Description
Light and refreshing shrimp lettuce wraps with creamy avocado, juicy shrimp, and crisp vegetables. This quick and healthy dish is packed with flavor and perfect for a low-carb lunch or dinner.
Ingredients
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1 large avocado, diced
- 1/4 cup (40 g) red onion, finely chopped
- 1/2 cup (75 g) cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 12 large lettuce leaves (such as romaine or butter lettuce)
- 1 tablespoon soy sauce or tamari (optional)
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Heat olive oil in a pan over medium heat.
- Add shrimp, garlic, paprika, salt, and black pepper. Cook for 2–3 minutes per side until shrimp turn pink and opaque.
- Remove shrimp from heat and drizzle with lime juice. Let cool slightly, then chop into bite-sized pieces.
- In a bowl, combine shrimp with diced avocado, red onion, cherry tomatoes, and cilantro. Gently mix to keep the avocado chunky.
- If desired, stir in soy sauce and honey for added flavor.
- Spoon the shrimp mixture into clean lettuce leaves.
- Arrange on a serving plate and serve immediately while fresh and crisp.
Notes
- Use fully thawed and patted-dry shrimp for best texture.
- Butter lettuce and romaine work best for sturdy wraps.
- Add diced mango for a sweet variation.
- Mix in sriracha or chopped chili for extra heat.
- Shredded carrots or cucumber add extra crunch.
- Store filling separately from lettuce to keep leaves crisp.
- Consume within 2 days for best freshness.
- Serve chilled or at room temperature for best flavor.
Nutrition
- Serving Size: 3 wraps
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 180 mg
