These Blackened Shrimp Lettuce Wraps are one of the easiest healthy dinner recipes that you can make! They are a little bit spicy, crunchy, flavorful and so filling!

I have quite a few people in my family who are either on a low carb or keto diet so I like to have some options in my rotation that I can make when we eat together. These are blackened shrimp lettuce wraps are always a hit (even with us carb eaters haha!)

How to make blackened shrimp lettuce wraps:

The first step is cooking the shrimp in the blackening seasoning. I use a Zatarain's but you can use your favorite brand. The point is to cook the shrimp in the olive oil and seasoning to give the lettuce wraps a big punch of flavor. Once you cook the shrimp, you can assemble the lettuce wraps.

How to dice an avocado:

The easiest way to dice the avocado is to cut it in half and carefully remove the pit. Then take a knife and create a cross pattern in the flesh (do not break through the skin). Then take a spoon and scoop out the pieces.

What to put inside shrimp lettuce wraps:

We like to make our lettuce wraps with shrimp, avocado, red onion, and cilantro lime sauce. But the great thing about this meal is that you can add anything you like! Some other ideas would be black beans, corn, or red bell pepper strips. The possibilities are endless!

Blackened Shrimp Lettuce Wraps

Coco and Ash

Print Recipe

Prep Time 10

Cook Time 5

Servings people

Ingredients

1 pound shrimp (peeled, and deveined)
1 tablespoon blackening seasoning
2 tablespoons olive oil
6 large Romain lettuce leaves
1 hass avocado (diced)
¼ cup thinly sliced red onion
¼ cup cilantro lime sauce (recipe link below)

Instructions

Add the olive oil to a skillet and heat over medium-high heat.
Toss the raw shrimp in the blackening seasoning and cook in the olive oil until opaque. (Just about 2 minutes per side)
Dice the avocado, slice the red onion, and lay out your lettuce leaves.
Once the shrimp are cooked, you can layer your lettuce wraps. I add the shrimp first, then the avocado, red onion, then the cilantro lime sauce.
Serve immediately while the shrimp are still warm. If you have any left over, store the shrimp separately and assemble when ready to eat.