Low Carb Shrimp Lettuce Wraps Recipes

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LOW CARB SHRIMP LETTUCE WRAPS



Low Carb Shrimp Lettuce Wraps image

The easiest recipe for making keto and Low Carb Shrimp Lettuce Wraps. Optional peanut sauce recipe included for dipping.

Provided by SFD

Categories     Appetizer     dinner     lunch

Time 30m

Number Of Ingredients 6

1 lb Shrimp (-removed veins and tails)
2 tbsp Olive Oil (-divided)
2 tsp Garlic (-minced)
2 tsp Seasonings
Lettuce (-Bibb, Butter, or Romaine)
1 Avocado (-chopped or sliced)

Steps:

  • Prepare the shrimp by removing the tails and veins. I like to rinse my shrimp as well. Place the shrimp in a large zip top bag(s) or similar container.
  • In a medium mixing bowl, whisk together one tablespoon of the olive oil with the minced garlic and seasonings. Pour this over the shrimp, zip the top of the bag, and toss as needed to cover the shrimp. Then refrigerate the bag with the shrimp for at least 20 minutes.
  • When you are ready to cook the shrimp, heat the remaining olive oil in large skillet. Cook the shrimp until they turn pink, flipping as needed, (should take about four to five minutes)
  • To assemble your wraps simply place the cooked shrimp with the other ingredients on top of lettuce leaves. Add the remaining and any optional ingredients as desired along with any additional seasonings. Serve with low carb salad dressing or dipping sauce or as desired

Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Protein 16 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 191 mg, Sodium 590 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SHRIMP LETTUCE WRAPS



Shrimp Lettuce Wraps image

Light Greek-flavored shrimp lettuce wraps.

Provided by Ashley DeStefano

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ red bell pepper, chopped
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
½ tablespoon Greek seasoning
½ cup sliced cherry tomatoes, or to taste
½ cucumber, halved and sliced
1 (4 ounce) can sliced black olives
1 head romaine lettuce, separated into individual leaves
½ cup feta cheese, crumbled

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
  • Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.9 g, Cholesterol 215.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 9.1 g, Sodium 1022.9 mg, Sugar 3.5 g

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