Chipotle-Lime Shrimp and Quinoa Lettuce Wraps with Avocado Crema

These Chipotle-Lime Shrimp and Quinoa Lettuce Wraps are the perfect blend of zesty flavors and fresh ingredients, making them a refreshing option for lunch or a light dinner. The shrimp is marinated in a spicy chipotle-lime mixture, delivering a delightful kick that pairs beautifully with the nutty quinoa and crisp lettuce.

Each wrap is topped with a creamy avocado crema, enhancing the overall taste and texture. These wraps are not only delicious but also packed with nutrients, making them an ideal healthy choice for any day of the week.

Chipotle-Lime Shrimp and Quinoa Lettuce Wraps with Avocado Crema

Serves: 4 Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 320 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 lb shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1-2 chipotle peppers in adobo sauce, minced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 head of butter lettuce or romaine, leaves separated
• 1 avocado, pitted and peeled
• 1/4 cup sour cream
• 1 tablespoon lime juice (for crema)
• Fresh cilantro, chopped, for garnish

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer covered for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
2. In a bowl, combine olive oil, lime juice, minced chipotle peppers, garlic powder, salt, and pepper. Add shrimp and toss to coat. Let marinate for 10 minutes.
3. Heat a skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque.
4. While the shrimp is cooking, prepare the avocado crema by blending avocado, sour cream, lime juice, and a pinch of salt until smooth. Adjust seasoning to taste.
5. To assemble, place a scoop of quinoa in each lettuce leaf, top with cooked shrimp, and drizzle with avocado crema. Garnish with chopped cilantro.

Notes

For a spicier kick, add extra chipotle peppers or some of the adobo sauce to the marinade.

To make these wraps gluten-free, ensure that your quinoa is certified gluten-free. You can also swap in other proteins like grilled chicken or tofu for a different flavor profile. If you prefer a milder taste, reduce the amount of chipotle in the marinade or use a milder pepper.

For storage, keep the shrimp and quinoa separate from the lettuce wraps until ready to serve to maintain the crispness of the lettuce. These wraps are best enjoyed fresh but can be stored in the fridge for up to 24 hours if assembled without the lettuce.