Shrimp Salad Wrap
This salad is fresh, light, delicious and perfect to enjoy in spring, summer, fall and winter!
Ingredients
- 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
Directions
- Put 3 butter leaf lettuce onto a plate.
- In a medium sized skillet, fry shrimp in coconut oil until fully cooked. Season with lemon pepper to taste.
- On a cutting board, dice tomatoes and avocado.
- Top the butter lettuce with cooked shrimp, avocado, tomatoes and shredded carrots.
- Eat as tacos or as a salad.
Nutrition facts
Per Serving
- calories: 362
- carbohydrates: 22g
- cholesterol: 165mg
- dietary fiber: 12g
- fat: 22g
- potassium: 848mg
- protein: 22g
- saturated fat: 3g
- sodium: 415mg
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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