Blackened shrimp lettuce wraps are one of my healthier recipes, but that certainly does not mean these are lacking in flavor.
The shrimp and peppers are heavily seasoned with your favorite blackening or Cajun spice blend.
And they are topped with an avocado yogurt sauce that brings the whole dish together.
How to make blackened shrimp lettuce wraps
First slice an orange or red bell pepper and a jalapeno with the seeds and stems removed.
Then set a skillet over medium heat with some olive oil and add the peppers.
Cook the peppers by themselves for about 3 to 4 minutes, stirring a few times, then add a pound of peeled and deveined shrimp.
Also add your blackened or Cajun seasoning, garlic, kosher salt, and pepper.
This will cook just about another 3 to 4 minutes stirring a few times.
You may need another drizzle of olive oil, just check and see if it’s needed.
Let the shrimp and peppers cool slightly before serving in the lettuce wraps.
The simple and healthy sauce is made in a blender or food processor.
Add a small 5 ounce container of plain Greek yogurt along with an avocado, lime juice, kosher salt, and pepper.
Blend it up and taste for seasoning, add more kosher salt and pepper if needed.
Separate a head of Boston Lettuce into individual wraps and fill each with some of the shrimp and peppers.
Add the avocado yogurt sauce and any other toppings to your blackened shrimp lettuce wraps!
I set out some cheese, jalapenos, cilantro, more lime wedges, and hot sauce so everyone could top their own.
My husband and son are less than excited anytime I make a lettuce wrap… so they had their shrimp in tortillas like little tacos and everyone was happy.
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Blackened Shrimp Lettuce Wraps
Blackened Shrimp Lettuce Wraps is a healthy and flavorful recipe with peppers served with an easy to make avocado yogurt sauce
- 1 pound medium size shrimp peeled and deveined
- 1 red or orange bell pepper
- 1 jalapeno
- 1 tablespoon olive oil
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon blackening or Cajun seasoning
- kosher salt, pepper
- 1 5.3 oz container plain Greek yogurt (or sour cream)
- 1 small avocado seed removed and scooped out of skin
- 1 tablespoon lime juice
- 1 head Boston lettuce separated into lettuce wraps
- Optional: shredded cheese, jalapenos, cilantro for garnish, more lime wedges
Pat the shrimp dry with paper towels. Slice the bell pepper and jalapeno with the seeds and stems removed.
Set a skillet over medium heat and once hot add the olive oil, sliced bell pepper, and sliced jalapeno. Cook 3 to 4 minutes stirring a few times.
Add the shrimp, garlic, blackening or Cajun seasoning, kosher salt, and pepper (you may also need another drizzle of olive oil). Cook 3 to 4 minutes or until the shrimp are pink and cooked through and the peppers are cooked the way you like them.
While this mixture cools slightly, you can make the sauce. Put the yogurt, avocado, lime juice, kosher salt, and pepper into a blender or food processor. Blend until smooth, taste for seasoning and add more kosher salt, pepper if needed.
To make each lettuce wrap add some shrimp and peppers and the avocado yogurt sauce on top. Add optional toppings such as cheese, jalapenos, cilantro, and/or lime wedges.