Shrimp and Grits Crunch Wrap

Category: Dinner Ideas That Actually Work

Savory shrimp and grits meet Tex-Mex flair in this handheld delight. Creamy grits swirled with cheddar and scallions pair with juicy shrimp, andouille sausage, and roasted garlic stock for a flavor-packed filling. Each wrap is layered with sharp cheese, briny shrimp, and crunchy tortilla chips before being grilled to golden perfection. Bright jalapeños, smoked paprika, and a squeeze of lemon deliver just the right kick. Once crisped on the griddle, each bite offers creamy, spicy, and smoky notes with a satisfying crunch—making it a comforting Southern-inspired meal you can pick up and enjoy.

Clare Recipes
Created By Lily Chen
Updated on Thu, 07 Aug 2025 17:15:01 GMT
A Shrimp and Grits Crunch Wrap. Save
A Shrimp and Grits Crunch Wrap. | lilicooks.com

Shrimp and Grits Crunch Wrap is a handheld twist on two comforting favorites. Creamy cheesy grits meet spicy shrimp and sausage, all sealed inside a crisp tortilla with a layer of crunch. It packs plenty of flavor and fun into every bite.

I put this together on a busy weeknight when we wanted something special but easy to eat on the couch. Now we make it anytime we need a little southern flavor in a fun crispy package.

Ingredients

  • Butter: adds rich flavor and essential for soft grits and sautéing choose a high quality unsalted option
  • Jalapeno: brings bright clean heat try to find firm plump peppers
  • Stock: roasted garlic is packed with flavor but any good stock works just look for low sodium
  • Milk: gives creaminess in the grits feel free to use any unsweetened alt milk
  • Cornmeal: creates that signature grit texture select fine ground for smooth results
  • Scallions: brighten the dish and give nice color pick crisp green bunches
  • Cheddar cheese: melts smoothly choose sharp for the best flavor
  • Andouille sausage: offers smoky spice find one that snaps when sliced
  • Frozen shrimp: is convenient just look for wild caught already deveined for best taste
  • Garlic: gives depth freshly minced is best for aroma
  • Smoked paprika oregano thyme celery salt cayenne: these seasonings layer real flavor and southern warmth choose fresh dried spices
  • Lemon: lifts the shrimp and brightens everything up pick a juicy lemon with thin skin
  • White wine: provides a touch of acidity opt for something you would actually drink
  • Large tortillas: are the wrap’s backbone choose flour tortillas big enough for folding
  • Tortilla chips: bring that craveable crunch look for thick sturdy style to stay crisp

Step-by-Step Instructions

Sauté the Jalapenos:
Melt butter in a medium sauce pot over medium heat and add the diced jalapeno Stir for a few minutes so the jalapenos soften and start infusing flavor into the butter
Build the Grits Base:
Pour in the stock and milk and bring it to a gentle simmer over medium low heat Whisk in the cornmeal gradually to avoid lumps and cook on low stirring often for about twenty minutes The mixture should become creamy but not stiff
Finish the Grits:
When the grits are cooked stir in the grated cheddar cheese and sliced scallions Taste and remove from heat Add a dab more butter if the grits seem too thick They should be spreadable
Brown the Sausage:
In a large frying pan over medium high heat melt butter then add the diced andouille sausage Cook until the pieces turn golden and just start to crisp This unlocks the best flavor from the sausage fat
Sauté Shrimp and Aromatics:
Add the frozen shrimp to the pan with the sausage Stir and cook for one minute then add in the minced garlic Keep stirring as the shrimp begin to turn pink and lose their transparency After about two minutes sprinkle in the smoked paprika oregano thyme celery salt and pinch of cayenne Pour in the lemon juice and white wine Cook for another two minutes to blend flavors and finish cooking the shrimp
Build the Crunch Wrap:
Lay out a large tortilla Spoon a thin layer of grits in the center Top with a mix of shrimp sausage and all the pan juices Add a handful of tortilla chips over the filling Follow with a bit more grits to help seal the crunch layer Fold the tortilla edges toward the center to make a round package pressing gently to keep it closed
Grill the Crunch Wrap:
Heat a large skillet over medium heat and melt a dab of butter Place the wrap crease side down Cook until golden and crisp about three to four minutes Then flip and repeat on the other side Serve the wraps hot and crispy
A Shrimp and Grits Crunch Wrap. Save
A Shrimp and Grits Crunch Wrap. | lilicooks.com

I confess my favorite ingredient here is andouille Its smoky spicy layers transform the whole wrap and remind me of family trips through New Orleans where sausage and shrimp are king. Every bite sends me right back to those crowded food stalls and family laughter.

Storage Tips

Leftover wraps can be refrigerated in an airtight container for up to two days. To reheat place in a dry pan over medium heat to re crisp the tortilla. Avoid microwaving if you want that signature crunch.

Ingredient Substitutions

If you do not eat pork swap the andouille for smoked turkey sausage or skip it for a pescatarian version. Monterey Jack or smoked gouda work well if you lack cheddar. Gluten free tortillas or corn tortillas can swap in for flour if needed. Use stoneground grits if you like an extra rustic texture.

A Shrimp and Grits Crunch Wrap. Save
A Shrimp and Grits Crunch Wrap. | lilicooks.com

Serving Suggestions

Pile fresh pico de gallo or a spoon of salsa verde on top for a Tex Mex finish. Pair with a crisp green salad or charred corn for a filling meal. My family loves these with sweet tea and hot sauce on the side.

Cultural Backdrop

Shrimp and grits are a deeply southern dish usually served for breakfast or brunch. Wrapping it up crunchwrap style borrows a bit from Tex Mex fusion and brings a playful twist that bridges comfort food with street food creativity.

Recipe FAQs

→ How do you keep the crunch wrap from getting soggy?

Grill the wrap over medium heat until golden and crisp on both sides. Including tortilla chips inside also helps maintain crunch.

→ What kind of shrimp works best?

Fresh or thawed frozen shrimp, peeled and deveined, ensure a tender, juicy filling. Medium to large shrimp are ideal.

→ Can I substitute the sausage?

Andouille adds smoky depth, but chorizo or any spicy sausage works well for similar flavor and texture.

→ How spicy is this wrap?

Mild to medium spice comes from jalapeño, smoked paprika, and a pinch of cayenne. Adjust to taste by using more or less pepper.

→ What’s the best way to reheat leftovers?

Warm in a skillet over medium heat for a crisp exterior, or use a toaster oven to avoid sogginess.

→ Can I prepare components ahead of time?

Both grits and filling can be made in advance and stored separately. Assemble and grill just before serving.

Shrimp and Grits Crunch Wrap

Crispy tortilla filled with shrimp, creamy grits, andouille sausage, melty cheese, and Southern spices.

Preparation Time
10 min
Cooking Time
30 min
Overall Time
40 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American, Southern, Tex-Mex

Output: 4 Serves (4 crunchwraps)

Dietary Options: ~

Ingredients

→ For the Grits

01 2 tablespoons butter
02 1 jalapeno, diced
03 1 cup roasted garlic stock
04 1 cup milk or alternative milk
05 1/4 cup cornmeal
06 1/4 cup sliced scallions
07 1 cup grated cheddar cheese

→ For the Shrimp and Sausage Filling

08 2 tablespoons butter
09 1/4 pound andouille sausage, diced
10 1/2 pound frozen shrimp, cleaned and deveined
11 2 cloves garlic, minced
12 1/2 teaspoon smoked paprika
13 1/2 teaspoon oregano
14 1/2 teaspoon thyme
15 1/4 teaspoon celery salt
16 Pinch of cayenne pepper
17 Juice of one lemon
18 1/4 cup white wine

→ For the Wrapping

19 Large tortillas
20 Tortilla chips

Steps

Step 01

In a sauce pot, melt the butter and add the diced jalapenos. Cook for a few minutes to soften. Add the stock and milk, and bring to a simmer. Whisk in the cornmeal. Simmer on low, stirring often, until cooked (about 20 minutes). Stir in the cheddar cheese and scallions, and remove from heat. Add a little butter if the mixture seems too thick.

Step 02

In a frying pan, cook the diced andouille sausage in butter over medium-high heat until lightly browned. Add the shrimp and cook for 1 minute. Incorporate the minced garlic and cook for an additional 2 minutes. Stir in the smoked paprika, oregano, thyme, celery salt, cayenne, lemon juice, and white wine. Cook for another 2 minutes, then remove from heat.

Step 03

Start by layering the grits, then add some shrimp and its juices, followed by a layer of tortilla chips, and finish with another layer of grits. Wrap the tortilla into a circular shape, ensuring all contents are enclosed.

Step 04

Grill the wraps in a pan with a little butter on the crease side first, then flip and grill the other side until golden brown and heated through. Serve immediately.

Tips

  1. For a smoky flavor, ensure the shrimp is well-coated with spices before adding the wine and lemon juice.

Required Tools

  • Sauce pot
  • Frying pan
  • Whisk
  • Griddle or skillet

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains shellfish (shrimp)
  • Contains dairy (butter and cheddar cheese)
  • Contains gluten (tortillas may contain wheat)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 520
  • Fats: 25 g
  • Carbohydrates: 35 g
  • Proteins: 30 g