Greek Shrimp Lettuce Wraps
Orange-Almond Rice Salad
Ingredients
- 3 Tbsp butter
- 1 red bell pepper, chopped
- 1½ lb peeled and deveined, large raw shrimp
- 3 cloves garlic, minced
- 1 Tbsp Greek seasoning
- 1 pint grape tomatoes, halved
- 1 (3.8-oz) can sliced black olives, drained
- 1 cucumber, cut into half-moons
- 1 (3-count) pkg romaine lettuce hearts, separated into leaves
- 1 (5-oz) pkg crumbled feta cheese
Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook 2 minutes. Add shrimp and garlic; sprinkle with seasoning, and cook 3 to 4 minutes or until shrimp turn pink. Remove skillet from heat, and stir in tomatoes, olives, and cucumber.
- Serve shrimp mixture in lettuce leaves; sprinkle with cheese.
Side Dish Ingredients
- ¾ cup sliced almonds
- 1½ cups long-grain white rice
- ½ cup thinly sliced red onion
- ½ cup gluten-free refrigerated Greek vinaigrette (such as Marie's, or use Italian vinaigrette)
- 2 oranges, chopped
Side Dish Instructions
- Toast nuts in a dry skillet over low heat 3 to 5 minutes or until fragrant.
- Cook rice according to package directions. Toss together rice, nuts, onion, vinaigrette, and oranges. Season with salt and pepper to taste.
Gluten Free Meal Plan
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