Shrimp and Avocado Lettuce Wraps

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


  • 1 tablespoon coconut oil
  • 1 pound shrimp deveined and shelled
  • 2 cloves garlic minced
  • sea salt and freshly ground black pepper to taste
  • 1 large chili pepper minced
  • 2 large shallots chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 14-oz. can diced tomatoes
  • 1 tablespoon tomato paste
  • 8 large leaves Romaine lettuce
  • 1/4 cup chopped cilantro
  • 1 large avocado sliced
  • 8 lime wedges


  • In a large skillet over medium heat, heat the coconut oil. To the skillet, add the next 5 ingredients (shrimp through shallots) and cook for 10 minutes, until shrimp is pink and cooked through and vegetables are tender.
  • To the shrimp mixture, add the next 4 ingredients (cumin through tomato paste) and mix well. Cook for 5 minutes, until heated through.
  • Scoop shrimp mixture into romaine lettuce leaves. Top with cilantro and avocado and serve with a lime wedge.


SERVING SUGGESTION: Sliced cucumbers.
GLUTEN FREE: Make sure diced tomatoes and tomato paste are gluten free.
NUTRITION: 309 Calories; 15g Fat; 27g Protein; 20g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 ½ Vegetable; 0 Fruit; 2 ½ Fat.
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