Ingredients

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, chopped
  • 1/4 cup red onion, finely chopped
  • 8 large romaine lettuce leaves
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon or lime juice
  • 2 tbsp fresh cilantro or parsley, chopped
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt, or to taste
  • 1/4 tsp chili flakes (optional)

Instructions

  1. Prepare the shrimp: Pat the shrimp dry and season with paprika, salt, black pepper, and chili flakes if using.
  2. Cook the shrimp: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the garlic and shrimp. Cook for 2–3 minutes per side, until the shrimp are pink, opaque, and cooked through. Remove from heat.
  3. Make the salsa: In a bowl, gently combine the diced avocado, chopped tomatoes, red onion, cilantro, lemon juice, and remaining olive oil.
  4. Prepare the lettuce: Wash and thoroughly dry the lettuce leaves. Arrange them on a serving plate to form little boats.
  5. Assemble: Spoon the avocado-tomato mixture into each lettuce leaf and top with the cooked shrimp.
  6. Serve: Garnish with extra cilantro and a squeeze of lemon or lime. Serve immediately while the shrimp are warm.

Tips for the Best Results

  • Use fresh, crisp romaine lettuce to hold the filling.
  • Add avocado just before serving to keep it fresh and green.
  • Avoid overcooking the shrimp so they stay tender and juicy.
  • For extra flavor, add a little lemon zest or a pinch of cumin.

Nutrition Information

Estimated per serving (2 lettuce wraps):

  • Calories: 280
  • Protein: 25 g
  • Carbohydrates: 12 g
  • Fat: 16 g
  • Fiber: 6 g

Nutrition values may vary depending on ingredient sizes and quantities