With spring well on its way, you might be looking for low-carb dinner options to get you through your hunger without feeling heavy! Well, look no further, Shrimp and Avocado Lettuce Wraps, are a favorite at my house and my kids can’t get enough of it.

These delicious lettuce wraps are packed with flavor, and you just can’t go wrong with a shrimp-avocado combo. This inspired dinner will rock your world!

Ingredients:

For the slaw:

• ¾ cup shredded coleslaw mix

• 2 teaspoons fresh lime juice

• ⅓ teaspoon honey

• 2 teaspoons chopped cilantro

For the shrimp:

• 6 large peeled and deveined shrimp

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ¼ teaspoon salt

• ⅛ teaspoon cayenne pepper

• 1 teaspoon olive oil

For the lettuce wraps:

• 2 leaves of romaine lettuce

• ½ avocado, thinly sliced

• 1 jalapeno, very thinly sliced, optional

• Extra cilantro, chopped, optional

Directions:

1. Assemble the slaw first so that the flavors can combine well while you finish everything else. Combine the shredded coleslaw mix, lime juice, honey, and cilantro in a bowl – stir well until everything is completely mixed together. Season to taste with salt and pepper. Set aside.

2. Stir together the cumin, chili powder, garlic powder, paprika, salt, and cayenne pepper in a small bowl. Lay the shrimp out on a plate and season liberally on both sides with this seasoning mix.

3. Heat a skillet over medium-high heat with 1 teaspoon of olive oil.

4. When hot, add the shrimp to the skillet and sear on both sides until cooked through.

5. To assemble, add half the slaw to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and a sprinkle of cilantro on top.