Ingredients
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2 tsp olive oil
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1 1/2 lbs raw large shrimp, peeled and deveined
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1 tsp ground cumin
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2 limes, halved and divided
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1 red bell pepper
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1 cup shredded carrots
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2 ripe avocados
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2 heads Boston bibb lettuce or 1 head romaine lettuce
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2 tbsp chopped cilantro (optional)
Steps
1
Heat the oil in a 12-inch nonstick skillet over medium-high. Add the shrimp and cumin. Season with salt and pepper. Cook 4–6 min., until shrimp is opaque. Remove skillet from heat. Squeeze 1 lime half over shrimp.
2
Meanwhile, thinly slice the bell pepper. In a medium bowl, combine bell pepper and the carrots. Squeeze 1 lime half over vegetables and toss. Season with salt and pepper.
3
Peel, pit, and thinly slice the avocados. Separate the lettuce into individual leaves. Onto each lettuce leaf, add shrimp, bell pepper mixture, and avocado. Cut remaining lime into wedges, and squeeze over wraps. Garnish with the cilantro, if desired.
Tips
For kick, combine sriracha and mayo and drizzle over shrimp wraps.
