Cilantro-Lime Shrimp Wraps
Pineapple-Coconut Rice
Ingredients
- 2 lb unpeeled, large raw shrimp, peeled and deveined
- 3 Tbsp olive oil, divided
- 3 Tbsp chopped fresh cilantro
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- 2 tsp ground cumin
- 4 cloves garlic, minced
- 1 (3-count) pkg romaine lettuce hearts
- 2 avocados, sliced
- 2 Roma tomatoes, chopped
- 3 Tbsp reduced-fat sour cream
Instructions
- Combine shrimp, 1 Tbsp oil, cilantro, lime zest, lime juice, cumin, and garlic in a large bowl. Let stand 15 minutes.
- Cook shrimp mixture in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat until shrimp turn pink.
- Separate lettuce leaves. Serve shrimp mixture on lettuce leaves with avocado, tomatoes, and sour cream.
Side Dish Ingredients
- 1 (7-oz) pkg coconut-ginger rice (such as A Taste of Thai)
- 1 (8-oz) can pineapple tidbits in juice, drained
Side Dish Instructions
- Cook rice according to package directions, omitting butter and oil. Stir in pineapple.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
298
|
157
|
455
|
| Fat (g) | 19 | 2 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 10 | 29 | 39 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 235 | 265 | 500 |
Low Calorie Meal Plan
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