Spicy Taco Shrimp Tacos 47
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Spicy Taco Shrimp Lettuce Wraps

A light, festive, hands-on family meal that is equal parts fun and luxurious. Pairs perfectly with a side of cauliflower rice.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Serving: 4 servings
Calories: 289.6kcal
Author: Nicholas Murphy

Ingredients

  • 1 large English (hot house) cucumber unpeeled
  • 1 small red bell pepper
  • 4 large green onions washed and dried
  • 2 ripe avocados
  • 8 large romaine lettuce leaves washed and dried
  • 1 lb. jumbo shrimp peeled and cleaned
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. coconut oil
  • 4 cloves garlic minced
  • pinch red pepper flakes
  • juice of one lemon
  • 1 serving Spicy Taco Soup Keto Chow mixed with 1/2 cup warm water

Instructions

  • Slice the cucumber into thin sticks about 2 inches long and 1/2 inch wide.
  • Cut the bell pepper in half, remove the ribs and seeds, and slice into thin pieces.
  • Cut the green onions in half the long way and cut into two-inch long pieces.
  • Cut the avocados in half, then peel and slice into thin pieces. Sprinkle with a little of the lemon juice to preserve their color if desired.
  • Toss the shrimp with the salt and pepper.
  • Heat the coconut oil in a large skillet over medium heat. When the pan is hot, add the garlic and the red pepper flake. Cook until the garlic smells fragrant and is just starting to brown.
  • Add the shrimp to the pan in a single layer. Don’t crowd the pan; if all the shrimp doesn’t fit in one layer, work in batches. Cook undisturbed on one side for about one to two minutes, until the shrimp begins to look opaque on the sides, then flip and cook for one to two minutes on the other side.
  • Squeeze the lemon juice over the shrimp and remove from the pan to a clean dish. Set aside while you make the sauce.
  • Lower the heat slightly and add the prepared Keto Chow. Stir to scrape up any bits of flavor stuck to the bottom of the pan. Cook until the sauce is heated through and lightly bubbling.
  • Add the shrimp to the sauce and heat until warmed through. Remove from heat immediately so they don’t overcook.
  • Divide the shrimp, sauce, and prepared vegetables between the eight lettuce leaves.
Nutrition Facts
Spicy Taco Shrimp Lettuce Wraps
Serving Size
 
1 lettuce wraps
Amount per Serving
Calories
289.6
% Daily Value*
Fat
 
17.7
g
27
%
Saturated Fat
 
7.2
g
45
%
Polyunsaturated Fat
 
1.46
g
Monounsaturated Fat
 
7.13
g
Cholesterol
 
118.4
mg
39
%
Sodium
 
636.7
mg
28
%
Potassium
 
1044.64
mg
30
%
Carbohydrates
 
13.1
g
4
%
Fiber
 
8
g
33
%
Sugar
 
2.4
g
3
%
Sugar Alcohol
 
0.07
g
Net Carbs
 
4.99
g
Protein
 
23.6
g
47
%
Vitamin A
 
1559.3
IU
31
%
Vitamin C
 
70.57
mg
86
%
Calcium
 
166.63
mg
17
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1lettuce wraps | Calories: 289.6kcal | Carbohydrates: 13.1g | Protein: 23.6g | Fat: 17.7g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1.46g | Monounsaturated Fat: 7.13g | Cholesterol: 118.4mg | Sodium: 636.7mg | Potassium: 1044.64mg | Fiber: 8g | Sugar: 2.4g | Vitamin A: 1559.3IU | Vitamin C: 70.57mg | Calcium: 166.63mg | Iron: 1.7mg | Sugar Alcohol: 0.07g | Net Carbs: 4.99g

Photos by Sarah DeYoung