Looking for a fresh, light, and absolutely delicious meal that comes together in minutes? These Shrimp and Avocado Salad Wraps are my go-to solution for busy weeknights when I want something nutritious yet satisfying. They’re packed with lean protein, healthy fats, and crisp vegetables, making them perfect for lunch or a light dinner.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas or lettuce leaves
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season shrimp with garlic powder, salt, and pepper.
- Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly before chopping into bite-sized pieces.
- In a large bowl, combine the chopped shrimp, diced avocado, tomatoes, red onion, and cucumber.
- Drizzle with remaining olive oil and lime juice. Add chopped cilantro and gently toss to combine.
- Warm the tortillas slightly (skip this step if using lettuce wraps).
- Divide the mixture evenly among the tortillas or lettuce leaves, and wrap tightly.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 wraps
Recipe Notes
Here are some helpful tips to make these wraps even better:
- To prevent avocados from browning, toss them in a bit of extra lime juice before adding to the mixture.
- You can prep the vegetables ahead of time, but wait to cut the avocado until just before serving.
- For a low-carb option, use large lettuce leaves instead of tortillas.
- Make sure your shrimp are completely thawed and patted dry before cooking for the best results.
- These wraps are best enjoyed immediately, but the filling can be stored separately in an airtight container for up to 24 hours.
- For extra flavor, add a dash of cayenne pepper or your favorite hot sauce to the shrimp mixture.
These Shrimp and Avocado Salad Wraps are incredibly versatile – feel free to customize them with your favorite vegetables or add-ins. They’re perfect for meal prep (just keep the components separate), and they’re a fantastic way to incorporate more seafood into your diet while keeping things light and fresh.
Shrimp and Avocado Salad Wraps
Ingredients
- 1 pound medium shrimp peeled and deveined
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely diced
- 1 cucumber diced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas or lettuce leaves
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season shrimp with garlic powder, salt, and pepper.
- Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly before chopping into bite-sized pieces.
- In a large bowl, combine the chopped shrimp, diced avocado, tomatoes, red onion, and cucumber.
- Drizzle with remaining olive oil and lime juice. Add chopped cilantro and gently toss to combine.
- Warm the tortillas slightly (skip this step if using lettuce wraps).
- Divide the mixture evenly among the tortillas or lettuce leaves, and wrap tightly.
