Lemon and Garlic Shrimp Salad Wrap


Lemon and Garlic Shrimp Salad Wrap

Lemon and Garlic Shrimp Salad Wrap

2 Servings


2 garlic cloves, minced

3 tablespoons olive oil, divided

2 tablespoon lemon juice, divided

½ teaspoon fine sea salt

¼ teaspoon black pepper

½ pound large shrimp, peeled and deveined

1 tablespoon Dijon mustard

2 Tumaro’s 8" Whole Wheat Carb Wise Wraps

1 cup lettuce mix

½ red onion, thinly sliced

½ cucumber, finely chopped

1 cup cherry tomatoes, halved

  1. In a large bowl, stir together garlic, 1 tablespoon oil, 1 tablespoon lemon juice, salt, and pepper. Add shrimp and toss. 
  2. Heat a grill pan or large skillet over medium-high heat. Add shrimp and sear, turning once, until shrimp turns pink and is cooked through, 2-3 minutes.
  3. In a small bowl, whisk together remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, and Dijon mustard. Add salt and pepper to taste.
  4. When cool enough to handle, roughly chop shrimp.
  5. In a medium bowl, toss lettuce mix with 2 tablespoons dressing.
  6. To serve, lay wraps on work surface. Lay down a bed of lettuce mix. Top with shrimp, red onion, cucumber, and cherry tomatoes. Drizzle with more dressing if desired and roll up.