Whole30 Shrimp Summer Roll
Light, refreshing, and packed with vibrant flavors, these Whole30 Shrimp Summer Rolls are the perfect healthy appetizer or lunch idea that doesn't skimp on satisfaction. Featuring juicy, pan-seared shrimp seasoned with garlic and sea salt, crisp butter lettuce wraps, and a colorful medley of julienned vegetables like carrots, cucumbers, and bell peppers, this recipe is bursting with freshness in every bite. Creamy avocado, fragrant mint, and cilantro elevate the rolls with irresistible layers of flavor, while a hint of lime adds a zingy finish. You can whip these gluten-free, dairy-free summer rolls together in just 30 minutes, making them a quick and wholesome option that suits Whole30, paleo, and clean-eating lifestyles. Try serving them immediately with fresh lime wedges for a healthy, hand-held dish that’s perfect for warm weather entertaining or a tasty on-the-go meal!
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Recipe Information
Ingredients
- 16 medium shrimp
- 8 butter lettuce leaves
- 1 medium carrot
- 0.5 medium cucumber
- 1 medium red bell pepper
- 16 fresh mint leaves
- 16 sprigs fresh cilantro
- 1 medium avocado
- 1 medium lime
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the shrimp. Peel and devein the shrimp, then pat dry with paper towels.
In a small bowl, combine the olive oil, garlic powder, sea salt, and black pepper. Toss the shrimp in the mixture until well-coated.
Heat a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside to cool.
Meanwhile, prepare the vegetables. Julienne the carrot, cucumber, and bell pepper into thin strips.
Halve and pit the avocado, then slice into thin strips. Squeeze the juice of half a lime over the avocado slices to prevent browning.
Fill a large bowl with warm water and gently wash the lettuce leaves to ensure they are clean. Pat them dry with paper towels.
To assemble the rolls, lay a lettuce leaf flat on a clean surface. Near one edge of the leaf, place 2 shrimp, a few strips of carrot, cucumber, bell pepper, and avocado, along with 2 mint leaves and 2 sprigs of cilantro.
Gently fold the sides of the lettuce over the filling and roll tightly to form a compact roll.
Repeat with remaining ingredients to make a total of 8 summer rolls.
Serve immediately with lime wedges on the side for drizzling. Enjoy your refreshing Whole30 Shrimp Summer Rolls!
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.0 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 701 mg | 15% | |
*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.
