Spicy Shrimp Taco Lettuce Wraps

Indulge in these Spicy Shrimp Taco Lettuce Wraps, a delightful fusion of succulent shrimp, fresh avocado-tomato salsa, and a zesty jalapeño-cilantro sauce. This recipe offers a low-carb, flavor-packed alternative to traditional tacos, perfect for a light yet satisfying meal.

Ingredients:

For the shrimp:

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Juice of half a lime (optional)

For the avocado-tomato salsa:

1 ripe avocado, diced
1 medium tomato, chopped
1/4 cup fresh cilantro leaves, coarsely chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For the jalapeño-cilantro sauce:

1/4 cup sour cream
1/4 cup fresh cilantro leaves
1/2 jalapeño pepper, seeds removed
1 clove garlic
1 tablespoon fresh lime juice
Salt and pepper to taste

For assembly:

8-12 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

Prepare the shrimp:
- In a medium bowl, combine olive oil, minced garlic, chili powder, ground cumin, and kosher salt. Add the shrimp and toss until evenly coated.
- Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are opaque and cooked through. If desired, finish with a squeeze of lime juice. Remove from heat and set aside.
Make the avocado-tomato salsa:
- In a bowl, gently mix diced avocado, chopped tomato, cilantro, lime juice, salt, and black pepper. Set aside.
Prepare the jalapeño-cilantro sauce:
- In a food processor, blend sour cream, cilantro, jalapeño, garlic, lime juice, salt, and pepper until smooth. Adjust seasoning to taste.
Assemble the lettuce wraps:
- Layer two lettuce leaves together for each wrap to ensure sturdiness. Place 4-5 shrimp onto each set of leaves, top with a couple of tablespoons of avocado-tomato salsa, and drizzle with the jalapeño-cilantro sauce. Serve immediately.