Spicy Shrimp And Avocado Lettuce Wraps - Chef Fun Kitchen

Spicy Shrimp And Avocado Lettuce Wraps

I have been loving shrimp recently! those got me addicted. they may be in order that healthful and yummy and you can do so many different things with them. I simply like the shrimp that my grocery shop sells because they come deveined but no longer peeled. this will simply be completely in my head, but I experience just like the shrimp flavor extra clean when they haven’t been peeled yet.

Like the peel holds in a number of that sparkling, shrimpy deliciousness. generally after they aren’t peeled it also way they aren’t deveined both. Deveining is just type of an demanding, tedious procedure. no longer to say it kiiiiiiiiiiiiiiind of makes me want to vom.

Spicy Shrimp And Avocado Lettuce Wraps

So the truth that the shrimp i get at my grocery store come deveined but no longer yet peeled makes me happy. It’s the little matters in lifestyles, nah mean??

On a different observe, this post and Thursday’s post have been each speculated to go out ultimate week! i used to be sincerely banking on that point I notion i'd be sitting across the Kansas town airport all day. It became going to be pre-posting time. Don’t get me incorrect, I truly cherished that I made that first flight on Friday, however it tousled my running a blog for the week.

Spicy Shrimp And Avocado Lettuce Wraps

For the slaw:

  • ¾ cup shredded cole slaw mix (3/4 green container)
  • 2 teaspoons fresh lime juice
  • ⅓ teaspoon honey
  • 2 teaspoons chopped cilantro

For the shrimp:

  • 6 large peeled and deveined shrimp
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon olive oil

For the lettuce wraps:

  • 2 leaves of romaine lettuce (try to find bigger, leafier heads of romain that have the larger outer leaves - these will work better). Cut off the top of the romaine leaf and just use that, discarding the light green, crunchy bottom
  • ½ avocado, thinly sliced
  • 1 jalapeno, very thinly sliced (optional topping)
  • Extra cilantro, chopped (optional topping)


  1. Assemble the slaw first so that the flavors can be marrying together while you finish everything else.
  2. Combine the shredded cole slaw mix, lime juice, honey, and cilantro in a bowl - stir well until everything is completely mixed together. Season to taste with salt and pepper. Set aside
  3. Stir together the cumin, chili powder, garlic powder, paprika, salt, and cayenne pepper in a small bowl. Lay the shrimp out on a plate and season liberally on both sides with this seasoning mix
  4. Heat a skillet over medium-high heat with 1 teaspoon of olive oil
  5. When hot, add the shrimp to the skillet and sear on both sides until cooked through
  6. To assemble, add half the slaw to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and sprinkle of cilantro on top

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