Shrimp Tortilla Wraps
Shrimp tortilla wraps made with wild-caught shrimp, a creamy cilantro lime dressing, and almond flour tortillas. High in protein, low in carbs, and ready in minutes. This dish makes a fresh, clean lunch or light salad.
Ingredients
FOR THE DRESSING
- ½ cup sour cream or full-fat Greek yogurt
- 1 minced garlic clove
- 2 tablespoons chopped cilantro
- juice of one lime
- ½ teaspoon salt or to taste
FOR THE TORTILLAS
- 1 ½ pounds wild-caught cooked shrimp (instructions in notes)
- 8 almond flour tortillas (Siete brand works great)
- 1 diced small red onion
- lettuce leaves or shredded cabbage
- lime wedges for serving
- Optional add-ins: diced jalapeno or habanero peppers, tomatoes, sliced avocado.
Instructions
- In a medium bowl, whisk together sour cream, garlic, cilantro, lime juice, and salt until smooth.
- Gently fold in the shrimp using a rubber spatula. For best flavor, chill until ready to serve.
- Heat a nonstick skillet over medium heat. Warm each tortilla for about 20 seconds per side until lightly toasted.
- Lay down some lettuce or cabbage on each tortilla, spoon on the shrimp mixture, and top with diced red onions. Add jalapeños or avocado if using.
- Serve with fresh lime wedges on the side.
Notes
To Boil The Shrimp:
- Defrost shrimp under cold water or in the fridge. Peel and remove tails. Use a paring knife to devein, then rinse.
- Bring a pot of salted water to a boil. Cut a lemon in half, squeeze the juice into the water and drop the halves in. Lower to a simmer, add shrimp, and cook for about 2 minutes.
- Transfer to ice water to cool for 5-10 minutes. Pat dry with paper towels.
Nutrition
Calories: 223kcalCarbohydrates: 6.6gProtein: 35.5gTotal Fat: 6.6gSaturated Fat: 3.1gTrans Fat: 0.01gCholesterol: 290.8mgSodium: 513.7mgPotassium: 546.3mgFiber: 1.4gSugar: 2.4gNet Carbohydrates: 5.2g
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