Lime-Basil Shrimp & California Avocado Lettuce Wraps
Lime-Basil Shrimp & California Avocado Lettuce Wraps
Grocery shopping at the beginning of each season puts an extra spring in my step, the newly available produce lifting me out of my food rut and propelling me eagerly back into the kitchen. Summer’s bounty adds extra excitement, with stacks of berries, bins of watermelons ready to burst and mounds of stone fruits, green beans and corn, tempting me to buy more than I could ever use. While avocados from afar are available year-round, California avocados are in season April through September, making this the ideal time to keep a few on hand for dips, spreads and salads.
I created these tasty gems for the California Avocado Commission. They can serve as a light main-dish lunch or as an appetite-piquing starter course. If you’re seeking even more adventure, roll the wraps in pre-soaked edible rice papers for a unique presentation and added texture. One-fifth of a medium avocado is only 50 calories and contributes nearly 20 vitamins and minerals.
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Lime-Basil Shrimp & California Avocado Lettuce Wraps
1/2 lemon
1 pound (455 g) medium shell-on, deveined shrimp (41-45 count), thawed
3 tablespoons (42 g) olive oil mayonnaise
1/2 cup (55 g) coarsely shredded carrots, plus additional for garnishing
1 lime, juiced (about 3 tablespoons, or 45 ml)
1 teaspoon (5 ml) Thai fish sauce (found in the Asian foods section, or substitute with 1 teaspoon soy sauce)
1/4 teaspoon Asian chili garlic sauce (or hot sauce)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Chinese 5-spice powder (found in the Asian foods section, or substitute with a pinch each of ground cinnamon and ginger)
1/8 teaspoon garlic powder
1 large California avocado*, peeled, seeded and diced into 1/4-inch (6 mm) pieces
4-6 basil leaves, stacked, rolled lengthwise, and thinly sliced crosswise (or 1/4 teaspoon dried basil), plus additional for garnishing
1 head Bibb or Boston lettuce, washed, drained, blotted and separated into “cups”
Fill a medium saucepan with 1 quart (1 L) water. Squeeze the lemon juice into the pan and add the lemon half and a pinch of salt. Bring to a boil, add shrimp and remove from heat, allowing it to sit and cook for 3 to 5 minutes, until opaque in the center and shells turn from gray to pink. Add a couple of scoops of ice to the pot to cool shrimp quickly and retain flavor. Drain and remove shells. Chop into smaller bite-size pieces.
In a medium bowl, combine mayonnaise, carrots, lime juice, fish sauce, chile sauce, pepper, 5-spice, and garlic powder. Add shrimp, avocado and basil to mayonnaise mixture and fold together.
On a flat surface, lay a larger leaf facing upward like a bowl, place a smaller leaf on top, and fill it with 1/4 cup (56 g) of shrimp mixture. Fill remaining lettuce cups, and garnish each with additional carrots and fresh basil.
Make ahead tip: Shrimp mixture can be prepared and chilled a few hours in advance, stirring in the avocados and assembling right before serving.
*A large avocado averages about 8 ounces (225 g). If using smaller or larger size avocados, adjust the quantity accordingly.
Makes 9 servings, 1 wrap each
Prep time: 25 minutes
Cook time: 5 minutes
Nutrition Facts (per serving): 89 calories, 5 g total fat (1 g saturated fat, 0 g trans fat), 146 mg sodium, 55 mg cholesterol, 4 g total carbohydrate, 2 g fiber, 7 g protein, 7% DV iron, 2% DV calcium, 34% DV Vitamin A, 9% DV Vitamin C.
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Lime-Basil Shrimp & California Avocado Lettuce Wraps
By Published: June 27, 2012
- Yield: 1 wrap each (9 Servings)
- Prep: 25 mins
- Cook: 5 mins
- Ready In: 30 mins
I created these tasty gems for the California Avocado Commission. They can serve as a light main-dish lunch or as an appetite-piquing starter course.
Ingredients
- 1/2 lemon
- 1 pound (455 g) medium shell-on, deveined shrimp (41-45 count), thawed (or 1 3/4 cups [393 g] cooked, chopped)
- 3 tablespoons (42 g) olive oil mayonnaise
- 1/2 cup (55 g) coarsely shredded carrots plus additional for garnishing
- 1 lime juice (about 3 tablespoons (45 ml)
- 1 teaspoon (5 ml) Thai fish sauce (found in the Asian foods section, or substitute with 1 teaspoon soy sauce)
- 1/4 teaspoon Asian chili garlic sauce (or hot sauce)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon Chinese 5-spice powder (found in the Asian foods section, or substitute with a pinch each of ground cinnamon and ginger)
- 1/8 teaspoon garlic powder
- 1 large California avocado* peeled, seeded and diced into 1/4-inch pieces
- 4-6 basil leaves stacked, rolled lengthwise, and thinly sliced crosswise (or 1/4 teaspoon dried basil), plus additional for garnishing
- 1 head Bibb or Boston lettuce washed, drained, blotted and separated into “cups”
Instructions
- Fill a medium saucepan with 1 quart (1L) water. Squeeze the lemon juice into the pan and add the lemon half and a pinch of salt. Bring to a boil, add shrimp and remove from heat, allowing it to sit and cook for 3 to 5 minutes, until opaque in the center and shells turn from gray to pink. Add a couple of scoops of ice to the pot to cool shrimp quickly and retain flavor. Drain and remove shells. Chop into smaller bite-size pieces.
- In a medium bowl, combine mayonnaise, carrots, lime juice, fish sauce, chile sauce, pepper, 5-spice, and garlic powder. Add shrimp, avocado and basil to mayonnaise mixture and fold together.
- On a flat surface, lay a larger leaf facing upward like a bowl, place a smaller leaf on top, and fill it with 1/4 cup (56 g) of shrimp mixture. Fill remaining lettuce cups, and garnish each with additional carrots and fresh basil.
- Make ahead tip: Shrimp mixture can be prepared and chilled a few hours in advance, stirring in the avocados and assembling right before serving.
- *A large avocado averages about 8 ounces (225 g). If using smaller or larger size avocados, adjust the quantity accordingly.
- Nutrition Facts (per serving): 89 calories, 5 g total fat (1 g saturated fat, 0 g trans fat), 146 mg sodium, 55 mg cholesterol, 4 g total carbohydrate, 2 g fiber, 7 g protein, 7% DV iron, 2% DV calcium, 34% DV Vitamin A, 9% DV Vitamin C.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
I enjoy my avocados on anything Mexican (natch) but also made into a sauce over cheese and pasta for an Avocado Mac-N-Cheese!
Suzanne,
Oooh, made into a sauce. Delicioso. What do you do, just toss the avocados, cheese and milk into a blender? Or?
Thanks for playing!
Michelle
I followed a recipe from Two Peas that called for an avocado sauce using garlic, avocados, lime juice, cilantro, salt and pepper and blending in a food processor or blender. You also make a cheese sauce using butter and flour and either monterey jack or pepperjack cheese.
Suzanne,
Sounds divine.
Thanks.
Michelle
We like to think we make the best guacamole. The secret? A tablespoon of sour cream, garlic powder and lemon juice!
Hi Jill!
Wow! What an honor to have you stop by my blog! I didn’t know you did freelancing, too! Oh, the possibilities I might have in store for you down the road…
Loving the sound of your guacamole and so easy!
Michelle
We eat avacodos nearly everyday in our dinner salad. Our favorite way to share them is thinly sliced and fanned on a beautiful serving plate next to our fantastic southwestern stuffed tri-color bell peppers. Scoop a bite of the spicy stuffed pepper with the coolness and creaminess of the avacodos is just summer time heaven in your mouth! Delish!
I like to eat sliced avocados in their natural state. So refreshing!
Mmm, that recipe sounds delish! Avocados are probably my favorite food – they are so versatile and I eat them on a near daily basis. Lately I have been using them as a substitute for mayo on my sandwiches and veggie burgers. I also love to throw a bit in smoothies – it makes for an amazing texture!
I keep it simple–avocado, diced up, and in a mixed greens salad along with chevre or feta, and some nice olive oil and vinegar dressing. My mouth is watering as I type this!
Avocados happen to be one of my favorite foods, I eat tham pretty much every day. They are the secret to making my green smoothies creamy. I also use them to make the dairy free pudding Chocomole.
I love avocadoes on on my daily wrap I make for lunch. 1 whole wheat fiber wrap, a tad of shredded co/jack cheese, slice of turkey, half an avocado spread on top, with a dollop of plain greek yogurt, romaine lettuce…wrap it up..YUM. I pretty much like avocado on anything, and also eat it right out of the peel. I could go on and on. They are so good for you. 🙂
I love avocados in my mango salsa! Creamy mellow avocado with sweet mango and tart lime juice! (and cilantro, onions, jalapeno)
I also use them in my avocado-orange salad dressing or i avocado-pecan pesto! Yum!
SOOOO good! Thanks for the recipe! Next time I’m going to wrap it in the rice paper. It was a little messy (didn’t mind!), and I think it will make an awesome spring roll!
Oh, and Michael and I do lots of freelance. Here are all our websites 🙂
http://www.michaelmcnamaraphoto.com
http://www.jillandmichaelweddings.com
http://www.jillandjill.com
http://www.selfportraitstation.com
I love to enjoy them on salads. Thanks for the chance to win!
gina.m.maddox (at) gmail (dot) com
I love avocados just about any way possible, but they have a special memory for me. My mom used to take me to a restaurant called The Fireside Inn, and she would order us chicken salad in half an avocado. It was always such a treat to go with her by myself. I always felt so grownup!
Such a nice memory, Lisa. Thanks for sharing.
Michelle
I there are not many reciepes that Avacados can’t be used in, I try them with all sorts of foods
Good point, Bonnie!
Thanks.
Michelle
I have grown up on avocados, and I ONLY EAT CALIF. grown avocados!!! I am grateful for everything they give me, because they are a POWER FOOD! The easiest tip I can think of, offhand, is to use avocado instead of mayonnaise! Added health benefit by just smooshing the avocado up right there on the bread, and spreading it! FABULOSO!
Shelley,
Agreed:)
Michelle
I like to cut it in half and scoop it out with a spoon,add some salt,and eat it. I try to use them in salads and wraps but I usually end up eating them first
I really, really enjoy spreading them on bagels or mixing chunks in with cottage cheese for breakfast. It’s the best way to start the morning!
Jessika,
Ooh, I haven’t tried that one! Sounds good.
Thanks.
Michelle
I make an artichoke and avocado dip with roasted garlic and cream cheese. serve it hot. It is soooo good and creamy. Or you could say dreamy.
Kim,
You’re making me hungry.
Michelle
I usually eat them right out of the skin.I try to save them for salads for they usually don’t make it there
Bunnie,
LOL…so true!
Thanks.
Michelle
I usually eat them plain before they make it to the salad or wrap.
I love avocado spread onto an everything bagel instead of cream cheese. MMM! And I recently concocted an avocado/cheese stuffing for giant grilled portabella mushrooms. it was a hit!!
We like ours in a salad.
Ditto, Debbra!
I love avocados the most when I share them – I am lucky enough to have a tree and never leave the house without a bag of avocados to give away when they are ripe.
That is awesome! I wish you were my neighbor.
Michelle
I love avocados in everything but my favorite way to eat them is mixed with rice. This was something m grandmother fed me when I was younger and it is so good.
Carolyn,
Oooh, I haven’t tried that before. Must try!
Thanks.
Michelle
I love avocados in any form, but one of my favs is to slice in half, remove the seed,hatch with a knife and then squeeze lemon, sea salt and pepper and eat with a spoon
Yuuuummmmyyyyyyyyyyyyy!!!!!!!!!!
Love your recipe! We grow avocados so we eat them with just about everything! My favorite is to slice them on top of a bowl of hearty chicken soup on a cold day.
That sounds good to me, Mimi!
Michelle
I use avocados in many recipes – most recently my fave has been to replace mayo in BLTS – chicken, lettuce tomato bacon and avocado…
Mmmmm…
Thanks Meghan!
Michelle
For me , just slice , dip into lime juice, and add a sprinkle of sea salt. Delicious all on their own.
I LOVE THEM on sandwiches!
i enjoy them with a little flax seed sprinkled! Thanks for a super giveaway!
We always save the outside skin after scooping out the delcious, perfectly ripe avocados for the humans. Our cat, Choco, has discovered one of his favorite treats. We hold each empty half and he carefully licks every surface. Admittedly, this is the first cat for us who loves avocado season as much as we do! Thanks for all the new ideas and sharing the recipes, Michelle.
Anne,
Wow, creative! How eco-friendly, using all of it (well, everything but the pit).
Thanks.
Michelle
I love avocados in my green monster smothies and mashed onto toast with lime juice and salt!
Enjoy Avocados on whole wheat bread and fresh sliced turkey. Makes the best lunch sandwiches!
Steven, that’s one of my favorite sandwiches, too!
I cut up fresh tomatoes, diced avacados and chopped roasted Anaheim green chiles with garlic salt for a nice side dish with BBQ. Also I put avacados in my grilled cheese
sandwiches.
I’m a purist – cut in half, sprinkled with salt, eaten out of the skin with a spoon! Love it
I love my avocado with Greek Cilantro yogurt and chips or carrots used for dipping.
I like avocado smashed on toast with Maldon sea salt and fresh ground pepper.
Stephanie,
Oooh, I just bought some Maldon sea salt while in Spain. I will have to try your concoction. Thanks for sharing.
Michelle
I love avocados smashed up and sprinkled heavily with fresh lime juice and garlic powder and a pinch of sea salt. I eat the smashed delight with a spoon or spread onto some nice bread or homemade corn tortilla chips. Heavenly! Also, just today, I sampled avocado gelato at my favorite local gelato shop. It was so smooth and mildly flavorful — just like the avocado!
I most often slice my avodacos and eat them on a sandwhich – usually turkey.
My favorite way to enjoy avocados is sitting on the patio with a pocket knife and a ripe avocado. Open it, slice it, and eat it. Yes, it’s delicious in its’ simplicity, but it takes me back to a day some 35 years ago when my now passed papa sat with me on our back patio and shared with me my first ever avocado. I’ve been hooked since, and while I enjoy it in many recipes, the simple pleasure of slicing off pieces of deliciousness and remembering that day is still my favorite!
Lovely memory, Christy.
Thanks for sharing.
Michelle
I only recently started eating avocados about 2 years ago. Since then they are a staple in our diet. We grill them. put them in salads. Make ice cream with them. Deep fry them. You name it, we do it. Of course guacamole is part of breakfast or dinner. We love avocados.
Megan,
Deep-fried!? I might have to try that:) What kind of breading – panko? Flour?
Thanks for sharing.
Michelle