These easy Shrimp Lettuce Wraps are bursting with zesty flavor and are a great low-carb meal or appetizer option. They are easy to prep and ready in just 20 minutes!
INGREDIENTS
Filling:
- 1 tbsp avocado oil
- 1 lb large shrimp deveined/deshelled/tails removed
- 1 yellow onion sliced
- 1 red bell pepper piths removed and sliced
- 1 green bell pepper piths removed and sliced
- 2 tsp garlic powder
- 1 ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- 2 tbsp chopped cilantro
For serving:
- 1 head romaine lettuce (12 leaves)
- Lime wedges optional for garnish
INSTRUCTIONS
-
Heat the oil in a large skillet over medium-high heat and add the onion and bell peppers. Saute 3-4 minutes until the vegetables are softened and starting to blister.
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Add the shrimp, garlic powder, smoked paprika, cumin, chili powder, and salt and stir to coat. Saute 3-4 minutes or until the shrimp are cooked through.
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Remove the pan from heat and toss in the cilantro.
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Spoon the shrimp fajita filling into the lettuce leaves, then garnish with more cilantro and/or lime wedges. Serve!
NOTES
- Use whatever lettuce you want to as long as it has nice broad, strong leaves. Butter lettuce, green leaf, and romaine work the best.
- Leftover shrimp and veggies keep in the fridge for up to 2 days.
- I used 31-40 shrimp, but you can use jumbo or even smaller shrimp if desired.
Net carbs are 5.6 g per 3 lettuce wraps.
NUTRITION
Serving: 3 lettuce wrapsCalories: 173kcalCarbohydrates: 9.4gProtein: 24gFat: 5gCholesterol: 182.5mgSodium: 446.6mgFiber: 3.8gSugar: 4.3g
