Ingredients
Scale
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 8–10 large butter lettuce leaves
- 1/4 cup mayonnaise
- 1–2 tbsp sriracha sauce (adjust to taste)
- 1 lime, juiced
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add shrimp and season with garlic powder, paprika, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque.
- In a bowl, toss diced avocado with lime juice to prevent browning. Add cooked shrimp and mix lightly.
- In a small bowl, mix mayonnaise and sriracha sauce until well combined. Adjust spiciness to taste.
- Assemble wraps by placing shrimp and avocado mixture onto each lettuce leaf. Drizzle with sriracha mayo and garnish with cilantro if desired. Serve immediately.
Notes
- Use fresh shrimp for the best texture and flavor.
- Choose ripe but firm avocados to prevent mushiness.
- Adjust the spice level by adding more or less sriracha.
- Serve immediately to keep the lettuce crisp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Stovetop
- Cuisine: American, Asian Fusion
- Diet: Gluten-Free, Low-Carb, Pescatarian
Nutrition
- Serving Size: 2 wraps
- Calories: 280 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 180mg