Veggie Filled Shrimp Toast or Lettuce Wraps
A quick and easy, yet flavorful option of shrimp toast that can be served classic, or as a lettuce wrap. Make for brunch or anytime you need a delicious pick me up during the day.
Ingredients
- 4 Slices whole wheat bread or your favorite bread
- 10-12 Ounces uncooked large raw shrimp
- 2 large carrots shredded
- 4 romaine lettuce leaves
- ½ Cup sprout mix
- ½ Cup shredded parmesan cheese
- ½ lime
- 1 Tablespoon coconut oil or avocado oil
- ½ Teaspoon chili seasoning
- ½ Teaspoon fresh rosemary
- ½ Teaspoon cayenne pepper
- ½ Teaspoon smoked paprika
- ½ Teaspoon sesame seeds black or white
- ½ Teaspoon garlic powder
- kosher salt and pepper to taste
- 1/4 avocado cut into slices optional
Instructions
- Clean the shrimp, and peel if needed.
- Put the shrimp, chili seasoning, rosemary, cayenne, paprika, and garlic powder in a bowl. Mix to coat the spices on the shrimp.
- Heat the coconut oil in a pan.
- Add the shrimp and fry first on one side for 2-3 minutes, then on the other side or until golden. Do not overcook! Squeeze the juice of half a lime over the top of the shrimp. Set aside.
- In the same pan without changing the oil, add the shredded carrots.
- Saute for 5-6 minutes. Add the sesame seeds and stir.
- Remove the carrots from the pan and place into a bowl. Set aside.
- Toast the bread slices on both sides in the heated pan, or in a toaster, if you are using. You can also omit the bread, and only use the lettuce as the base.
- Choose the four freshest, and most stable green leaves from the romaine lettuce and place one on top of each toast. Or if not using bread, this will be the base.
- Add the carrots, followed by a sprinkle of parmesan cheese. Salt and pepper to taste.
- Top with shrimp, and end with a sprinkling of sprouts. Enjoy!
- As an option, a slice of avocado can be added for extra flavor.