Save It Shrimp and Cheddar Collard Green Wraps are my go-to when I want something bright satisfying and full of flavor. With juicy shrimp sharp cheese and crunchy veggies all bundled up in heartily fresh collard greens this recipe makes it easy to enjoy a balanced meal whether you are packing lunch or serving a light dinner to friends.
I first made these wraps for a picnic and now they are my most requested meal on sunny weekends. As someone who craves big bold flavors I love how the shrimp and smoked paprika play off sweet peppers and creamy avocado.
Ingredients
- Medium shrimp: peeled and deveined gives you that sweet briny seafood flavor and a good boost of protein Choose shrimp that smells fresh with firm translucent flesh
- Collard green leaves: large and sturdy enough to hold all the fillings Seek out leaves with deep green color and minimal browning
- Carrot: julienned for crispness and gentle sweetness Opt for firm carrots without soft spots
- Red bell pepper: thinly sliced adds juicy crunch and a hit of color Look for bright shiny skins
- Red onion: thinly sliced offers mild bite and zing Pick onions with no sprouting and tight outer skin
- Avocado: sliced creamy texture that balances out the other fillings Choose avocados that yield slightly when gently pressed
- Sharp cheddar cheese: shredded provides tang and richness Go for aged blocks and shred it yourself for best melt and bold flavor
- Olive oil: enhances marinading and sautéing Try to choose extra virgin for pure taste
- Fresh lemon juice: brightens everything with zing Opt for glossy heavy lemons for best juice yield
- Garlic clove: minced packs in punchy aromatic flavor Go for firm plump cloves
- Smoked paprika: adds a subtle smoky intrigue Choose Spanish smoked paprika for most authentic flavor
- Sea salt: deepens all the other tastes Use flaky sea salt when you can
- Ground black pepper: gives a warming edge Go for freshly cracked if possible
Instructions
- Marinate the Shrimp:
- Combine peeled shrimp with olive oil lemon juice minced garlic smoked paprika sea salt and ground black pepper in a bowl Toss everything together and let it soak in the flavors for at least ten minutes This step infuses the shrimp with brightness and a subtle smokiness that carries through the whole wrap
- Blanch the Collard Greens:
- While the shrimp marinate bring a big pot of water to a rapid boil Submerge your collard leaves for thirty seconds just enough to soften them but keep their color vibrant Quickly transfer the leaves to an ice bath to halt cooking then dry thoroughly with paper towels This process ensures pliable yet sturdy wraps
- Cook the Shrimp:
- Heat a skillet over medium high Once hot spread the marinated shrimp evenly in the pan Sauté each side two to three minutes until the shrimp are pink and opaque Remove them immediately so they stay plump and juicy
- Assemble the Wraps:
- Lay each collard leaf flat on your work surface Place sautéed shrimp shredded sharp cheddar carrot red bell pepper red onion and creamy avocado down the center Arrange the layers for even filling in every bite
- Wrap It Up:
- Fold in the sides of the collard like you are making a burrito and roll from the base up holding everything tightly as you go The trick is to keep it snug so nothing falls out
- Slice and Serve:
- With a sharp knife cut each wrap in half at a bias Arrange on plates and serve right away for the ultimate crunch and freshness
Save It My favorite part of these wraps is always the cheddar The sharp bite of the cheese against sweet shrimp and fresh vegetables is pure comfort My kids once helped me roll them up for a picnic at the park and now assembling the wraps together has become our family tradition
Storage Tips
Keep any leftover wraps tightly wrapped in plastic wrap or a reusable container Store in the refrigerator and try to eat within twenty four hours for maximum freshness The blanched collard greens will keep the veggies crisp but avocado may brown slightly
Ingredient Substitutions
Swap cheddar with pepper jack or Monterey Jack for a new flavor profile Crab or cooked chicken works instead of shrimp If collard greens are unavailable large Swiss chard leaves or butter lettuce make good alternatives Just be sure to blanch chard but use lettuce raw
Serving Suggestions
Serve alongside a fresh tomato salad or a citrus fruit salad for a colorful lunch A light soup or a little Greek yogurt with herbs adds a creamy side My friends love a drizzle of hot sauce or a dollop of Greek yogurt tucked inside the wrap
Cultural and Historical Context
Collard greens have been a staple vegetable in Southern American cuisine known for their robust leaves and mild earthy flavor Using them as a wrap is a modern spin inspired by both traditional Southern cooking and a global move toward low carb wraps You get all the hearty southern flavors in a new easy to eat style
Seasonal Adaptations
In winter swap bell pepper for thinly sliced fennel or celery In summer toss in fresh corn kernels or thinly sliced cucumber For peak nutrition and flavor use veggies that are seasonally available and at their crunchiest
Helpful Notes
Use extra care when trimming the tough stem from collard leaves for best rolling softness Always pat the blanched collard greens dry to prevent soggy wraps Chill your wrap ingredients for a super crisp cool bite
Success Stories
My friend tried these wraps after her workout group and now she makes a big platter every week for meal prep They grab one for a workday lunch and say it holds up perfectly as a low carb meal for the whole week
Freezer Meal Conversion
Freezing these wraps is not recommended as raw vegetables and avocado become mushy after thawing Instead prepare all fillings store them separately and assemble wraps fresh before serving for best taste
Save It Enjoy these wraps as a bright addition to any meal They are quick to make and always bring people together around the table
Common Questions About Recipes
- → Can I substitute the shrimp with another protein?
Yes, chicken, tofu, or even grilled fish can be used instead of shrimp, but adjust cooking time accordingly.
- → How do I keep collard greens from tearing while rolling?
Blanch the leaves briefly in boiling water, then cool in an ice bath. This makes them flexible and less likely to tear.
- → Are these wraps suitable for meal prep?
They are best served fresh but can be refrigerated for up to 24 hours. Keep avocado separate until serving for best texture.
- → What other cheeses work well?
Monterey Jack or pepper jack are excellent alternatives, offering creaminess or a spicy kick.
- → Is this dish suitable for gluten-free diets?
Yes, collard greens replace traditional wraps, making this meal naturally gluten-free and low carb.
- → What’s a good sauce pairing?
Greek yogurt, sriracha, or a tangy vinaigrette complement the flavors and add moisture.