Shrimp BLT Wraps
with veggie chips
These paleo-friendly BLT wraps feature succulent shrimp and crisp bacon. You'll want to have plenty of lettuce to scoop up all the delicious filling!
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Bacon - 8 strips , chopped
- Garlic - 1 clove , chopped
- Parsley, fresh - 2 Tbsp , chopped
- Lemons - 1 , wedges
- Lettuce, butterhead - 1 head , leaves separated
- Tomatoes, medium - 1 , chopped
- Avocados - 1 , chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- Hot sauce (opt) - for serving
- Veggie chips, any paleo-friendly variety - 4 cups , for serving
Prep
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Shrimp - Defrost, pat dry, and season with some salt and pepper.
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Bacon - Chop bacon. (Can be done up to 5 days ahead)
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Garlic / Parsley / Lemons / Lettuce / Tomatoes / Avocados - Prep as directed.
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Make
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Heat a large, nonstick skillet with cooking oil over medium heat. Add bacon to heated oil and saute until bacon is browned and crisp. Transfer to a paper towel-lined plate.
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Pour off all but 1 Tbsp of bacon grease and return pan to heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add shrimp to the pan and saute for 2 to 3 minutes per side until opaque and cooked through. Sprinkle lemon juice over shrimp and toss with parsley.
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Set out lettuce leaves, bacon, shrimp, tomatoes, avocados, and hot sauce (if using) so that everyone can assemble wraps at the table.
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Serve BLT wraps with lemon wedges and veggie chips on the side. Enjoy!
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