Healthy Easy and Whole 30 Approved Shrimp Wraps

Posted On January 12, 2016

So I am now on day 12 of the Whole30 and I won’t lie it has been hard. I have not necessarily been craving junk food or candy but I have really wanted some cheese and beans. I am not feeling as tired as I was last week and I have not had any major headaches lately. I have not noticed any changes in my skin or the way my clothes fit which is very discouraging. I have been told by a few people though to keep it up and I will notice bigger changes next week. We will see, I will be honest though the only thing that keeping me going right now is that I don’t want the last eleven days to have been for nothing. Last night I made a shrimp dish that was great off of Mels Kitchen Cafe blog. I even had it today for lunch but I did it as a salad instead of wraps and it was just as great.

–Shrimp Wraps Nutrition facts per serving Calories 193, Fat- 2.9grams, Cholesterol- 216mg, Sodium- 403mg, Potassium-278mg, Carbohydrates-14.8, Fiber-2.1grams, Sugar- 7.1grams, Protien-29.4grams Recipe is high in Vitamin B6 and C and low in saturated fat

Ingredients:

• • 1 ripe mango, peeled and chopped
  • 1/2 cup finely chopped red pepper (1/2 of a large pepper)
  • 1/4 cup finely chopped red onion
  • 1 jalapeno, seeded, membranes removed, and finely chopped
  • 2 tablespoons fresh lime juice (1-2 limes)
  • 1/4 cup (or more to taste) chopped cilantro
  • Salt and pepper to taste

• • 1 teaspoon avocado oil ( you could also use olive, coconut, canola, etc…)
  • 2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

• 2 heads Bibb or butter lettuce, washed and leaves separated

Directions

1. Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don’t forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance).
2. For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don’t overcook the shrimp or they’ll be tough. It only takes a few minutes.
3. Serve the shrimp on lettuce leaves topped with the mango salsa

Recipe from Melskitchencafe.com