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Shrimp and Avocado Lettuce Wraps

Marinated grilled shrimp, charred zucchini, and buttery avocado make an amazing lettuce-wrap filling - and great leftovers for the next day! 

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Shrimp and Avocado Lettuce Wraps

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Shrimp and Avocado Lettuce Wraps

Ingredients

    For The Salad:

  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove (minced)
  • Grated zest of 1 large lemon
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound large shrimp (about 24, peeled and deveined)
  • 1 medium zucchini (halved lengthwise)
  • 1 medium avocado (cut into 1/2-inch pieces)
  • For The Salad:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 tablespoon light agave nectar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head butter lettuce (separated into leaves)

Instructions

  1. In a medium bowl, mix together 1/4 cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, 1/2 teaspoon of the salt, and the pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.
  2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  3. Using a pastry brush, brush the zucchini halves with the remaining 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into 1/2-inch pieces.
  4. In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.
  5. In a medium bowl, combine the zucchini, shrimp, and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.

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