🥑 Grilled Shrimp Lettuce Wraps with Avocado Sauce
Prep time: 15 mins | Cook time: 6 mins | Servings: 3–4
Additional Ingredients Needed for the Avocado Sauce:
1 ripe avocado
¼ cup Greek yogurt (or sour cream)
2 tbsp fresh cilantro
1 tbsp lime juice
1 clove garlic
Pinch of salt and a splash of water (to thin it out for drizzling)
Instructions
- Make the Creamy Avocado Sauce
Add the avocado flesh, Greek yogurt, cilantro, lime juice, garlic, and a pinch of salt into a blender or food processor.
Blend until completely smooth. Add water 1 tablespoon at a time until it reaches a thick but pourable drizzle consistency. Set aside.
- Toss the Crunchy Slaw
In a medium bowl, combine the shredded red cabbage, shredded carrot, and diced tomato.
Stir in the 2 tablespoons of mayonnaise or Greek yogurt and 1 teaspoon of lime juice until the veggies are lightly coated. Season with a tiny pinch of salt.
- Grill the Shrimp
Pat the shrimp dry with a paper towel. Toss them in a bowl with the 2 tablespoons of olive oil and 1 tablespoon of Cajun or black-pepper seasoning until fully coated.
Heat a grill pan or outdoor grill over medium-high heat.
Grill the shrimp for about 2 to 3 minutes per side, just until they turn pink, opaque, and get a nice char. Do not overcook!
- Assemble the Wraps
Lay out your washed and dried butter lettuce leaves.
Add a generous spoonful of the crunchy slaw to the bottom of each leaf.
Top with 3 to 4 grilled shrimp.
Drizzle the creamy avocado sauce over the top right before serving.