Ingredients
- 1 pound medium raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 leaves butter lettuce
- 1 avocado thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 cucumber thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 1 minute until fragrant.
- Add shrimp to the skillet. Season with chili powder, salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat.
- In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil to make the dressing.
- Arrange butter lettuce leaves on a serving platter. Divide shrimp, avocado, red bell pepper, cucumber, and cilantro evenly among the lettuce leaves.
- Drizzle the dressing over the assembled lettuce wraps. Serve immediately.