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Southwest Shrimp Lettuce Wraps


Serves: 6

Prep Time: 10 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

This is a light and simple meal in itself. You can also chop the shrimp and toss before serving in lettuce cups.

Ingredients

1 tablespoon olive oil

1 tablespoon garlic, fresh, minced

1 1/4 pounds shrimp, raw (medium or large), peeled and deveined

1 onion(s), medium, chopped

2 zucchini(s), chopped

1 cup corn, frozen white kernels, or fresh, or fresh

2 pepper(s), bell, red, yellow, or green, chopped

1 can (15 ounces each) black beans, reduced sodium

1/4 teaspoon salt

1/4 teaspoon cumin, ground

1/4 cup cilantro, fresh, chopped

2 cups tomato(es), grape or cherry, halved

12 leaves lettuce, butter or large green leafy

Preparation

Heat one tablespoon olive oil in a large skillet over medium heat. Add minced garlic and stir. Pat shrimp dry with paper towels, then add to skillet. Cook shrimp for about 3 minutes, turning once. Remove shrimp to a salad bowl. In the same skillet, add zucchini and spread out in a single layer. Cook for 2 minutes until lightly browned. Move the zucchini to one side of the skillet, then add the corn kernels and cook for about one minute. Add drained black beans, cumin, salt, pepper and stir gently. Cook for about two minutes. Add cilantro and tomatoes and stir gently, then pour corn mixture into the salad bowl with the shrimp. Toss to combine. Spoon mixture into lettuce cups and serve. Best served slightly warm, but can be served cold or a room temperature.

Nutrition

Per Serving About: 240 calories, 5 g fat, .5 g saturated fat, 0 g trans fat, 145 mg cholesterol, 25 g protein, 27 g carbohydrates, 7 g dietary fiber, 400 mg sodium; WW Points Plus value 6


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