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Avocado & Shrimp Lettuce Wraps Recipe

Avocado & Shrimp Lettuce Wraps Recipe
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★★★★★

5.1 from 16 reviews

These Avocado & Shrimp Lettuce Wraps are a refreshing and flavorful dish combining succulent sautéed shrimp with creamy avocado, zesty lime, fresh vegetables, and aromatic herbs, all wrapped in tender butter lettuce leaves. Perfect as a light lunch, appetizer, or healthy snack, they offer a delightful blend of textures and vibrant flavors with a hint of heat optional.

Ingredients

Scale

Shrimp and Seasoning

  • 1 lb Large Shrimp (21–25 count), peeled and deveined
  • 1 tbsp Extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Avocado Mixture

  • 2 large ripe avocados, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, quartered or halved
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • Salt and pepper, to taste

Wrap and Garnish

  • 1 head butter lettuce (or romaine/iceberg), leaves separated, washed, and dried
  • Optional garnishes: sesame seeds, sriracha mayo, extra lime wedges

Instructions

  1. Prepare the Shrimp: Pat the peeled and deveined shrimp dry with paper towels to ensure they sear properly. Season the shrimp generously with salt, freshly ground black pepper, and red pepper flakes if using.
  2. Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  3. Sauté Shrimp: Add the seasoned shrimp in a single layer, avoiding overcrowding by cooking in batches if needed. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and allow to cool slightly. Optionally, chop into bite-sized pieces.
  4. Prepare the Avocado Mixture: In a medium bowl, gently combine diced avocados, finely diced red onion, quartered cherry tomatoes, chopped cilantro, and freshly squeezed lime juice. Season with a pinch of salt and pepper, folding gently to maintain texture without mashing the avocado.
  5. Combine Shrimp and Avocado: Add the cooled cooked shrimp to the avocado mixture and gently toss together. Adjust seasoning with additional salt, pepper, or lime juice if necessary.
  6. Assemble the Lettuce Wraps: Separate and wash the butter lettuce leaves thoroughly and pat dry. Spoon a generous amount of the shrimp and avocado mixture onto each leaf.
  7. Serve: Arrange the filled lettuce wraps on a platter. Garnish with sesame seeds, a drizzle of sriracha mayo, or extra lime wedges as desired. Serve immediately for best freshness.

Notes

  • Use fresh or properly thawed frozen shrimp for the best flavor and texture.
  • Butter lettuce is preferred for its tenderness and pliability, but romaine or iceberg lettuce can be used as alternatives.
  • Adjust red pepper flakes to control spiciness or omit entirely for a milder dish.
  • To prevent avocado browning, add lime juice and prepare just before serving.
  • These wraps can be served as a light lunch, appetizer, or party finger food.
  • For extra protein, serve alongside a quinoa salad or steamed vegetables.

Nutrition

Keywords: Avocado shrimp lettuce wraps, healthy shrimp recipes, low carb wraps, easy lunch recipes, seafood appetizers

Find it online: https://cookedbycleo.com/avocado-and-shrimp-lettuce-wraps-recipe/