Sweet & Spicy Shrimp Lettuce Wraps
Seasoned with chipotle powder and cumin, and glazed with sweet chili sauce, they’ve got equal parts “sweet” and “heat.” Top them off with cool, smooth avocado cream for the ultimate mouthful.
Servings: 4 servings
Ingredients
- ½ pound peeled deveined shrimp
- Salt
- ½ teaspoon cumin
- ¼ teaspoon chipotle powder or ½ teaspoon smoked paprika
- ¼ cup sweet chili sauce {I used Trader Joe's brand}
- ½ cup shredded carrot
- 1 small head of lettuce leaves washed and separated {butter lettuce is my favorite for this}
For Avocado Cream:
- 1 small ripe avocado
- 2 tablespoons plain Greek yogurt
- Juice of half a lime
- 2 tablespoons cilantro
- 2-4 tablespoons water
- Pinch of salt
Instructions
- Heat about 2 teaspoons olive oil in a skillet over medium high heat. Season shrimp with salt, cumin and chipotle powder or paprika, then place in skillet.
- Cook shrimp for about 2 minutes on one side, then flip and cook until it's completely opaque and cooked through.
- Add sweet chili sauce to the pan and toss with shrimp until fully glazed. {If it's too thick or if the pan becomes too dry, add a few tablespoons of water to loosen.} Remove shrimp from heat and set aside.
- Meanwhile, to make the avocado cream, place all of the ingredients in a food processor or blender and pulse until smooth. {You may need to add more or less water depending on the thickness you're looking for. Just add a tablespoon at a time until you reach the desired consistency.}
- To assemble: Place a few tablespoons of shredded carrot in a lettuce "cup", then top with a few pieces of shrimp. Dollop avocado cream over top if desired.