Blackened Shrimp Lettuce Wraps

Blackened Shrimp Lettuce Wraps
3.8 from 4 ratings
It's almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad, and chips — all foods that can wreak havoc on your waistline.Get ready to adjust your Memorial Day Weekend shopping lists! This healthy and delicious summer recipe is brought to you by Medifast's new Simply Well™: An Everyday, Healthy Cookbook.
  • 2 pound raw shrimp, peeled and deveined
  • 1 tablespoon blackened seasoning mix
  • 4 teaspoon olive oil, divided
  • 1 cup plain, low-fat greek yogurt
  • 6 ounce avocado
  • 2 tablespoon lime juice, divided
  • 1 1/2 cup diced tomato
  • 1/4 cup diced green bell pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño pepper, chopped and deseeded
  • 12 large romaine lettuce leaves
  1. Place shrimp and blackened seasoning mix in a re-sealable plastic bag (you may need to divide shrimp into two batches). Shake contents of bag to distribute seasoning evenly.
  2. Heat two teaspoons of olive oil in large-skillet, and add half of the shrimp in a single layer. Cook about 2 to 3 minutes per side, until shrimp are pink and cooked through. Repeat with remaining olive oil and shrimp.
  3. For the avocado crema: Combine Greek yogurt, avocado, and one tablespoon of lime juice in blender or food processor. Blend until smooth.
  4. For the tomato salsa: Stir the tomatoes, green bell pepper, onion, cilantro, jalapeño pepper, and remaining tablespoon of lime juice in a medium bowl.
  5. Prepare lettuce wraps by dividing the shrimp, avocado crema, and tomato salsa evenly among the lettuce leaves. Serve immediately.