Wasabi Shrimp Wraps

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 6 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 4 teaspoons coconut aminos or use soy sauce
  • 4 teaspoons sesame oil
  • 4 teaspoons powdered wasabi
  • sea salt and freshly ground black pepper to taste
  • 2 pounds shrimp peeled and deveined
  • 2 medium avocado peeled, pitted and sliced
  • 4 large green onions thinly sliced
  • 2 tablespoons sesame seeds
  • 8 large leaves Butter lettuce


  • In a medium-size bowl, combine the first 6 ingredients (lime juice through sea salt and freshly ground pepper) to make dressing and set aside.
  • On a large cutting board, pat the shrimp dry with a paper towel and season lightly with sea salt and pepper.
  • In a large skillet on medium-high heat, cook the shrimp for 2 minutes per side or until cooked through. Allow to cool on a cutting board for 3 minutes and then chop.
  • Add the next 3 ingredients (avocado through sesame seeds) and shrimp to the bowl with the prepared dressing. Fold the ingredients together to combine. Serve immediately on butter lettuce leaves.


Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:
Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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