YOUR SOLIN GENERATED RECIPE
Chili-Lime Shrimp Lettuce Wraps
Sautéed shrimp seasoned with smoky chili and lime, nestled in crisp butter lettuce leaves and topped with creamy avocado slices.
INGREDIENTS
8 oz Shrimp
1 tbsp Olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lime juice
0.5 whole Avocado
4 large Butter lettuce leaves
0.25 cup Red bell pepper
2 tbsp Red onion
1 tbsp Fresh cilantro
PREPARATION
Pat the shrimp dry with paper towels to ensure a golden sear in the pan.
In a medium bowl, toss the shrimp with chili powder, ground cumin, sea salt, black pepper, and lime juice.
Heat the olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet and cook for 2 to 3 minutes per side until they are pink and opaque.
While the shrimp cooks, wash and separate the butter lettuce leaves, then pat them dry.
Slice the avocado into thin wedges and finely dice the red bell pepper and red onion.
Assemble the wraps by dividing the cooked shrimp evenly among the four lettuce leaves.
Garnish each wrap with avocado slices, diced bell pepper, red onion, and fresh cilantro before serving.