Avocado Shrimp Wrap

avocadoshrimpwrap

I loveeeee shrimp! Any way you make ’em! Today I made an avocado shrimp wrap because I love the combination of the two, especially in a wrap. This recipe can serve up to two or just one, as the wraps I used are so low carb, and paper thin. You won’t feel bad eating both. I’m a big fan or Trader Joe’s. That is where I got the reduced carb wraps. If your ever in Trader’s they are by the bread section. It is quite a healthy shrimp wrap if I do say so myself. Here’s how I made them.

Ingredients

6-8 Large Shrimp

1/4 cup Cilantro

1 tsp Olive oil

Zest of half a lemon

2 Tsp Lite Ranch dressing

Baby Spinach, a hand full

2 Trader Joe’s Reduced Carb Wrap

1/2 Avocado, cubed

Directions

Rinse your shrimp under cool water, clean and devein them. Cook until pinkish in color, and place in a bowl with ice water. Set aside. In another small mixing bowl, add your olive oil, avocado, lemon zest, ranch dressing, and cilantro. Add your cooled shrimp and mix well. For the wraps, place two wraps on your plate and add baby spinach.
Top with shrimp and avocado mixture. Serve with a side salad or chips! Enjoy!

avocadoshrimpwrap

Arugula and Lime Shrimp Salad

Arugula and Lime Shrimp Salad
I made this salad just for me! It’s quick, easy and very yummy!  This portion is meant for one, so double or  triple the recipe if you want to share!

This is how I made it…

You will need:

6-8 peeled and cleaned shrimp, fresh or frozen. I used fresh shrimp.

1/2 of  a lime

cherry tomatoes

1 tablespoon light mayo

1 teaspoon  dijon mustard

1 tablespoon chopped red onion

1-2 tablespoons brown sugar pecans, I’ll let you know how I made ’em!

ranch dressing, any amount you like.

2 cups cleaned arugula

dash of pepper

dash of old bay seasoning

Clean your arugula in cold water, or use a handy salad spinner, I love mine! Once your salad is rinsed and drained of excess water place in a bowl or dish.  Meanwhile cook your shrimp if you bought them raw, or let them thaw if you bought them cooked but frozen. Let them cool in ice water if you wish. I usually do, I like cold shrimp. In a clean bowl, add your shrimp once cooled. You can cut them up, or leave them whole. Then add the mayo, mustard, chopped red onion, pepper, old bay, juice of 1/2 a lime. You may add more or less seasoning if you like. Mix well, and add on top of your arugula. Slice up some cherry tomatoes, and sprinkle the brown sugared pecans on top. Add your ranch dressing, as much as you like, or use any dressing you desire.

To make the brown sugar pecans I took whole pecans, about 1/2 cup, and chopped them just a little. I placed them in a not stick pan with a tablespoon of butter, a dash of vanilla extract, and a tablespoon of brown sugar. Let them get nice and coated in the sugary goodness for  just a couple of minutes. Place on a plate to cool, and use on salad. They can be used as toppings for cupcakes, or muffins too! Enjoy!