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The perfect light, fresh spring dinner. Try it!

Prep Time    : 10 mins
Total Time    : 25 mins
Servings      : 4


·         1 lb. medium shrimp, peeled and deveined
·         2 tsp. ground cumin
·         1 tsp. chili powder
·         Juice of 1 lime
·         2 tbsp. freshly chopped cilantro, plus more for garnish
·         2 cloves garlic, minced
·         3 tbsp. extra-virgin olive oil, divided
·         Kosher salt           
·         Freshly ground black pepper
·         Romaine lettuce, for serving
·         1 avocado, thinly sliced
·         1/4 c. Sour cream, for serving


1.  In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
2.  In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
3. Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

Recipe from delish.com

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