Low Carb Dinner | Cilantro Lime Shrimp Lettuce Wraps

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Thaw pre-cooked shrimp in the sink for a couple of hours and remove tails, placing them back in the bag for disposal.

Rinse shrimp to ensure no tails are left and place them in a bowl.

For 1.5 pounds of shrimp, measure out 4.5 tablespoons of lime juice, 3 tablespoons of olive oil, 5 minced garlic cloves, 1.5 teaspoons of chili powder, 0.75 teaspoons of onion powder, 0.75 teaspoons of cumin, and 0.75 teaspoons of salt.

Mix all ingredients together in the bowl with the shrimp.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Heat a skillet over medium heat and add the marinated shrimp to the skillet, cooking to heat through.

In a separate bowl, mix about 3-4 tablespoons of sour cream with lime juice and chopped cilantro, adding salt to taste.

Pull out large pieces of leaf lettuce and place shrimp down the middle of each leaf.

Top shrimp with the cilantro lime sour cream mixture and roll up the lettuce to eat like a taco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens