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close up image of shrimp lettuce wrap

Shrimp Lettuce Wrap

Annie
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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4
Calories 173 kcal

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.
  • 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.
  • Remove the pan from heat and toss in the cilantro.
  • Spoon the shrimp fajita filling into the lettuce leaves, then garnish with more cilantro and/or lime wedges. Serve!

Notes

  1. Use whatever lettuce you want to as long as it has nice broad, strong leaves. Butter lettuce, green leaf, and romaine work the best. 
  2. Leftover shrimp and veggies keep in the fridge for up to 2 days. 
  3. 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
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