Sweet n' Spicy Shrimp Lettuce Tacos

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 heads Bibb lettuce or 1 head iceberg lettuce
  • 3 tablespoons canola oil
  • 1 ear corn, kernels scraped from cob or 1/2 to 3/4 cup frozen organic kernels, defrosted
  • Salt and pepper
  • 2 pounds shrimp, deveined and tails removed, coarsely chopped or halved
  • 3 to 4 cloves garlic, chopped
  • 1 inch fresh ginger
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1 tablespoon rice wine vinegar, white wine vinegar or distilled vinegar
  • 1 lime, juiced and zested
  • 2 tablespoons agave syrup
  • 1 to 2 tablespoons Sriracha
  • 1 avocado, diced
  • 1 small bunch scallions, thinly sliced, for garnish
  • Cilantro leaves
Directions
Watch how to make this recipe.
  • Separate the lettuce into cups and reserve.

  • Heat 1 tablespoon of the canola oil in a skillet and saute the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the garlic, ginger and seafood seasoning and toss 1 to 2 minutes. Add the vinegar and heads up — keep your head back to avoid a sinus attack! Add in the lime zest, agave and Sriracha. Toss and remove to a serving plate.

  • Dress the avocado with the lime juice.

  • Serve the shrimp with the lettuce for taco building. Fill the lettuce with the shrimp and top with scallions, avocado and cilantro.

  • Get Rachael's shopping list for this episode's recipes here.


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    This recipe is featured in:

    Healthy Eating on a Budget