Spicy Shrimp Lettuce Wraps
These spicy shrimp lettuce wraps are a great lower-carb, gluten-free option and are easy to whip up in the kitchen! It’s packed full of flavour and you can easily change up the amount of spice to your liking! Try making your own spicy mayo to drizzle on top. For hearty appetites, try adding cooked quinoa or rice noodles to this dinner. We love adding a squeeze of lime juice and sliced jalapeños to garnish for an extra kick too!
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Start Free TrialINGREDIENTS
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340gshrimp (raw, shelled and deveined)
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1Tablespoonoil
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0.5Teaspoongarlic powder
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0.5Teaspoononion powder
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0.5Teaspoonpaprika
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0.25Teaspoonchili powder
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0.25Teaspooncumin
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Salt & pepper, to taste
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0.5head(s) iceberg lettuce
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0.25cucumber(s), diced
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0.5mango(es), diced
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0.5avocado(s), sliced
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2Tablespooncilantro, roughly chopped
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1green onion(s), sliced
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Spicy mayo (or make your own), as desiredView
For the Shrimp:
To Serve:
Plant-based option:
Substitute firm tofu or soy curls for the shrimp.
INSTRUCTIONS
Season the shrimp with the oil, garlic powder, onion powder, paprika, chili powder, and cumin, salt and pepper. Heat a large frying pan over medium high heat. When the pan is hot, add the shrimp and sear on each side 1-2 minutes until cooked through. Remove the shrimp from the pan and set aside.
Assemble your lettuce wraps using the iceberg lettuce as a base filled with the shrimp, cucumber, mango, and avocado. Garnish with the cilantro, green onion and spicy mayo as desired.
