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Sweet n' Spicy Shrimp Lettuce Tacos

Recipe by Rachael Ray
Program: Rachael Ray's 3 in the Bag
Segment: Gluten-Free Times Three

Sweet n' Spicy Shrimp Lettuce Tacos

User Ratings...

Difficulty: Easy
Serves: 4
Nutrition Details
Nutrition Breakdown Per Portion
Calories 477 calories
Total Fat 20 g
Saturated Fat 2 g
Cholesterol 341 mg
Sodium 659 mg
Carbohydrates 27 g
Fiber 5 g
Protein 49 g
Sugars 11 g
Prep + Cook: 35 min
Hands-On: 35 min

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Ingredients
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2 heads Bibb lettuce or 1 head iceberg lettuce
3 tbsp canola oil
1 ear corn, kernels removed from cob or 1/2 to 3/4 cup frozen organic kernels, thawed
Salt and pepper
2 lbs shrimp, deveined and tails off, roughly chopped or split
3 to 4 cloves garlic, minced
1 inch fresh ginger
1 tsp seafood seasoning, like Old Bay
1 tbsp rice wine vinegar, white wine vinegar or distilled vinegar
1 lime, juiced and zested
2 tbsp agave syrup
1 to 2 tbsp Sriracha
1 avocado, chopped
1 small bunch scallions, finely sliced, for topping
Cilantro sprigs

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Steps

Divide lettuce into individual cups and set aside.
Warm 1 tbsp canola oil in a pan and cook corn over medium-high heat until edges turn golden. Add salt and pepper. In the same pan, add shrimp and saut until they start turning pink, about 2 to 3 minutes. Stir in garlic, ginger, and seafood seasoning for 1 to 2 minutes. Pour in vinegartilt head back to dodge sinus irritation! Mix in lime zest, agave, and Sriracha. Stir well and transfer to a platter.
Toss avocado with lime juice.
Present shrimp alongside lettuce cups for taco assembly. Spoon shrimp into lettuce, then add scallions, avocado, and cilantro.

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PLAY
Program: Rachael Ray's 3 in the Bag
Segment: Gluten-Free Times Three

Tags: Healthy Evening Wholesome Zesty Shrimp Crustacean Dishes Shrimp Taco Lettuce Dishes Produce Entree Gluten Free

More from: Budget-Friendly Healthy Meals

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