Lemon Corn Shrimp Wraps

Prep Time:

Cook Time:

Serves: 4


  • 1 can (15oz.) Green Valley organic Whole Kernel Corn, drained

  • 2 tablespoons butter

  • 3 lemons

  • 1 lb. shrimp

  • 1 garlic clove, minced

  • extra-virgin olive oil

  • Freshly ground black pepper

  • ½ cup chopped red onion

  • 2 tablespoons red wine vinegar

  • ½ teaspoon Dijon mustard

  • 1 cup chopped lettuce

  • 4 Whole Wheat or Spinach Tortilla Wraps

  • sea salt


  1. Melt butter over medium heat and cook corn in a large skillet until charred, about 4 minutes. Remove corn and sear 2 halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.

  2. Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Wipe out large skillet and heat back to medium-high heat, then sauté the shrimp until cooked through and pink, about 3 minutes.

  3. In a large mixing bowl, combine corn, onion, ½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon olive oil, vinegar, mustard. Mix in lettuce and divide filling between four large wraps.

  4. Divide shrimp across wraps, squeeze caramelized lemon wedges, then fold each wrap.

Final Step

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