This versatile and tasty shrimp taco recipe is easy to whip up for a quick lunch or a casual dinner. Shrimp lettuce taco wraps pack a flawless combination of flavours and textures.
The shrimp provides heaps of lean protein, zinc, selenium, phosphorus, copper, choline and B12. Lettuce, onion and peppers boost vitamins A, C, folate, B6 and potassium.
Scorecard
- Diet Quality Score = 87%
- Satiety Index Score = 83%
- Protein % = 68%
- P:E ratio = 3.4
Macros
One serving provides 373 calories, 63 g of protein, 5 g of fat, and 13 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 3 baby gem or cos lettuce leaves
- 1 tsp coconut oil
- 270 g shrimp
- 1/4 tsp chilli flakes
- 1 clove of garlic, crushed
- Zest and juice from a lime
- 40 g each of red, yellow, and green bell peppers, sliced
- 40 g red onion, sliced
Directions
- Heat a frypan to medium heat and add the coconut oil and shrimp.
- After they start to go pink, turn and cook the other side.
- Add garlic, chilli and zest of lime. Stir and cook for 30 seconds. Remove shrimp and set aside.
- Add peppers to the unwashed pan and cook for a few minutes until slightly soft but crunchy.
- Top lettuce leaves with peppers, onions and shrimp, and squeeze on lime juice.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
