Lemon and Garlic Shrimp Salad Wrap | Low-carb Recipe

Name: Lemon and Garlic Shrimp Salad Wrap | Low-carb Recipe
Ingredients: 2 garlic cloves, minced; 3 tablespoons olive oil, divided; 2 tablespoon lemon juice, divided; ½ teaspoon fine sea salt; ¼ teaspoon black pepper; ½ pound large shrimp, peeled and deveined; 1 tablespoon Dijon mustard; 2 Tumaro’s 8″ Whole Wheat Carb Wise Wraps; 1 cup lettuce mix; ½ red onion, thinly sliced; ½ cucumber, finely chopped; 1 cup cherry tomatoes, halved; In a large bowl, stir together garlic, 1 tablespoon oil, 1 tablespoon lemon juice, salt, and pepper. Add shrimp and toss.; Heat a grill pan or large skillet over medium-high heat. Add shrimp and sear, turning once, until shrimp turns pink and is cooked through, 2-3 minutes.; In a small bowl, whisk together remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, and Dijon mustard. Add salt and pepper to taste.; When cool enough to handle, roughly chop shrimp.; In a medium bowl, toss lettuce mix with 2 tablespoons dressing.; To serve, lay wraps on work surface. Lay down a bed of lettuce mix. Top with shrimp, red onion, cucumber, and cherry tomatoes. Drizzle with more dressing if desired and roll up.

www.tumaros.com

Light and fresh shrimp wraps with zesty lemon-garlic marinade and crisp vegetables. Perfect for summer lunches.

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Ingredients

2 garlic cloves, minced
3 tablespoons olive oil, divided
2 tablespoon lemon juice, divided
½ teaspoon fine sea salt
¼ teaspoon black pepper
½ pound large shrimp, peeled and deveined
1 tablespoon Dijon mustard
2 Tumaro’s 8″ Whole Wheat Carb Wise Wraps
1 cup lettuce mix
½ red onion, thinly sliced
½ cucumber, finely chopped
1 cup cherry tomatoes, halved
In a large bowl, stir together garlic, 1 tablespoon oil, 1 tablespoon lemon juice, salt, and pepper. Add shrimp and toss.
Heat a grill pan or large skillet over medium-high heat. Add shrimp and sear, turning once, until shrimp turns pink and is cooked through, 2-3 minutes.
In a small bowl, whisk together remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, and Dijon mustard. Add salt and pepper to taste.
When cool enough to handle, roughly chop shrimp.
In a medium bowl, toss lettuce mix with 2 tablespoons dressing.
To serve, lay wraps on work surface. Lay down a bed of lettuce mix. Top with shrimp, red onion, cucumber, and cherry tomatoes. Drizzle with more dressing if desired and roll up.