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Gluten Free Shrimp Lettuce Wraps
Prep time
Cook time
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Gluten Free Shrimp Lettuce Wraps
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1½ pounds wild caught shrimps, shelled and deveined
- 2 heads Boston lettuce, leaves separated
- 1 jalapeno pepper, thinly sliced
- 1 large cucumber. peeled and diced
- ⅓ of small red onion, diced
- ½ lime, juiced
- ½ cup cherry tomatoes, sliced
- ½ cup corn kernels
- ¼ cup fresh cilantro, chopped
- salt and pepper
- 2 garlic cloves. minced
- olive oil
Instructions
- Season shrimps with salt and pepper. Heat a large cast iron pan to medium high heat. Add a splash of olive oil, add garlic and saute for 1 minute the add the shrimps. Cook shrimp for few minutes, squirt a little lime juice and transfer to a plate. Clean the pan and cook the corn until slightly charred. Let corn cool down for few minutes.
- In a large bowl, combine the other ingredients with a splash of olive oil and season with salt and pepper.
