Pin Shrimp and cheddar collard green wraps are my answer for those cravings when I want something satisfying but light. Wrapping savory shrimp, creamy cheddar, and a rainbow of crisp vegetables inside vibrant collard greens makes for a refreshing, hand-held meal that feels special but is quick enough for busy days. These wraps pack protein, crunch, and flavor while keeping things gluten-free and low in carbs.
I started making these a few years back when I had a bunch of collard greens from the market and wanted to avoid bread. My kids now love assembling their own at the counter it has become a weeknight tradition.
Ingredients
- Medium shrimp: peeled and deveined fresh or frozen both work check for a bright clean smell
- Large collard green leaves: sturdy enough to hold the filling look for leaves without tears or blemishes
- Carrot: julienned for crunch and sweetness choose firm carrots with bright color
- Red bell pepper: thinly sliced adds color and a sweet crisp bite smooth skin indicates freshness
- Small red onion: thinly sliced for zing pick onions with tight skins and no soft spots
- Avocado: sliced for creamy richness pick slightly soft avocados without dents
- Sharp cheddar cheese: shredded for bold flavor choose a block and shred yourself for best melt and texture
- Olive oil: helps marinade the shrimp use extra virgin for a richer taste
- Fresh lemon juice: brightens everything squeeze it fresh for the best flavor
- Garlic clove: minced to bring savory depth pick plump cloves without sprouts
- Smoked paprika: gives lovely color and smokiness Spanish paprika brings more richness
- Sea salt: brings all the flavors together choose flaky sea salt if available
- Ground black pepper: for bite use freshly cracked if possible
Instructions
- Marinate the shrimp:
- Combine shrimp olive oil lemon juice minced garlic smoked paprika salt and black pepper in a mixing bowl. Toss thoroughly so every shrimp is coated. Let the shrimp rest for ten minutes this step adds juicy flavor.
- Blanch the collard green leaves:
- Bring a large pot of water to a gentle boil. Briefly submerge each collard green leaf for thirty seconds just until bright green and slightly tender. Right away plunge the leaves into a bowl of ice water. This keeps the greens vibrant and makes them supple for rolling. Pat dry carefully with paper towels.
- Cook the shrimp:
- Heat a large skillet over medium high heat until hot. Add the marinated shrimp in an even layer. Sauté two to three minutes per side until the shrimp curl and turn pink and opaque. Remove promptly to avoid overcooking.
- Assemble the wraps:
- Lay each collard green leaf flat on a cutting board. In the center add a line of cooked shrimp shredded cheddar julienned carrot bell pepper onion and avocado slices. Do not overfill or wrapping will be tricky.
- Roll the wraps:
- First fold the sides of the collard leaf over the filling. Then roll tightly from the bottom up, making a compact wrap.
- Slice and serve:
- With a sharp knife cut each wrap in half. Serve right away for best texture.
Pin I love the way smoked paprika transforms plain shrimp into something special. My oldest always asks for extra cheddar when we make these and now it is a running joke that he races to build his wrap the cheesiest.
Storage Tips
Wraps are best eaten fresh but will keep in an airtight container for up to twenty four hours. Keep a folded paper towel tucked in the container to absorb extra moisture and maintain crunch.
Ingredient Substitutions
Swap cheddar cheese for Monterey Jack or pepper jack for a different flavor vibe. Use cooked chicken or tofu instead of shrimp for a vegetarian option. Any sturdy leafy green can stand in for collards try Swiss chard or large romaine leaves.
Serving Suggestions
These wraps are a lunchbox star or pair beautifully with a simple corn and black bean salad on the side. For a fancier dinner serve them with a bowl of tomato gazpacho.
Cultural Context
Collard greens have deep roots in Southern cooking often simmered long and slow. This wrap gives collards a modern twist making them the star of a fresh portable meal.
Seasonal Adaptations
Try grilled zucchini or cucumber in the summer for extra crunch In spring add sprouts or radish matchsticks for peppery flavor Fall is perfect for subbing in roasted butternut squash or sweet potato
Success Stories
A friend once borrowed this recipe for her book club and every guest asked for the recipe which made me beam. These wraps are kid-approved easy to scale up and always impress at brunch potlucks.
Freezer Meal Conversion
Collard leaves do not freeze well when already wrapped but you can prep the fillings ahead and freeze cooked shrimp in a single layer then thaw and assemble when ready to eat.
Pin These collard wraps deliver weeknight magic a fresh dinner or instant lunch that everyone can assemble themselves.
Recipe Q&A
- → How do I prep collard greens for wraps?
Blanch the leaves for 30 seconds in boiling water, then cool in an ice bath to soften and make rolling easier.
- → What other cheeses work well?
Monterey Jack or pepper jack are tasty alternatives, bringing different flavors to the wraps.
- → Can I make these ahead of time?
For best texture, enjoy fresh. You may refrigerate for up to 24 hours if needed, though greens may soften.
- → Is this meal suitable for gluten-free diets?
Yes. Collard greens replace bread, making the wraps naturally gluten-free and low in carbohydrates.
- → How do I keep the wraps from falling apart?
Pat collard leaves dry, arrange fillings in the center, fold sides and roll tightly from the bottom up.