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Shrimp and Avocado Salad Wrap Recipe

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4.4 from 1 review

A fresh and vibrant Shrimp and Avocado Salad Wrap perfect for a quick, healthy lunch or light dinner. This recipe combines tender cooked shrimp with creamy avocado, zesty lime juice, and a touch of spice from jalapeno, all wrapped in crisp butter lettuce leaves for a low-carb, refreshing meal.

Ingredients

Salad Ingredients

  • 1 butter or bibb lettuce (washed and whole leaves removed)
  • 1 lb cooked shrimp (chopped)
  • 1/4 cup red onion, finely chopped
  • 1 medium tomato (diced)
  • 1 avocado (diced)
  • 2 tablespoons chopped cilantro
  • 2 limes (juiced)
  • 1 teaspoon olive oil
  • 1 jalapeno or serrano (seeds removed, finely diced, optional)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the lettuce: Place whole leaves of butter or bibb lettuce on individual serving plates, setting them aside to be filled later.
  2. Mix the salad: In a large bowl, combine chopped cooked shrimp, finely chopped red onion, diced tomato, diced avocado, chopped cilantro, lime juice, olive oil, finely diced jalapeno (if using), kosher salt, and black pepper. Toss all ingredients gently to ensure flavors are evenly distributed without mashing the avocado.
  3. Assemble and serve: Spoon the shrimp and avocado salad mixture onto the prepared lettuce leaves. Wrap them carefully and enjoy immediately for the freshest flavor and texture.

Notes

  • Use cooked shrimp for convenience; you can steam or boil raw shrimp if preferred before chopping.
  • Adjust the amount of jalapeno to control the spice level, or omit it entirely for a milder wrap.
  • The butter or bibb lettuce serves as a low-carb, crunchy alternative to traditional wraps or tortillas.
  • Serve immediately to prevent the avocado from browning and the lettuce from wilting.
  • This recipe can be doubled easily for larger gatherings.

Find it online: https://cookedbysarah.com/shrimp-and-avocado-salad-wrap-recipe/