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!
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!
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 using 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.
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!
- 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
- 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
- 4 small whole wheat naan breads, warmed
- Lime wedges
- Chopped cilantro
- In a small bowl, whisk together yogurt, mayonnaise, lime juice and olive oil.
- In a large salad bowl, toss together red onion and coleslaw mix. Pour in the dressing, and toss again until slaw is evenly coated.
- Cover and refrigerate until ready to assemble the wraps.
- 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).
- 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.
- 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.
- 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.