Shrimp Salad Wrap

Shrimp Salad Wrap

This salad is fresh, light, delicious and perfect to enjoy in spring, summer, fall and winter!


  • 3 Leaf, Butter Lettuce
  • 7 shrimp
  • 1/4 of an avocado, diced
  • 4 mini tomatoes, diced
  • 1/4 cup shredded carrots
  • 1 tbs coconut oil
  • lemon pepper

Makes 1 serving


  1. Put 3 butter leaf lettuce onto a plate.
  2. In a medium sized skillet, fry shrimp in coconut oil until fully cooked. Season with lemon pepper to taste.
  3. On a cutting board, dice tomatoes and avocado.
  4. Top the butter lettuce with cooked shrimp, avocado, tomatoes and shredded carrots.
  5. Eat as tacos or as a salad.

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Nutrition facts

Per Serving

  • calories: 362
  • carbohydrates: 22g
  • cholesterol: 165mg
  • dietary fiber: 12g
  • fat: 22g
  • potassium: 848mg
  • protein: 22g
  • saturated fat: 3g
  • sodium: 415mg
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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