Shrimp Lettuce Tacos. The lettuce leaves add a delicious crunch and freshness to the tacos and you most likely will not miss the tortillas. Today's lettuce wraps are loaded with tender taco spiced shrimp and a zesty tomato and avocado salsa. They are then topped with a creamy jalapeno and cilantro lime sauce.
Preheat oven to broil and line a baking sheet with aluminum foil. Dry the shrimp thoroughly with a paper towel. In a large bowl, mix together shrimp, avocado oil, chili powder, and salt. You can have Shrimp Lettuce Tacos using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Shrimp Lettuce Tacos
- You need 1 lb. of Peeled Gumbo Shrimp.
- Prepare 2 tsp. of Minced Garlic.
- It’s 3 TBSP. of Extra Virgin Olive Oil.
- Prepare 2 tsp. of Parsley.
- Prepare 2 TBSP. of Ground Fresh Chili Paste.
- Prepare of Juice Of 1 Lemon.
- Prepare Pinch of Of Sea Salt.
- You need Pinch of Of Black Pepper.
- Prepare of Corn (Topping).
- Prepare of Mozzarella Cheese (Topping).
- Prepare of Romaine Lettuce (For Serving).
Lay the shrimp in a single layer on the baking sheet. It's low calorie, low carb, gluten-free but still totally delicious. Bring on SUMMER because this Lettuce Wrap Shrimp Tacos recipe will make your tastebuds feel like they are at the beach even if you can't go. I love shrimp tacos but this fun twist on tacos takes.
Shrimp Lettuce Tacos step by step
- In a large bowl, stir together shrimp, parsley, lemon juice, chili paste, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes..
- In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2-3 minutes per side..
- Assemble wraps: Add shrimp to lettuce, drizzle with sour cream, and garnish with corn and mozzarella!.
Easy Shrimp Tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings. Arrange bacon on slotted pan or wire rack-lined rimmed baking sheet. Meanwhile, to a food processor bowl, add avocado, sour cream, juice of ½ lime and hot sauce. Puree until smooth and place in serving bowl or squeeze bottle with top trimmed a bit to allow for a thick sauce.
