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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
50 mins
Cal/Serv:
673
Lettuce wraps are the one of the best ways to eat healthy (and low-carb). These wraps are stuffed with our new favorite twist on shrimp salad: basil avocado.
Bake a batch of sweet potato chips on the side so you have a well-balanced lunch :)
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Ingredients
For the sweet potato chips
Cooking spray
- 2
-3 medium sweet potatoes, sliced into 1/8"-thick coins
Kosher salt
Freshly ground black pepper
For the shrimp salad
Cooking spray
- 20
large shrimp, peeled and deveined (about 3/4 lb.)
- 1 1/2 cups
grape tomatoes, halved
- 1/4
small red onion, finely diced
- 2
avocados, diced
- 4
fresh basil leaves, thinly sliced
- 2
large heads butterhead or romaine lettuce
For the marinade
Juice of 2 lemons
- 2
cloves garlic, minced
- 3
fresh basil leaves, thinly sliced
- 2 Tbsp.
white wine vinegar
- 3 Tbsp.
extra-virgin olive oil or avocado oil
- 1/2 tsp.
paprika
Kosher salt
Freshly ground black pepper
Directions
- Step 1Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper.
- Step 2Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat.
- Step 3Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
- Step 4Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
- Step 5In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated.
- Step 6Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.
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