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Sweet n' Spicy Shrimp Lettuce Tacos


  • Yield: 8 tacos 1x

Ingredients

Scale
  • 8-10 ea lettuce leaves (Bibb or iceberg)
  • 1 tbs coconut or avocado oil
  • 1/2 cup corn
  • 1/4 cup shredded carrots
  • to taste salt & pepper
  • 3/4 lb shrimp (cleaned and deveined)
  • 2 cloves garlic (minced)
  • 1/2 inch fresh ginger (peeled and minced)
  • 1/2-1 tsp seafood seasoning (such as Old Bay)
  • 2 tsp rice wine vinegar (or Mirin)
  • 1/2 medium lime (juiced)
  • 1/2 medium lime zest
  • 1 tbs honey
  • 1 tbs sriracha
  • 1 medium avocado (diced)
  • 1 medium scallion (thinly sliced)
  • cilantro (GARNISH)

Instructions

  1. Heat oil in a skillet and sauté the corn over medium-high heat until a light golden at edges.
  2. Season with salt and pepper.
  3. Add the shrimp and cook until the shrimp begin to turn pink, 2-3 minutes (if using pre-cooked, ignore this step).
  4. Add the garlic, ginger, carrots, and seasoning and toss 1-2 minutes.
  5. Add the vinegar and Sriracha and stir to coat.
  6. Add in the lime zest and honey.
  7. If using pre-cooked shrimp, add now.
  8. Toss and remove to a serving plate.
  9. Dress the avocado with lime juice, salt & pepper.
  10. Serve the shrimp with the lettuce for taco building.

Notes

Source: RachaelRay

  • Category: Main Dish

Nutrition

  • Serving Size: 2 tacos
  • Calories: 222
  • Fat: 12.1 g
  • Carbohydrates: 16.98 g
  • Protein: 14.1 g
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