Pesto shrimp wraps recipe

Shrimp wraps recipe

Recipes Homepage Appetizers Beverage Bread/Muffins Cakes Candy Casseroles Cookies Desserts Donuts, Coffee Cakes Meats Recipes Pies, Pastries Salads Veggie Recipes Syr-Area Home Page


Beef Poultry Pork Cod Fish Gravey, Baked Potato Golden Cheese and Shrimp Salmon Cakes Lemon Garlic, Shrimp Pasta Pesto Shrimp Wraps Shrimp Scorpio

Pesto shrimp wraps

This recipe is from Costco Connection Magazine (March 2025) Farm to Table.

   Ingredients required
2 tablespoons olive or avocado oil
32 raw easy peel shrimp, thawed and peeled
2 cups cooked couscous
2 tablespoons Italian dressing
1/2 cup mayonnaise
1/2 cup pesto
8 - 10 inch wraps of choice
One cup, red, bell peppers, mints, plus more for garnish
2 1/2 cups packed baby spinach leaves
One cup almonds, sliced
Fresh basil, chop

Instructions for Pesto shrimp wraps Recipe

Heat oil in a large skillet. Add shrimp and saute until white or opaque in the center, and internal temperature reaches 145°F.

In a small bowl, mix couscous with dressing. In another small bowl, mix mayonnaise, and pesto.

Leaving a 1 inch border, spread each wrap with 2 tablespoons mayonnaise, 2 tablespoons bell pepper, 1/3 cup spinach leaves, 1/4 cup couscous mixture, four shrimp and 2 tablespoons almonds.

Roll up tightly, then cut each wrap in half diagonally. Sprinkle chopped basil and minced red Bull pepper as garnish.

Makes eight wraps.

Enjoy quick and easy recipes from an old cookbook made about fifty years ago from a rural community plus a recipe from the White House, Mrs.Gerald Ford, the First Lady's Strawberry Blitz Torte recipe about 1975. Also a recipe from the Vice Presidents wife, Mrs. Nelson Rockefeller.

Pesto shrimp wraps recipe