Description
Crisp lettuce leaves filled with taco-spiced shrimp, creamy avocado, fresh tomatoes, and a cooling dollop of Greek yogurt for a light, flavorful meal ready in 25 minutes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- Juice of 1 lime (about 2 tablespoons)
- 8 to 10 large romaine or butter lettuce leaves
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup Greek yogurt or light sour cream
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat until hot.
- Combine Ingredients: In a bowl, toss the shrimp with olive oil, taco seasoning, garlic powder, and lime juice until evenly coated.
- Prepare Your Cooking Vessel: Lightly grease the hot skillet with a touch of oil if needed to prevent sticking.
- Assemble the Dish: Arrange the washed lettuce leaves on a serving platter and set bowls of diced tomatoes, onion, avocado, cilantro, and Greek yogurt nearby for topping.
- Cook to Perfection: Sear the shrimp in the skillet for 2 to 3 minutes per side until pink and opaque with a slight char, working in batches if necessary.
- Finishing Touches: Transfer cooked shrimp to a bowl, squeeze a little extra lime over them, and give a final toss. Prepare toppings if you have not already.
- Serve and Enjoy: Spoon shrimp into lettuce cups, top with tomatoes, onion, avocado, cilantro, and a dollop of Greek yogurt, then serve immediately.
Notes
- Pat shrimp dry before seasoning to ensure better sear.
- Do not overcook shrimp, they become rubbery if cooked too long.
- Chill lettuce leaves before serving to keep them extra crisp.
- Marinate shrimp up to 15 minutes to deepen flavor but avoid much longer or the acid will start to cook them.
- Store cooked shrimp in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (approximately 2 lettuce wraps)
- Calories: 220
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 165 mg
Keywords: shrimp lettuce wraps, healthy tacos, low carb shrimp, weeknight dinner, gluten free recipe