Cilantro-Lime Shrimp Wraps
Here at Delish, we're big fans of the cilantro-lime flavor profile. We've featured it in countless of our recipes, from our cilantro-lime salmon, cilantro-lime chicken wings, to our cilantro-lime rice (a burrito bowl STAPLE). But, when we're looking for low-carb lunch gold or a simple summer dinner, we turn to these shrimp wraps. With tangy lime juice, a kick of cumin, and a fresh herby zing from the cilantro, these quick-cooking shrimp pair perfectly in our crisp lettuce wraps.
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, like in our blackened shrimp bowls.
Made these? Let us know how it went in the comments below.
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 313
Ingredients
- 1 lb.
medium shrimp, peeled and deveined
- 2 tsp.
ground cumin
- 1 tsp.
chili powder
Juice of 1 lime
- 2 tbsp.
freshly chopped cilantro, plus more for garnish
- 2
cloves garlic, minced
- 3 tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
Romaine lettuce, for serving
- 1
avocado, thinly sliced
- 1/4 c.
Sour cream, for serving
Directions
- Step 1In 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.
- Step 2In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
- Step 3Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.