Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 12 Large peeled and deveined shrimp
 4-6 Leaves of romaine lettuce
 1 Avocado, thinly sliced
 1 Jalapeno, very thinly sliced
 Extra cilantro, chopped
1

Lay the shrimp out on a plate and season on both sides with Cajun Spice. Heat a skillet over medium-high heat with 1 teaspoon of avocado oil.

2

When hot, add the shrimp to the skillet and sear on both sides until cooked through. They will become the color pink when cooked.

3

To assemble, to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and sprinkle of cilantro on top.

Ingredients

 12 Large peeled and deveined shrimp
 4-6 Leaves of romaine lettuce
 1 Avocado, thinly sliced
 1 Jalapeno, very thinly sliced
 Extra cilantro, chopped

Directions

1

Lay the shrimp out on a plate and season on both sides with Cajun Spice. Heat a skillet over medium-high heat with 1 teaspoon of avocado oil.

2

When hot, add the shrimp to the skillet and sear on both sides until cooked through. They will become the color pink when cooked.

3

To assemble, to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and sprinkle of cilantro on top.

Shrimp and Avocado Lettuce Wraps

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