Sweet n' Spicy Shrimp Lettuce Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 477 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 341 milligrams
- Sodium
- 659 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Protein
- 49 grams
- Sugar
- 11 grams
- Total: 35 min
- Active: 35 min
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
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
- 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.