Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese Recipe
If you’re ready to take your Tex-Mex cravings to a whole new level, Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese are about to become your new obsession. Imagine juicy, seasoned shrimp, bold nacho cheese, two kinds of melty cheese, zesty veggies, and a satisfying blend of beans and corn all snuggled into a golden, crispy tortilla wrap. It’s the kind of dish that brings big, bold flavors in every bite and satisfies both your craving for spice and comfort. Whether you’re hosting a fun family dinner or jazzing up an ordinary weekday, these wraps are the ultimate fusion of shrimp nachos and cheesy burrito goodness.
Ingredients You’ll Need
You don’t need a long grocery list to put together these irresistible wraps, but every ingredient plays an important part in building up the flavor party. The combination of bold spices, fresh veggies, and creamy cheese gives the Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese their signature kick and satisfying texture.
- Large shrimp (1 lb, peeled and deveined): Fresh or thawed shrimp brings juicy, sweet flavor and a wonderful bite as the main protein.
- Olive oil (1 tbsp): Helps the spices stick to the shrimp and promotes a gorgeous sear when cooking.
- Chili powder (1 tsp): Lends smoky, bold heat for that classic nacho flair.
- Cumin (1/2 tsp): Adds an earthy undertone and warmth to the shrimp seasoning.
- Garlic powder (1/2 tsp): Brings savory aroma and flavor that complements both shrimp and veggies.
- Smoked paprika (1/4 tsp): Just a hint gives subtle smokiness and that irresistible color.
- Salt and black pepper: Enhances all the other spices and balances every bite.
- Large flour tortillas (4): Soft and flexible—you’ll want the largest you can find for maximum stuffing!
- Shredded cheddar or Mexican blend cheese (1 1/2 cups): A melting cheese that gives the wraps gooey, cheddary richness.
- Nacho cheese sauce (1/2 cup): Creamy, tangy, and ultra-satisfying—think ballpark nachos in wrap form.
- Canned black beans, drained and rinsed (1/2 cup): For heartiness and fiber, with mild flavor and creamy texture.
- Corn kernels (1/2 cup): Pops of sweet crunch; fresh, frozen, or canned all work beautifully.
- Diced tomatoes (1/2 cup): Juicy bursts of brightness that cut through the richness.
- Chopped red onion (1/4 cup): Sharp, zippy bite for big flavor.
- Sliced jalapeños (1/4 cup, optional): Bring some heat if you want a fiery touch—the more, the bolder!
- Sour cream or Greek yogurt (1/4 cup): Creamy coolness that balances all the spicy and savory notes.
- Chopped fresh cilantro (2 tbsp): Adds herby freshness and a pop of bright color right at the end.
How to Make Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese
Step 1: Season and Prep the Shrimp
Start by tossing your cleaned shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. This spice blend soaks into the shrimp, giving them a punchy, Tex-Mex kick from the get-go. Get your shrimp nice and evenly coated so every bite is full of flavor.
Step 2: Sear the Shrimp to Juicy Perfection
Heat a large skillet over medium-high until it’s just about smoking. Add your seasoned shrimp and let them cook for 2 to 3 minutes on each side, flipping just once, until they’re gorgeously pink and a little golden around the edges. Move them to a plate when they’re done so they stay plump and juicy.
Step 3: Warm and Soften the Tortillas
Tortillas are easier to roll—and way less likely to tear—when they’re soft and pliable. A quick zap in the microwave (about 10 seconds per tortilla) or a minute in a warm skillet will do the trick. This small step makes assembling your Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese much smoother.
Step 4: Layer Up the Bomb Filling
Lay each tortilla flat, and start with a generous sprinkle of shredded cheese right in the middle. Top that with a spoonful of nacho cheese sauce, followed by black beans, corn, your sizzling shrimp, diced tomatoes, red onion, jalapeños (for those who dare!), and a dollop of sour cream. Don’t forget: a good wrap is all about balanced layers, so resist the urge to overstuff!
Step 5: Roll and Toast to Crispy Gold
To make each tortilla a proper wrap, fold the sides inward, then roll up tightly from the bottom—tucking as you go, burrito-style. Wipe out your skillet, then place the wraps seam-side down and toast over medium heat for 2 to 3 minutes per side. You’re looking for that crave-worthy golden crust and melty cheese inside. That final toasting step makes all the difference!
Step 6: Slice, Garnish, and Enjoy
Once your Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese are golden and cheese is oozing, slice them in half for the ultimate reveal. Sprinkle with fresh cilantro and get ready to take a bite of pure Tex-Mex delight.
How to Serve Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese
Garnishes
A finishing touch of freshly chopped cilantro is non-negotiable for these wraps. Add a few extra jalapeño slices, a drizzle more nacho cheese, or even a mound of finely diced tomatoes and scallions. Whatever you choose, a bit of green and freshness takes your Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese from “delicious” to “absolutely irresistible.”
Side Dishes
Brighten up your plate with tangy lime wedges, a scoop of guacamole, or some fresh salsa on the side. Mexican rice or zesty corn salad plays up those south-of-the-border flavors, while crispy tortilla chips add that perfect, salty crunch alongside your wrap.
Creative Ways to Present
For a fun, party-ready twist, slice the wraps into thirds and skewer each piece with a long toothpick—great for game day or appetizers. Want to go full nacho mode? Slice them open and serve each piece topped with extra cheese, pico de gallo, and a dollop of sour cream for a loaded platter effect. However you serve, these wraps always steal the show.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese tightly in foil or place them in an airtight container. They’ll keep well in the fridge for up to two days, though the tortilla might soften a bit after chilling. If you think ahead, store the filling separate from the tortillas and assemble fresh for best texture.
Freezing
Freezing these wraps is totally doable! Let them cool completely, then wrap individually in foil and place in a freezer-safe bag. They can be frozen for up to one month. For best results, thaw overnight in the fridge before reheating, to help the filling maintain its creamy, cheesy goodness without getting watery.
Reheating
The best way to revive a refrigerated or thawed wrap is in a skillet over medium heat—just like you cooked it originally. This crisps up the tortilla and re-melts the cheese inside. Covering the skillet for a minute with a lid helps the centers heat all the way through. Avoid microwaving if you can, as this tends to make the tortilla rubbery.
FAQs
Can I use pre-cooked shrimp in Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese?
Absolutely! Pre-cooked shrimp are a huge time-saver—just toss them with the spices and a little oil, heat through until warm and fragrant, then use as directed. You’ll sacrifice a touch of caramelization but still get great flavor.
What’s the best way to make these extra crispy?
To really amp up the crunch, use an air fryer to toast your wraps after rolling. Just a few minutes at 400°F turns them golden and makes the cheese inside perfectly gooey. You can also add a sprinkle of crushed tortilla chips inside the wrap before rolling for even more texture.
Are there ways to make these wraps spicier?
Definitely! Add more jalapeños, a dash of hot sauce, or use a spicier cheese blend. For those who love a real kick, a chipotle crema or diced chipotle peppers in adobo sauce would take these Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese right over the top.
Can I substitute other proteins?
Of course! Try these wraps with cooked chicken, steak, or even roasted veggies for a pescatarian-friendly or vegetarian version. The seasoning blend pairs perfectly with a variety of fillings, so you can mix it up to suit your mood or pantry.
How do I prevent the wraps from getting soggy?
Make sure any wet ingredients (like tomatoes or beans) are well drained, and serve the wraps freshly toasted. If you’re prepping ahead, keep the filling and tortillas separate until just before serving. That way, every Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese will have the perfect balance of crispy outside and creamy, cheesy filling inside.
Final Thoughts
This is no ordinary shrimp wrap—it’s a handheld fiesta you’ll want in your regular dinner rotation. I hope you give these Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese a try. One bite, and you’ll see why they’ve earned their “bomb” status! Enjoy, and don’t forget to share the love (and maybe a wrap or two) with friends and family.
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Loaded Shrimp Nacho Bomb Wraps with Shrimp and Cheese Recipe
- Total Time: 25 minutes
- Yield: 4 wraps 1x
- Diet: Non-Vegetarian
Description
These Loaded Shrimp Nacho Bomb Wraps are bursting with flavor and perfect for a delicious meal. Packed with succulent shrimp, gooey cheese, and a variety of tasty toppings, these wraps are sure to be a hit with your family and friends.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
For the Wraps:
- 4 large flour tortillas
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup nacho cheese sauce
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup sliced jalapeños (optional)
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp chopped cilantro
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated. Cook in a skillet until pink and fully cooked.
- Assemble the Wraps: Warm tortillas, layer with cheeses, nacho sauce, beans, corn, cooked shrimp, tomatoes, onion, jalapeños, and sour cream. Roll up tightly.
- Toast the Wraps: Toast the wraps in a skillet until golden brown and cheese is melted. Serve warm, garnished with cilantro.
Notes
- Use pre-cooked shrimp to save time.
- Add crushed tortilla chips inside for extra crunch.
- These wraps are also great in the air fryer for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 wrap
- Calories: 490
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 160mg
