Korean BBQ Shrimp & Avocado Lettuce Wraps
Seared shrimp and avocado in butter lettuce cups with shredded carrot and a honey vinegar drizzle, ready in 25 minutes. Korean BBQ coats the shrimp in sweet, smoky heat and toasted sesame, and the cool avocado and crisp lettuce keep it light and fresh.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 scoops Korean BBQ
- 1 head of butter lettuce, leaves separated
- 1 large avocado, sliced
- ½ cup shredded carrots
- 1 tbsp apple cider vinegar
- 1 tsp of honey
Method
Prepare the ingredients
- 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.
Cook the shrimp
- 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 over the shrimp and toss to coat them completely.
Assemble and enjoy
- 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.
Korean BBQ is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
