded cabbage 1½ cups canned black beans, drained and rinsed 
• 1 avocado, halved, pitted, peeled and sliced 
• ½ cup finely crumbled Cotija cheese 
• 2 tbsp. finely chopped cilantro

INSTRUCTIONS

Prepare the Pickled Red Onion

Start by slicing the red onion into thin strips or rings. You can use a sharp chef’s knife, or for even, thin slices, a mandoline slicer is perfect. The goal is to have thin, uniform pieces that will pickle quickly and evenly.

In a small mixing bowl, combine ½ cup cider vinegar, 1 tsp. salt, and 1 tsp. sugar. Stir these ingredients together until the salt and sugar dissolve completely in the vinegar.

Add the sliced red onion to the vinegar mixture, and make sure the onions are fully submerged in the liquid. You can press the onions down gently with the back of a spoon if necessary to ensure they're coated in the marinade.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour, but for the best flavor, leave it to marinate for up to overnight. The longer the onions sit, the more pickled and tangy they’ll become. This quick pickle adds a fresh, zesty contrast to the rich shrimp.

Prepare the Mojo Shrimp Marinade

• In a medium-sized mixing bowl, combine the following ingredients: ½ cup orange juice, ½ cup lime juice, ½ cup olive oil, 4 cloves garlic (minced), 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, and ½ tsp black pepper. Stir everything together well so that the spices, oils, and juices mix into a smooth marinade.
• Salt: Add the remaining ½ tsp salt to the marinade, and stir to incorporate. This seasoning will balance the flavors and bring out the natural sweetness of the shrimp.
• Next, add the 1 lb of peeled, deveined shrimp to the bowl, tossing them gently in the marinade to ensure they are fully coated. The citrus juices and spices will start infusing the shrimp with flavor.
• Marinating Time: Cover the bowl and place it in the fridge for at least 1 hour. This allows the shrimp to absorb the flavors from the citrus, garlic, and spices, giving them a vibrant, tangy profile. If you're short on time, even a quick 30-minute marinade will work, but longer marination results in more flavorful shrimp.

Grill the Shrimp

• Preheat the Grill: While the shrimp are marinating, preheat your grill to medium-high heat (around 375°F to 450°F). A good grilling temperature ensures a seared exterior while keeping the shrimp juicy on the inside.
• Grease the Grill Grate: Once the grill is hot, use tongs to wipe the grates with a paper towel soaked in a small amount of oil (vegetable or canola oil works well). This helps prevent the shrimp from sticking.
• Grill the Shrimp: Remove the shrimp from the marinade and shake off any excess marinade (you don’t want too much liquid on the grill). Arrange the shrimp in a single layer on the grill. Cook the shrimp for 3 to 5 minutes, turning them once halfway through, until they are opaque and slightly charred. The shrimp should have a nice grill mark and should curl into a "C" shape when done.
• Do Not Overcook: Shrimp cook very quickly, so be careful not to overdo it. Overcooked shrimp will become rubbery, so keep a close eye on them. They should be pink, opaque, and firm to the touch when done. If you’re unsure, cut one open to check for doneness.

Warm the Tortillas

• Choose Your Tortillas: Flour tortillas are the traditional choice for wraps, but you can use corn tortillas, whole wheat tortillas, or even gluten-free options depending on your dietary preferences.
• Warm the Tortillas: You can warm the tortillas in several ways:
• On the grill: Place the tortillas on the grill for about 15-20 seconds per side, just until they’re warm and slightly crispy.
• On the stovetop: Heat a dry skillet over medium heat. Add the tortillas one at a time, warming each for about 20-30 seconds per side.
• In the microwave: Stack the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for 20-30 seconds until warm and pliable.
• Keep Warm: Once warmed, place the tortillas in a clean kitchen towel to keep them warm while you assemble the wraps.

Assemble the Wraps

• Building the Wraps: Take each warm tortilla and start by adding a generous portion of grilled shrimp in the center. The shrimp should be slightly warm, with the smoky grilled flavor enhancing the tropical marinade.
• Add the Pickled Red Onion: Layer the pickled red onion on top of the shrimp. The tangy and sweet flavor of the onions will provide a nice contrast to the savory shrimp and creamy toppings.
• Cabbage: Add a handful of shredded cabbage for a crunchy texture and fresh flavor. You can use green cabbage or purple cabbage for extra color and crunch. If you want extra flavor, you can toss the cabbage in a bit of lime juice or vinaigrette.
• Black Beans: Spoon a few tablespoons of drained and rinsed canned black beans on top of the cabbage. The beans add a creamy, hearty element and help balance the lighter ingredients.
• Avocado: Add a few slices of avocado for a creamy, smooth texture that complements the flavors. Avocado’s richness will balance the tangy pickled onion and citrusy shrimp.
• Cotija Cheese: Sprinkle crumbled Cotija cheese over the top for a salty, tangy finish. If you can’t find Cotija, use feta cheese as a substitute, but Cotija adds the perfect salty and crumbly texture.
• Cilantro: Finish the wrap with a sprinkle of freshly chopped cilantro for a burst of color and herbaceous flavor. Cilantro pairs perfectly with the citrusy shrimp and adds a fresh, green note.

Serve and Enjoy

• Roll the Wrap: Once all the ingredients are layered in the tortilla, carefully fold in the sides of the tortilla and then roll it up tightly, enclosing all the fillings.
• Serve Immediately: These wraps are best enjoyed fresh, while the shrimp are still warm and juicy. Serve the wraps with a side of lime wedges for an extra citrus kick.
• Optional Dips and Sides: If you like, serve the wraps with a side of creamy ranch dressing, spicy aioli, or guacamole for dipping. A simple side salad or chips also works well with these wraps.
• Garnish: For an extra touch, sprinkle some extra cilantro or Cotija cheese on top of the wraps before serving.

FAQs

Can I use a different type of shrimp for this recipe?

Yes, you can use any type of shrimp as long as they are large, peeled, deveined, and with the tails removed. Smaller shrimp may cook faster, so adjust the grilling time accordingly.

Can I prepare the marinade and toppings ahead of time?

Yes! You can prepare the red onion marinade and the shrimp marinade up to 24 hours in advance. Just make sure to store them in the refrigerator until you are ready to use them.

What can I use instead of Cotija cheese?

If you can’t find Cotija cheese, you can substitute it with crumbled feta cheese or a mild goat cheese. Both offer a similar crumbly texture and tangy flavor.

Can I make this recipe with chicken or another protein?

Yes, you can substitute the shrimp with grilled chicken breast, beef, or even a plant-based protein like tofu. If using chicken, make sure to cook it thoroughly and adjust the cooking time.

Can I make this recipe vegetarian?

Yes, for a vegetarian version, you can skip the shrimp and substitute it with grilled vegetables like bell peppers, zucchini, or mushrooms. Black beans and avocado will still provide plenty of flavor and texture.

Can I use a different type of vinegar?

While the recipe calls for cider vinegar, you can substitute it with white wine vinegar or even rice vinegar for a slightly different flavor.

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• Classic Shrimp Scampi – A Timeless Favorite