Juicy shrimp, crisp lettuce, and fresh toppings create a light, satisfying main with big flavor and color.
# Components:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper
10 - Juice of 1/2 lime
→ Lettuce Wraps
11 - 8 large butter lettuce leaves or romaine hearts
→ Toppings
12 - 1 cup red cabbage, thinly shredded
13 - 1/2 cup cherry tomatoes, diced
14 - 1/4 cup red onion, finely diced
15 - 1 avocado, sliced
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup sour cream or Greek yogurt, optional
18 - 1 lime, cut into wedges
# Directions:
01 - Combine shrimp with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a medium mixing bowl. Toss thoroughly to coat the shrimp evenly.
02 - Preheat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sauté for 2 to 3 minutes per side until shrimp are pink and just opaque. Remove the skillet from heat.
03 - Arrange the lettuce leaves on a serving platter, ready to be filled.
04 - Divide the cooked shrimp evenly among the lettuce leaves.
05 - Top each lettuce wrap with shredded red cabbage, cherry tomatoes, red onion, avocado slices, and chopped cilantro.
06 - Drizzle with sour cream or Greek yogurt if desired and serve immediately with lime wedges.
