Cilantro-Lime Shrimp & Avocado Lettuce Wraps
Nutritional Information
Plump sautéed shrimp tossed with bright cilantro and lime, paired with creamy avocado in crisp butter lettuce cups. A handheld, whole-food keto snack or light meal.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs shrimp, peeled and deveined (about 12 large)
- 1 each ripe avocado, sliced
- 8 leaves butter lettuce or romaine leaves
- 1 cup fresh cilantro, chopped
- 1 each lime, zested and juiced
- 1 small jalapeño, seeded and minced (optional)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Pat shrimp dry and season with salt and pepper. Heat a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until opaque and just cooked through. (No oil needed; shrimp release moisture and will cook in their own juices.)
In a bowl, toss cooked shrimp with chopped cilantro, lime zest and juice, and minced jalapeño if using.
Arrange lettuce leaves, add sliced avocado to each, top with the cilantro-lime shrimp and serve immediately as wraps.
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