Lime-Basil Shrimp & California Avocado Lettuce Wraps
Ingredients
The filling
-
½
lemon
lemon
-
1
pound
medium shell-on, deveined shrimp (41-45 count), thawed
-
3
tablespoons
olive oil mayonnaise
-
½
cup
coarsely shredded carrots
-
1
lime
lime, juiced
-
1
teaspoon
Thai fish sauce
-
¼
teaspoon
Asian chili garlic sauce
-
¼
teaspoon
freshly ground black pepper
-
⅛
teaspoon
Chinese 5-spice powder
-
⅛
teaspoon
garlic powder
-
1
large
California avocado, peeled, seeded and diced
-
4-6
leaves
basil leaves
The wraps
-
1
head
Bibb or Boston lettuce
Instructions
- Fill a medium saucepan with water, squeeze in lemon juice, add the lemon half and a pinch of salt, and bring to a boil.
- Add the shrimp to the boiling water and remove from heat, allowing it to sit for 3 to 5 minutes until cooked.
- Cool the shrimp quickly with ice, then drain and remove the shells, chopping the shrimp into bite-size pieces.
- In a bowl, mix together mayonnaise, carrots, lime juice, fish sauce, chili sauce, pepper, 5-spice, and garlic powder.
- Fold the shrimp, avocado, and basil into the mayonnaise mixture.
- On a flat surface, layer a larger lettuce leaf and place a smaller leaf on top, filling it with ¼ cup of the shrimp mixture.
- Repeat with remaining lettuce cups and garnish with additional carrots and basil.
Nutrition Facts (estimated)
Servings
9
Calories
89
Total fat
5g
Total carbohydrates
4g
Total protein
7g
Sodium
146mg
Cholesterol
55mg
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