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Lettuce Wrap Shrimp Tacos

A light, festive, hands-on family meal that is equal parts fun and luxurious. Pairs perfectly with a side of cauliflower rice.
Course Main Dish
Keyword Chef Taffiny Elrod, Spicy Taco Soup Base
Recipe Creator Chef Taffiny Elrod
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Yields:

4 servings

Ingredients:

  • 1 large English cucumber (hot house) unpeeled
  • 1 small red bell pepper
  • 4 large green onion washed and dried
  • 2 avocados ripe
  • 8 large romaine lettuce leaves washed and dried
  • 1 lb. jumbo shrimp peeled and cleaned
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. coconut oil
  • 4 cloves garlic minced
  • pinch red pepper flakes
  • 1 lemon juice of one
  • 1 serving Spicy Taco Base Keto Chow mixed with 1/2 cup warm water

Directions:

  • Slice the cucumber into thin sticks about 2 inches long and 1/2 inch wide.
  • Cut the bell pepper in half, remove the ribs and seeds, and slice into thin pieces.
  • Cut the green onions in half the long way and cut into two-inch long pieces.
  • Cut the avocados in half, then peel and slice into thin pieces. Sprinkle with a little of the lemon juice to preserve their color if desired.
  • Toss the shrimp with the salt and pepper.
  • Heat the coconut oil in a large skillet over medium heat. When the pan is hot, add the garlic and the red pepper flake. Cook until the garlic smells fragrant and is just starting to brown.
  • Add the shrimp to the pan in a single layer. Don’t crowd the pan; if all the shrimp doesn’t fit in one layer, work in batches. Cook undisturbed on one side for about one to two minutes, until the shrimp begins to look opaque on the sides, then flip and cook for one to two minutes on the other side.
  • Squeeze the lemon juice over the shrimp and remove from the pan to a clean dish. Set aside while you make the sauce.
  • Lower the heat slightly and add the prepared Keto Chow. Stir to scrape up any bits of flavor stuck to the bottom of the pan. Cook until the sauce is heated through and lightly bubbling.
  • Add the shrimp to the sauce and heat until warmed through. Remove from heat immediately so they don’t overcook.
  • Divide the shrimp, sauce, and prepared vegetables between the eight lettuce leaves.
Nutrition Facts
Spicy Taco Shrimp Lettuce Wraps
Serving Size
 
1 wrap
Amount per Serving
Calories
289.6
% Daily Value*
Fat
 
17.7
g
27
%
Saturated Fat
 
7.2
g
45
%
Polyunsaturated Fat
 
1.46
g
Monounsaturated Fat
 
7.13
g
Cholesterol
 
118.4
mg
39
%
Sodium
 
636.7
mg
28
%
Potassium
 
1044.64
mg
30
%
Carbohydrates
 
13.1
g
4
%
Fiber
 
8
g
33
%
Sugar
 
2.4
g
3
%
Sugar Alcohol
 
0.07
g
Net Carbs
 
4.99
g
Protein
 
23.6
g
47
%
Vitamin A
 
1559.3
IU
31
%
Vitamin C
 
70.57
mg
86
%
Calcium
 
166.63
mg
17
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

  • 1 large English cucumber (hot house) unpeeled
  • 1 small red bell pepper
  • 4 large green onion washed and dried
  • 2 avocados ripe
  • 8 large romaine lettuce leaves washed and dried
  • 1 lb. jumbo shrimp peeled and cleaned
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. coconut oil
  • 4 cloves garlic minced
  • pinch red pepper flakes
  • 1 lemon juice of one
  • 1 serving Spicy Taco Base Keto Chow mixed with 1/2 cup warm water
Nutrition Facts
Spicy Taco Shrimp Lettuce Wraps
Serving Size
 
1 wrap
Amount per Serving
Calories
289.6
% Daily Value*
Fat
 
17.7
g
27
%
Saturated Fat
 
7.2
g
45
%
Polyunsaturated Fat
 
1.46
g
Monounsaturated Fat
 
7.13
g
Cholesterol
 
118.4
mg
39
%
Sodium
 
636.7
mg
28
%
Potassium
 
1044.64
mg
30
%
Carbohydrates
 
13.1
g
4
%
Fiber
 
8
g
33
%
Sugar
 
2.4
g
3
%
Sugar Alcohol
 
0.07
g
Net Carbs
 
4.99
g
Protein
 
23.6
g
47
%
Vitamin A
 
1559.3
IU
31
%
Vitamin C
 
70.57
mg
86
%
Calcium
 
166.63
mg
17
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Slice the cucumber into thin sticks about 2 inches long and 1/2 inch wide.
  • Cut the bell pepper in half, remove the ribs and seeds, and slice into thin pieces.
  • Cut the green onions in half the long way and cut into two-inch long pieces.
  • Cut the avocados in half, then peel and slice into thin pieces. Sprinkle with a little of the lemon juice to preserve their color if desired.
  • Toss the shrimp with the salt and pepper.
  • Heat the coconut oil in a large skillet over medium heat. When the pan is hot, add the garlic and the red pepper flake. Cook until the garlic smells fragrant and is just starting to brown.
  • Add the shrimp to the pan in a single layer. Don’t crowd the pan; if all the shrimp doesn’t fit in one layer, work in batches. Cook undisturbed on one side for about one to two minutes, until the shrimp begins to look opaque on the sides, then flip and cook for one to two minutes on the other side.
  • Squeeze the lemon juice over the shrimp and remove from the pan to a clean dish. Set aside while you make the sauce.
  • Lower the heat slightly and add the prepared Keto Chow. Stir to scrape up any bits of flavor stuck to the bottom of the pan. Cook until the sauce is heated through and lightly bubbling.
  • Add the shrimp to the sauce and heat until warmed through. Remove from heat immediately so they don’t overcook.
  • Divide the shrimp, sauce, and prepared vegetables between the eight lettuce leaves.

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