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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This looks really tasty, and perfect in the new year!