Cilantro Lime Shrimp Lettuce Wraps
Try this Cilantro Lime Shrimp Lettuce Wraps recipe, or contribute your own.
Try this Cilantro Lime Shrimp Lettuce Wraps recipe, or contribute your own.
- 1 tablespoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3 tablespoons lime juice
- 1 tablespoon butter or olive oil divided
- 3/4 - 1 lb medium shrimp shelled and deveined
- 3 to 4 tablespoons chopped fresh cilantro
- 1/2 medium onion sliced thinly
- 1 1/2 - 2 medium bell peppers (i used a combo of red yellow and green), cored, deseeded and sliced thinly
- 1 head butter lettuce leaves washed and dried
- sliced avocado and lime wedges for serving
- Carbohydrate 3.3874037520637 g
- Cholesterol 15.2650000065463 mg
- Fat 6.02783500286633 g
- Fiber 0.952781280772945 g
- Protein 0.558239375495957 g
- Saturated Fat 3.69246143912621 g
- Serving Size 1 1 serving (37g)
- Sodium 1205.23312501869 mg
- Sugar 2.43462247129076 g
- Trans Fat 0.437978062712551 g
- Calories 65 calories
Step-by-step
- Combine the paprika, oregano, cumin, garlic powder, salt and pepper in a small bowl. Pour half of the seasoning, ½ tablespoon lime juice and 1 tablespoon cilantro over shrimp. Toss to coat.
- In a medium skillet, heat half tablespoon of butter over medium high heat. Add shrimp and cook until golden and opaque, about 2 – 4 minutes. Transfer to a plate and set aside.
- Melt the remaining half tablespoon butter in same skillet. Add the sliced onions and cook for a minute, until fragrant. Add the bell peppers and remaining seasonings and cook for another 2 minutes or until desired tenderness. Return cooked shrimp back to the pan and add remaining lime juice and chopped cilantro. Toss to coat and remove from heat.
- Assemble lettuce wraps by placing a spoonful of shrimp/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.
Substituting vegetable oil for butter alters the thermal dynamics of the skillet by raising the smoke point, though butter contributes essential milk solids that brown and enrich the shrimp spices during the two to four minute sear. Achieving optimal texture requires precise execution in a hot pan.
- Heat the medium skillet over medium-high heat before introducing the shrimp to ensure an immediate sear that turns the flesh opaque without overcooking the protein.
- Slice the onions and bell peppers uniformly to guarantee even softening during their brief two-minute pan time.
- Dry the butter lettuce leaves thoroughly with paper towels so the residual moisture does not dilute the seasoned pan juices.
- Reserve the avocado slices until the final assembly stage to prevent premature enzymatic browning.
Controlling cooking duration prevents shrimp from turning rubbery. Removing the pan from the heat immediately after tossing the cooked components with the remaining lime juice preserves the brightness of the citrus and fresh cilantro.
