Quick, easy, low-carb Shrimp Lettuce Wraps topped with pineapple salsa.
Summer is already flying by, and with kids enrolled in camps and programs my days have become a blur of driving and juggling schedules. Between taxiing to activities and keeping the household running, lunch often gets overlooked. To avoid eating out and to keep meals simple, I plan ahead and prepare ingredients that can be used in multiple dishes. One recipe that has quickly become a go-to is Shrimp Lettuce Wraps with pineapple salsa — light, refreshing, and low in carbs.
Shrimp Lettuce Wraps
At the start of the week I usually make a batch of pineapple salsa that brightens up lunches and can be added to wraps, tacos, or grilled chicken. The sweet-tart salsa pairs especially well with shrimp. For a quick prep, I rely on frozen jumbo butterfly shrimp I can bake while packing lunches. Using romaine as the wrap keeps things low-carb and fast: warm the shrimp, spoon on pineapple salsa, and assemble — a satisfying lunch in under 20 minutes that makes busy days easier.
Shrimp Lettuce Wraps
Pin Recipe
Ingredients
- SeaPak Jumbo Butterfly Shrimp (or other cooked jumbo shrimp)
- Romaine lettuce leaves for wraps
- For the salsa
- 2 cups pineapple chopped
- 1/2 cup red onion chopped
- 1/2 red bell pepper chopped
- 3 tablespoons cilantro
- 1 jalapeño seeded and chopped (optional)
- 1 lime
- Salt and pepper to taste
Instructions
-
Heat the shrimp according to package directions, either in the oven or by frying until warmed through and lightly crisped.
-
Prepare the pineapple salsa.
-
In a medium bowl combine chopped pineapple, red onion, red pepper, cilantro and jalapeño. Squeeze in the lime juice, season with salt and pepper, and stir to combine. Taste and adjust seasoning if needed. Store any extra in an airtight container in the refrigerator.
-
To assemble, spoon pineapple salsa onto a romaine leaf, add warm shrimp, fold and enjoy.
