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YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Shrimp, medium, peeled/deveined | 450 g / 1 lb | 42/50 count |
| Cumin, ground | 4 g | 2 tsp |
| Chilli powder | 2 g | 1 tsp |
| Lime juice | – | 1 lime |
| Cilantro, chopped | 7 g | 2 tbsp |
| Garlic, minced | – | 2 cloves |
| Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Romaine lettuce cut into 8 “cups” | – | 1 head |
| Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
| Avocado, sliced | – | 1 avocado |
| Sour cream | for serving | ¼ cup |
| Cilantro, chopped | for garnish | – |
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2 In a large skillet over medium heat, heat olive oil. Add shrimp and cook until pink, about 2 minutes per side.
3 Spoon a portion of the shrimp into a lettuce cup. Add avocado. Drizzle with sour cream and garnish with cilantro. Serve. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Add any other vegetables to the wraps that you wish, including tomato and shredded carrot
- You can substitute plain yogurt for sour cream
- Alternatively, you can use Boston Bibb or butter lettuce leaves
- You can substitute the shrimp for ground chicken, turkey, pork, or tofu
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