Servings
4
Ingredients
For the Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Avocado Sauce
- 1 ripe avocado
- ¼ cup plain Greek yogurt or sour cream
- Juice of 1 lime
- 1 clove garlic
- 2 tablespoons fresh cilantro
- 2–3 tablespoons water (to thin)
- ¼ teaspoon salt
For the Wraps
- 8–12 large lettuce leaves (Romaine, Butter Lettuce, or Iceberg)
- 1 cup cherry tomatoes, diced
- ¼ cup red onion, finely diced
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
Instructions
1. Marinate the Shrimp
In a bowl, toss shrimp with olive oil, paprika, garlic powder, cumin, salt, pepper, and lime juice. Let sit for 10–15 minutes.
2. Make the Avocado Sauce
Add avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and water to a blender or food processor. Blend until smooth and creamy. Adjust thickness with additional water if needed.
3. Grill the Shrimp
Preheat a grill or grill pan to medium-high heat. Grill shrimp for 2–3 minutes per side, or until pink and opaque. Avoid overcooking.
4. Assemble the Wraps
Lay out lettuce leaves and fill each with grilled shrimp. Top with diced tomatoes, red onion, and a drizzle of avocado sauce.
5. Serve
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition (Approximate Per Serving)
- Calories: 260
- Protein: 25 g
- Fat: 14 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Net Carbs: 4 g
