Fresh and tasty, these lettuce wraps are filled with fresh veggies. They are versatile and can be made low-carb or vegan, even hearty for a bigger appetite.
1 – 14 1/2 oz. can Black Beans
15 – 20 pre-cooked Shrimp
4 – 5 cloves Garlic
1 – 2 TBSP Olive Oil
Salt & Pepper
3 – 6 Butter Leaf Lettuce Leaves
2 cups Pico de Gallo
In a small pot, warm beans over medium-low heat.
Rinse shrimp and pat dry with paper towels. Finely chop the garlic.
In a medium frying pan, heat olive oil over medium-high heat until hot but not smoking. Add garlic and shrimp, season with salt and pepper, stirring and tossing about for 5-10 minutes until garlic is caramelized and shrimp is hot.
While the shrimp is cooking, rinse lettuce leaves and dry. Peel and chop the avocado. Cut the lime into wedges.
Bring it Together
Place 2-3 lettuce leaves on a plate. Using a slotted spoon, dish beans onto leaves. Add 3-5 shrimp and garlic mixture. Top with pico de gallo and avocado. Serve lime wedges on the side.
Make it Hearty
Replace lettuce leaves with Gluten-Free Tortillas.
Make it Low Carb
Omit black beans.
Make it Vegan
Omit the shrimp.