Sweet and Spicy Shrimp Lettuce Tacos
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 477, total fat 20 G., saturated fats 2 G., proteins 49 G., carbohydrates 27 G., fiber 5 G., cholesterol 341 mg, sodium 659 mg, sugar 11 G.
Calories 477, total fat 20 G., saturated fats 2 G., proteins 49 G., carbohydrates 27 G., fiber 5 G., cholesterol 341 mg, sodium 659 mg, sugar 11 G.
For low-calorie, gluten-free tacos, use thick lettuce leaves instead of tortillas, which can be filled like bowls. For the filling, sauté shrimp with corn kernels, spices, agave syrup, and Sriracha sauce for an Asian-inspired, sweet-and-spicy flavor. Fill each lettuce leaf with shrimp, add slices of avocado, sprinkle with cilantro and green onions, and enjoy without sacrificing your figure. Juicy, filling, and perfect as an appetizer for house parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 heads of Bibb lettuce or 1 head of iceberg lettuce
- 3 tbsp. l. rapeseed oil (canola)
- 1 ear corn (scrape seeds) or 1/2 - 3/4 cup frozen corn, thawed
- 900 g shrimp, peeled, deveined, coarsely chopped or halved
- 3-4 cloves garlic, chopped
- 2.5 cm ginger root
- 1 teaspoon seafood seasoning, such as Old Bay
- 1 tbsp rice, white wine, or distilled vinegar
- Zest and juice of 1 lime
- 2 tbsp. l. agave syrup
- 1 - 2 tablespoons Sriracha sauce
- 1 avocado, diced
- 1 small bunch green onions, thinly sliced, for serving
- Coriander leaves
We recommend
Recipes with similar ingredients: Bibb lettuce, iceberg lettuce, corn, shrimps, garlic, ginger root, Old Bay seasoning, rice vinegar, lime, syrup, Sriracha sauce, Avocado, green onions
Cooking the dish according to the recipe:
- Divide the lettuce leaves into individual bowls and set aside.
- Heat 1 tablespoon of canola oil in a skillet and fry the corn over medium heat until golden brown around the edges. Season with salt and pepper to taste. Add the shrimp to the same skillet and cook until they begin to turn pink, 2-3 minutes. Add the garlic, ginger, and seafood seasoning and stir for 1-2 minutes. Pour in the vinegar and turn away to avoid the fumes! Add the lime zest, agave syrup, and Sriracha sauce. Stir and transfer to a serving platter.
- Sprinkle the avocado with lime juice.
- Serve the shrimp on lettuce leaves, like tacos. Place the shrimp on the lettuce leaves and garnish with green onions, avocado slices, and cilantro.
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