Chipotle Shrimp Lettuce Wraps
Author: 
Recipe type: Lunch/Dinner
Cuisine: Mexican American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Make it low carb/ KETO friendly with just a couple of tweaks - listed below.
Ingredients
  • ½ pound medium shrimp
  • 12 large lettuce leaves
  • Avocado - sliced
  • Tomato - sliced
  • Small onion - chopped finely
  • 1 ear of corn (roasted or grilled- or substitute 1 cup corn - skip for low carb)
  • 1 cup/can black beans (low-carb use black eyed peas or skip)
  • 2 Tbs. chives - chopped
  • Pinch of Salt & Pepper - to taste
  • Splash of olive oil to cook shrimp
  • 1 lime - zest and juice
  • 4 Tbs. olive oil
  • 1 small garlic clove - minced
  • ½ - ¾ tsp. Chipotle powder depending on preferred heat level
  • 2 tbs. sour cream
  • Pinch of Salt & Pepper - to taste
Instructions
  1. Broil corn in oven for 15 minutes or on grill - turn every 2-3 minutes to prevent burning and to cook evenly. Corn should be lightly browned. Allow corn to cool and slice off kernels (If using frozen corn - warm and drain off access liquid) - Set corn aside.
  2. Combine lime zest and juice in blender with olive oil, minced garlic, Chipotle powder, sour cream with pinch of salt and pepper and blend until ingredients are nicely incorporated.
  3. Heat beans in small pot - drain when done
  4. In a pan on medium heat add olive oil and shrimp - saute' 5 minutes
  5. Season with pinch of salt and pepper.
  6. Saute' 5 minutes (until nicely pink)
  7. Build lettuce wraps using 1-2 leaves each wrap.
  8. Layer 2-3 shrimp
  9. Add tomato
  10. Avocado
  11. Mix in tsp. corn if using
  12. Mix in tsp. black beans if using or mix in black eyed peas
  13. Add sprinkle of chopped onions
  14. A bit of sauce and touch of chives for flavor
  15. Salt & Pepper - to taste
Recipe by Living Well 2-day at https://livingwell2day.com/chipotle-shrimp-lettuce-wraps/