Shrimp and Cucumber Wrap (#7)

Name: Shrimp and Cucumber Wrap (#7)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 8 ounces shrimp, peeled and deveined; 1 tablespoon olive oil; 1/2 cup cucumber, thinly sliced; 2 large lettuce leaves (or gluten-free wraps); 1 tablespoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Servings2
Prep time15 min
Cook time5 min
Total time20 min

Diet tags

gluten-free low-carb omnivore pescatarian

Ingredients

8 ounces shrimp, peeled and deveined
1 tablespoon olive oil
1/2 cup cucumber, thinly sliced
2 large lettuce leaves (or gluten-free wraps)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat olive oil.
Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side (internal temperature 145°F).
In a medium bowl, toss cooked shrimp with lemon juice.
Place half the shrimp and cucumber slices in each lettuce leaf, roll up, and serve fresh.

Recipe notes

Shrimp and Cucumber Wrap (#7)

Basic Information

Servings: 2
Serving Size: 1 wrap
Difficulty: 2
Budget: 3
Prep Time: 15
Cook Time: 5
Total Time: 20
Meal Type: Main Dish

Diet Types

Omnivore
Low-Carb
Pescatarian
Gluten-Free (if using GF wrap)

Equipment

Medium skillet
Medium bowl
Measuring spoons

Ingredients

8 ounces shrimp, peeled and deveined
1 tablespoon olive oil
1/2 cup cucumber, thinly sliced
2 large lettuce leaves (or gluten-free wraps)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat olive oil.
Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side (internal temperature 145°F).
In a medium bowl, toss cooked shrimp with lemon juice.
Place half the shrimp and cucumber slices in each lettuce leaf, roll up, and serve fresh.