These Korean BBQ Shrimp and Avocado Lettuce Wraps are light, crispy, and bursting with flavour. The sweet and savoury notes of our Korean BBQ FLAVRBOMBS™ perfectly coat the succulent shrimp, which are then paired with creamy avocado and crisp butter lettuce for a refreshing crunch. This high-protein, low-carb meal is effortlessly delicious and perfect for a quick summer lunch or dinner.
Korean BBQ Shrimp & Avocado Lettuce Wraps
Michael Edwards
2
15 minutes
10 minutes
Asian
These Korean BBQ Shrimp and Avocado Lettuce Wraps are light, crispy, and bursting with flavour. The sweet and savoury notes of our Korean BBQ FLAVRBOMBS™ perfectly coat the succulent shrimp, which are then paired with creamy avocado and crisp butter lettuce for a refreshing crunch. This high-protein, low-carb meal is effortlessly delicious and perfect for a quick summer lunch or dinner.
Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 scoops Korean BBQ FLAVRBOMBS™
1 head of butter lettuce, leaves separated
1 large avocado, sliced
½ cup shredded carrots
1 tbsp apple cider vinegar
1 tsp of honey
Directions
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Pat the shrimp dry with a paper towel. Wash and dry the butter lettuce leaves, arranging them on a platter. Slice the avocado and shred the carrots. Mix the apple cider vinegar and honey together and then toss with the shredded carrots.
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Heat the olive oil in the skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and begin to curl. Turn off the heat. Immediately sprinkle 2 scoops of Korean BBQ FLAVRBOMBS™ over the shrimp and toss to coat them completely.
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Take a lettuce leaf and fill it with a few slices of avocado. Add the Korean BBQ shrimp. Top your wraps with the shredded carrot salad and enjoy.
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