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Cilantro-Lime Shrimp Wraps

by Staff
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“Cilantro-lime” is a flavor profile we can never get enough of. Cilantro lime salmon, cilantro lime chicken wings, cilantro lime rice… we’ve done it all. Pretty much anything goes well with a kick from cumin, a little tang from lime juice, and fresh herby zing from cilantro, including these simple, low-carb lettuce wraps featuring quick-cooking shrimp.

Not only are the shrimp super fast to cook here, they also don’t need much time to marinate. Sure, the flavors will improve slightly if you can give them a good 20 minutes to meld together in the fridge, but even if you just tossed them together and then directly into the pan, these will still turn out delicious. The shrimp only need a few minutes in the pan (try using tongs to flip them to keep them as consistent as possible, but two minutes per side is not a lot of time, so just do your best), and then they’re ready to go!

Load them up with whatever toppings you like—simple sliced avocado and sour cream (try thinning it with a little water or milk for drizzling consistency) like we’ve done here are great, and mean these can be on your table in no time. If you’re happy to take a bit more time on your meal, we recommend homemaking some Mexican-inspired toppings, like guacamole, salsa, or pico de gallo. If you’re not low-carb, feel free to put these shrimp inside a tortilla or pita, or atop a bowl of white or brown rice too.

Made these? Let us know how it went in the comments below.

Editor’s Note: This recipe was updated on July 15, 2022.

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Yields:

4


servings

Prep Time:

0

hours

10

mins

Total Time:

0

hours

25

mins

1
lb.

medium shrimp, peeled and deveined 

2
tbsp.

freshly chopped cilantro, plus more for garnish

2


cloves garlic, minced 

3
tbsp.

extra-virgin olive oil, divided 

Freshly ground black pepper

Romaine lettuce, for serving

1


avocado, thinly sliced 

1/4
c.

Sour cream, for serving

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  1. In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
  2. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
  3. Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro. 

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PHOTO: RACHEL VANNI; FOOD STYLING: ERIKA JOYCE

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