Shrimp Avocado Lettuce Wraps

When you want something light for lunch, lettuce wraps are the way to go. These are perfect for meal prepping too, as you can keep all ingredients separated in a container until it’s time to assemble for lunch.

In all honesty, this recipe came about because I was trying to use up some produce before it went bad. I had lettuce, half a tomato, and half an avocado waiting to be used instead of thrown in the trash (which I’m notorious for doing with my produce). I had some frozen shrimp and thus, these wraps came about. A low-carb alternative to shrimp tacos if you will.

COOK: My favorite way to prepare shrimp is with onions and peppers, almost like a fajita. I season my shrimp with salt, pepper, blackened seasoning, and a little Adobo. Then I butter up my pan and sauté diced onion and bell peppers. To save time, I buy a bag of frozen onions and peppers that are already diced and ready to go.

Once the veggies have a nice brown to them, I add my cooked shrimp to the pan. It only takes a few minutes for everything to become coated in buttery deliciousness.

ASSEMBLE: I use romaine lettuce because I like how crisp it is and how it acts perfectly like a tortilla, only no carbs! I spread some mashed avocado in the bottom that I mixed with lemon juice and diced tomato. I also add salt, pepper, garlic and onion powder to add a little flavor. Add 3-4 shrimp per wrap then top with the onions and peppers. I topped the shrimp with more mashed avocado and a dollop of sour cream. Oh my heavens this lunch is light, flavorful, and a new favorite in my household!

How to make Shrimp Avocado Lettuce Wraps:

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