Basil Avocado Shrimp Salad Wraps & Sweet Potato Chips
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Parker Feierbach
Lettuce wraps are the one of the best ways to eat healthy (and low-carb). These wraps are stuffed with our new favorite twist on shrimp salad: basil avocado.
Bake a batch of sweet potato chips on the side so you have a well-balanced lunch :)
Yields:
4
servings
Prep Time:
0
hours
20
mins
Total Time:
0
hours
50
mins
Ingredients
For the sweet potato chips
Cooking spray
2
-3 medium sweet potatoes, sliced into 1/8"-thick coins
Kosher salt
Freshly ground black pepper
For the shrimp salad
Cooking spray
20
large shrimp, peeled and deveined (about 3/4 lb.)
1 1/2
c.
grape tomatoes, halved
1/4
small red onion, finely diced
2
avocados, diced
4
fresh basil leaves, thinly sliced
2
large heads butterhead or romaine lettuce
For the marinade
Juice of 2 lemons
2
cloves garlic, minced
3
fresh basil leaves, thinly sliced
2
tbsp.
white wine vinegar
3
tbsp.
extra-virgin olive oil or avocado oil
1/2
tsp.
paprika
Kosher salt
Freshly ground black pepper
Directions
- Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper.
- Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat.
- Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
- Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
- In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated.
- Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.
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