Spicy Shrimp Taco Lettuce Wraps

Spicy Shrimp Taco Lettuce Wraps

These flavour-packed tacos are low carb and keto and they make an amazing lunch or dinner!

Prep: 10 mins | Cook: 5 mins | Servings: 4

INGREDIENTS:

  • 20 med shrimp, peeled & deveined (about 1lb)
  • 8-12 lettuce leaves
  • 1 tbsp oil of choice
  • 1 clove garlic, minced
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp kosher salt
  • 1 tbsp olive oil
  •  squeeze of lime optional

Avocado Salsa:

  • 1 avocado cut into chunks
  • 1 tomato, chopped
  • ¼ cup fresh cilantro leaves, coarsely chopped
  • 1 tbsp lime juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cilantro Sauce:
  • ¼ cup sour cream
  • ¼ cup cilantro
  • 1 clove garlic
  • 1 tbsp fresh lime juice
  •  salt and pepper, to taste

DIRECTIONS:

In a medium bowl whisk together olive oil, garlic, cumin, chili, and salt. Add shrimp and mix until shrimp is covered in seasoning. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook 2-3 minutes per side or until shrimp is cooked through. Turn off heat and finish with a squeeze of lime (optional).

To make avocado tomato salsa:

In a medium bowl, gently combine tomato, avocado, cilantro, lime juice and a sprinkle of salt and pepper and mix thoroughly. Set aside.

To make the Cilantro Sauce:

Add the sour cream, garlic, cilantro, lime and salt and pepper to a food processor. Blend for 30 seconds until creamy.

Place two romaine lettuce leaves on top of each other for each wrap.

Top with 4-5 pieces of shrimp, a few tablespoons of avocado salsa and a generous drizzle of the cilantro sauce.

Enjoy hot or cold!

Author: LivingSpaces

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