Go Back
Print Recipe

Grilled Shrimp Lettuce Wraps (gluten free, dairy free)

Not a shrimp fan? Substitute for any meat you like. Or - add another veggie or two of your choice and suddenly you have a delicious vegan option. If you want a protein packed version, add avocado and lentils. 
Servings: 4 servings

Ingredients

  • 2 cups green cabbage shredded and/or grated
  • ¼ teaspoon sea salt + more for seasoning
  • 1 lime juiced (+extra for garnish/finishing)
  • 1 cucumber sliced thinly
  • Purple cabbage or similar sturdy green for wrapping
  • 12 medium shrimp peeled, deveined and rinsed
  • 3 tablespoons olive oil
  • ¼ teaspoon seafood spice blend i love this!
  • Micro greens
  • Cilantro

Instructions

  • Add prepared green cabbage to medium bowl.
  • In a small bowl, add juice of one lime and salt. Stir.
  • Toss lime mixture with cabbage until well incorporated. Set aside for 10-15 minutes
  • Preheat grill to medium heat.
  • In a small bowl, add olive oil, ⅛ teaspoon salt and seafood spice blend. Stir.
  • Add prepared shrimp to a medium bowl. Toss shrimp with oil mixture, stirring as you go to lightly coat.
  • Sprinkle in ⅛ teaspoon salt and seafood spice blend.
  • Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or just until opaque and light grill marks appear. Transfer to a side plate.
  • Ready cabbage by pulling off layers one at a time. Rinse.
  • Prepare to assemble tacos. Layer in the following order or as you please: purple cabbage shell, cabbage slaw, cucumber, cilantro, 2-3 shrimp, microgreens.