Low Carb Spicy Shrimp Wrap
Experience a flavor-packed, guilt-free delight with this Low Carb Spicy Shrimp Wrap recipe! Perfect for health-conscious food lovers, these vibrant lettuce wraps are loaded with juicy, pan-seared shrimp marinated in a zesty blend of paprika, cayenne, and cumin, delivering a bold kick of spice. Fresh butterhead lettuce serves as the perfect low-carb vessel, encasing crispy red bell peppers, cool cucumber matchsticks, creamy avocado slices, and a drizzle of tangy sriracha mayo sauce for an irresistible combination of textures and tastes. Ready in just 25 minutes, this quick and easy recipe is ideal for lunch or dinner, bursting with flavor while keeping carbs minimal. Garnish with freshly chopped cilantro and savor every bite of these protein-packed, spicy shrimp wraps that are sure to satisfy your cravings and keep your healthy eating goals on track!
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Recipe Information
Ingredients
- 1 lb Raw shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper
- 1 tsp Ground cumin
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 8 leaves Butterhead lettuce leaves (washed and patted dry)
- 1 medium Red bell pepper (thinly sliced)
- 0.5 medium Cucumber (sliced into thin matchsticks)
- 1 medium Avocado (sliced)
- 1 medium Lime (juiced)
- 2 tbsp Sriracha sauce
- 3 tbsp Mayonnaise
- 2 tbsp Fresh cilantro (chopped)
Instructions
In a medium bowl, combine olive oil, minced garlic, paprika, cayenne pepper, ground cumin, salt, and black pepper. Add the shrimp to the bowl and toss to coat evenly. Set aside to marinate for 10 minutes.
While the shrimp is marinating, prepare the sauce by mixing mayonnaise, sriracha sauce, and lime juice in a small bowl. Adjust the amount of sriracha to desired spice level. Set aside.
Heat a non-stick skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until shrimp turn pink and are fully cooked. Remove from heat.
Prepare the lettuce wraps by laying out the butterhead lettuce leaves on a flat surface.
Divide the cooked shrimp evenly among the lettuce leaves. Top each with red bell pepper slices, cucumber matchsticks, and avocado slices.
Drizzle the prepared sriracha mayo sauce over the shrimp and vegetables. Sprinkle with chopped cilantro for added freshness.
Carefully fold the sides of the lettuce leaf around the filling to form wraps. Serve immediately and enjoy!
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.6 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
