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.
Recipe by Crumb: A Food Blog at