Basil Avocado Shrimp Salad Wraps

Craving something light yet satisfying? These Basil Avocado Shrimp Salad Wraps are the perfect blend of fresh, creamy, and zesty flavors wrapped in crisp lettuce leaves. They’re protein-packed, low-carb, and bursting with Mediterranean-inspired flavors that’ll make your taste buds dance!

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 4-5 minutes
• Total Time: 20 minutes
• Servings: 3
• Calories per Serving: 320
• Storage: Up to 2 days refrigerated (see storage tips below)
• Diet Type: Low-carb, Gluten-free, Keto-friendly

Kitchen Equipment Needed

• Large skillet
• Small mixing bowl for marinade
• Large mixing bowl for salad
• Cutting board
• Sharp knife
• Citrus juicer
• Garlic press (optional)
• Measuring spoons
• Resealable container for storage
• Whisk

Ingredients

For the Shrimp Salad

• 20 large shrimp, peeled and deveined (about ¾ pound)
• 2 tablespoons grass-fed butter
• 1½ cups grape tomatoes, halved
• ¼ small red onion, finely diced (about ¼ cup)
• 1 ripe avocado, diced
• 4 fresh basil leaves, thinly sliced (chiffonade)
• 1 head butterhead lettuce, leaves separated and washed

For the Zesty Marinade

• Juice of 2 lemons (about ¼ cup)
• 2 cloves garlic, minced
• 3 fresh basil leaves, thinly sliced
• 2 tablespoons white wine vinegar
• 3 tablespoons MCT oil
• ½ teaspoon paprika
• Himalayan salt, to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Preparing the Shrimp

1. Prep Shrimp: Ensure shrimp are peeled, deveined, and patted dry with paper towels
2. Cook Shrimp:
   • Melt butter in a large skillet over medium heat
   • Add shrimp in a single layer
   • Cook for 2 minutes per side until pink and opaque
   • Remove from heat and let cool completely

Making the Marinade

1. In a small bowl, whisk together:
   • Fresh lemon juice
   • Minced garlic
   • Sliced basil
   • White wine vinegar
   • MCT oil
   • Paprika
2. Season with salt and pepper to taste
3. Whisk until well combined

Assembling the Salad

1. In a large bowl, combine:
   • Halved grape tomatoes
   • Diced red onion
   • Diced avocado
   • Sliced basil
2. Add cooled shrimp
3. Pour marinade over the mixture
4. Gently toss until everything is evenly coated

Serving

1. Carefully separate and wash lettuce leaves
2. Pat leaves dry to ensure wraps aren’t watery
3. Spoon shrimp mixture into lettuce cups
4. Serve immediately

Pro Tips

• Shrimp Selection: Look for firm, pink shrimp with no black spots or edges
• Perfect Cook: Shrimp are done when they form a “C” shape. If they curl into an “O”, they’re overcooked
• Avocado Trick: Add avocado just before serving to prevent browning
• Basil Chiffonade: Stack basil leaves, roll tightly, then slice into thin ribbons
• Lettuce Prep: Keep lettuce leaves in ice water for 10 minutes before serving for extra crispness

Nutritional Information (per serving)

• Calories: 320
• Protein: 23g
• Healthy Fats: 24g
• Carbohydrates: 8g
• Fiber: 4g
• Vitamin C: 45% DV
• Iron: 15% DV
• Omega-3 Fatty Acids: 0.4g

Storage Tips

• Shrimp Mixture: Store in an airtight container for up to 2 days
• Lettuce Leaves: Keep separate from mixture, wrapped in paper towels
• Avocado: If making ahead, add just before serving
• DO NOT FREEZE: This recipe is best enjoyed fresh

Variations

• Spicy Version: Add ¼ teaspoon red pepper flakes to the marinade
• Herb Swap: Try cilantro or mint instead of basil
• Protein Alternative: Substitute with grilled chicken or tofu
• Extra Crunch: Add diced cucumber or jicama
• Dairy-Free: Use olive oil instead of butter

Make-Ahead Tips

1. Cook shrimp and prepare marinade up to 24 hours ahead
2. Prep vegetables (except avocado) up to 4 hours ahead
3. Store components separately
4. Assemble just before serving

Health Benefits

• Shrimp: High in protein and omega-3 fatty acids
• Avocado: Rich in healthy fats and fiber
• MCT Oil: Supports ketone production and energy levels
• Lettuce: Low in calories, high in water content
• Tomatoes: Rich in lycopene and antioxidants
• Basil: Contains anti-inflammatory properties

Perfect Pairing Suggestions

• Drinks: Crisp white wine, cucumber-infused water, or sparkling lime water
• Sides: Cauliflower rice or cucumber salad
• Dessert: Fresh berries or keto-friendly lemon sorbet

This fresh and light meal is perfect for lunch, a light dinner, or even as an appetizer for entertaining. The combination of succulent shrimp, creamy avocado, and fresh basil creates a beautiful harmony of flavors that’s both satisfying and nutritious.