Secret Recipe Club: Chile-Lime Shrimp Naan Wraps

Would you look at that?  It’s already time for another installment of the Secret Recipe Club. If someone can tell me where the hell November went, I’d really appreciate it… it feels like my last SRC post was just a week ago!

Chile-Lime Shrimp Naan Wraps

Anyway, my assigned blogger for this months’ Secret Recipe Club is Susie at Eat Little, Eat Big, who hails from the island of Maui in beautiful Hawaii.

Her blog is just a little over a year old, but it’s already chock-full of delicious healthy recipes covering a wide range of dishes and cuisines, plus loads of food-related photos from her travels. Pretty impressive, especially compared to the 40-something posts with cringe-worthy photos I managed to scrape together in my first year of blogging. :)

There were lots of recipes that caught my eye when I first browsed Susie’s blog (including some Bacon, Egg and Cheese Scone Muffins that I plan on trying next time I’m making a big pot of chili), but since I happened to have a bag of shrimp in the freezer that were just begging to be turned into something delicious, I decided to go with her recipe for Chile Lime Shrimp Naan Wraps… and boy, was I ever happy I did!

Chile-Lime Shrimp Naan Wraps

The marinade gave the shrimp a really great hint of smoky heat, along with fresh pops of lime and cilantro that accented their natural sweetness. Wrapped up in pillowy-soft freshly-baked Red Fife naan (made from Indian Simmer’s Homemade Naan recipe from Tasty Kitchen) and accompanied by a quick coleslaw dressed in a creamy yogurt-based chile-lime dressing, they were gobbled up in a matter of minutes.

Now, if you took the time to check Susie’s site before reading this far, you probably know that her recipe didn’t include any coleslaw… but I never pass up an opportunity to shove more stuff into my sandwiches, and coleslaw is a seriously under-appreciated sandwich filling, in my opinion.

Homemade Naans

And besides, in Baja California, shrimp tacos are usually stuffed with shredded cabbage, so this just seemed like the next logical step in the whole fusion-shrimp-taco concept – especially because the cool, crunchy slaw works so well as a contrast to the shrimp and the naan, both in terms of temperature and texture.

That said, feel free to omit it if you’re not a fan of coleslaw, and swap it out for the spoonful of yogurt (or sour cream) that Susie uses to top her version off. I can vouch for the fact that they’re pretty darn delicious eaten that way, too. :)

Along with a few wedges of avocado drizzled with lime juice, it was exactly the kind of dinner I was craving on a dark, rainy, almost-winter evening – fast, flavourful and fresh. Thanks, Susie!


5.0 from 2 reviews
Chile-Lime Shrimp Naan Wraps
Prep time
Cook time
Total time
Fresh and flavourful, these fusion shrimp wraps combine the best of two worlds - zippy Mexican-inspired chile-lime shrimp and coleslaw with soft, pillowy Indian naan.
Recipe type: Main
Serves: 4
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
  1. In a small bowl, whisk together yogurt, mayonnaise, lime juice and olive oil.
  2. In a large salad bowl, toss together red onion and coleslaw mix. Pour in the dressing, and toss again until slaw is evenly coated.
  3. Cover and refrigerate until ready to assemble the wraps.
Prepare the Shrimp
  1. 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).
  2. 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.
  3. 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
  1. To serve, place 5 shrimp on each naan (if using full-sized store-bought naan, use a half-naan for each serving). Top with a spoonful of slaw, a spritz of lime, and a sprinkling of cilantro. Fold up like a taco, and eat immediately.


  1. Dan @ Dan's Good Side says

    This is reminding me of summer and making me very, very sad that we have five cold months left! ;) Hopefully at some point in those months, I can escape to warm climate with shrimp tacos. Until then…

  2. Cooking Rookie says

    Delicious! And a gorgeous photo too :-). what a great pick for SRC! When will I be assigned your blog so that I can make this ;-) ?

  3. Peggy says

    This looks amazing! I’m a sucker for fusion taco/wraps and this is by far one of the best looking ones I’ve seen =) Great choice for this month’s SRC Isabelle!

  4. Jeff says

    ZOMG. Is that okay that I described this recipe that way? It really seemed to be the only word that suited the whole caboodle… Delicious!

  5. Magic of Spice says

    I think I just lost my comment but sorry if this a repeat.
    Great recipe and the addition of that wonderful slaw makes perfection :)

  6. Hester @ Alchemy in the Kitchen says

    That slaw sounds out of this world and perfect with the shrimp, Isabelle. Mouthwatering photos. This is totally the wrong time of night to be reading your blog. I am hungry all over again!

  7. Shelby says

    This would definitely attract my attention, I’ve made chili lime shrimp before and I’ve made shrimp tacos, but never with naan and coleslaw – a definite recipe I will try out!

  8. Anne@frommysweetheart says

    Isabelle….these wraps are beautiful! I don’t know where November went, but in looking at your beautiful shrimp….you are pulling me right out of December, too! Love that you added the cole slaw! And what a great recipe from Susie! : )

  9. Sudha says

    This is heavenly Isabelle!The juicy shrimp pieces look so succulent and chili and lime is a legendary combo.Lovely recipe!

  10. Ginny says

    Mmmmmmm…looks so incredible! Love the photos. I, too, love the addition of coleslaw to the recipe. This is so many light-years ahead in “healthy” compared to my Mocha-Chocolate Cake with Caramel-Pecan Filling! Thanks for your sweet comment on my blog.

  11. jules @ bananamondaes says

    I’m obsessed with shrimp so always glad to get a nice inspiring recipe. Great.

  12. Kiri W. says

    Oooh, this sounds beyond delicious! I love the chile-lime dressing, and naan must be about my favorite flat bread out there. Great recipe!

  13. sara says

    These wraps look so tasty! Love all the flavors going on here, especially using naan as a wrap!

  14. Susie Bee on Maui says

    Hey Isabelle-what a great idea to add the cole slaw. I will definitely try that next time. Glad to meet you via SRC!

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