Cilantro Lime Shrimp Wraps

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YIELD

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TOTAL TIME

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DIFFICULTY

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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

[/vc_column_text][/vc_column][vc_column width=”1/6″][/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]METHOD[/vc_column_text][vc_column_text]In a large bowl, combine shrimp, cumin, lime juice, cilantro, garlic, and olive oil. Season with salt and pepper. Marinate in the refrigerator for 10 minutes. 

In a large skillet over medium heat, heat olive oil. Add shrimp and cook until pink, about 2 minutes per side.

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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