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Blackened Shrimp Lettuce Wraps


• 6 oz avocado
• ¼ cup chopped cilantro
• ¼ cup diced green bell pepper
• 1 chopped and deseeded jalapeno pepper
• 2 tbsp lime juice, divided
• 4 tsp olive oil, divided
• 1 cup plain, 2% Greek yogurt
• 2 pounds raw shrimp, peeled and deveined
• ¼ cup chopped red onion
• 12 large romaine lettuce leaves
• 1 ½ cups diced tomato
• 1 tbsp Old Bay Blackened Seasoning


  1. Place shrimp and Old Bay seasoning in a re-sealable plastic bag (you may need to divide shrimp into two batches). Shake contents of bag to distribute seasoning evenly.
  2. Heat two teaspoons of olive oil in large-skillet, and add half of the shrimp in a single layer. Cook about 2 to 3 minutes per side, until shrimp are pink and cooked through. Repeat with remaining olive oil and shrimp.
  3. For the avocado crema: Combine Greek yogurt, avocado, and one tablespoon of lime juice in blender or food processor. Blend until smooth.
  4. For the tomato salsa: Stir the tomatoes, green bell pepper, onion, cilantro, jalapeno pepper, and remaining tablespoon of lime juice in a medium bowl.
  5. Prepare lettuce wraps by dividing the shrimp, avocado crema, and tomato salsa evenly among the lettuce leaves. Serve immediately.

Makes 4 servings



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