Buttery Boston lettuce leaves take the place of tortillas in these shrimp wraps, a quick salsa brings lots of fresh flavor, and Greek yogurt takes the place of sour cream for an easy meal that's full of protein.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
In a small bowl, combine the tomato, red onion, cilantro, salt, and 1/2 of the lime juice. Mix and set it aside.
Heat the oil in a pan over medium heat. Add the shrimp and 1/2 of the taco seasoning. Stir and cook the shrimp for about two to three minutes or until they are cooked through.
Meanwhile, mix together the Greek yogurt, remaining lime juice, and remaining taco seasoning.
Divide the shrimp and salsa between the lettuce leaves. Serve with the yogurt mixture and enjoy!
In a small bowl, combine the tomato, red onion, cilantro, salt, and 1/2 of the lime juice. Mix and set it aside.
Heat the oil in a pan over medium heat. Add the shrimp and 1/2 of the taco seasoning. Stir and cook the shrimp for about two to three minutes or until they are cooked through.
Meanwhile, mix together the Greek yogurt, remaining lime juice, and remaining taco seasoning.
Divide the shrimp and salsa between the lettuce leaves. Serve with the yogurt mixture and enjoy!
Looks delightful, can’t wait to try it. Could you send me some of your best “must dos” when you first started keto?. It seems so overwhelming to try to stay on, especially after being on an areomotose inhibitor for 6 months.
Thanks,
Elaine, Cape Cod, Ma.