Shrimp and Veggie Lettuce Wraps
A low-carb delight with succulent shrimp and fresh veggies, wrapped in crisp lettuce leaves. Healthy and delicious!
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Persian Cucumber
or
- ¼ English Cucumber, (halved lengthwise and thinly sliced into half-moons)
- ½ cup Cherry Tomatoes, halved
- 2 Baby Bell Peppers, sliced into rings
- 1 Green Onion, trimmed,
- 1 Onion Whites and Greens, chopped
- ½ cup Basil Leaves, cilantro or parsley
- 8 to 10 oz. Large Shrimp, peeled and deveined
- Kosher Salt
- ½ tsp. Garlic Powder
- ½ tsp. Oregano, dried
- ½ tbsp. Extra Virgin Olive Oil
- ½ Lemon
- Butter Lettuce Leaves
Preparation
Step 1
In a bowl, combine the sliced cucumber, cherry tomatoes, baby bell peppers, chopped green onion (both whites and greens), and your choice of fresh herbs (basil, cilantro, or parsley). Toss them together and set aside.
Step 2
In another bowl, season the large shrimp with a pinch of kosher salt, garlic powder, and dried oregano. Toss to coat the shrimp evenly.
Step 3
In a large skillet, heat the extra virgin olive oil over medium-high heat.
Step 4
Add the seasoned shrimp to the hot skillet and cook for about 2-3 minutes on each side or until they turn pink and opaque.
Step 5
Squeeze the lemon juice over the shrimp during the last minute of cooking. Remove from heat.
Step 6
To create your lettuce wraps, take a butter lettuce leaf and spoon some of the cucumber and pepper mixture into it.
Step 7
Top it with a few cooked shrimp. Repeat this process with each lettuce leaf.
Step 8
Arrange your assembled lettuce wraps on a serving plate. Enjoy!
