Juicy shrimp, cheddar, and veggies wrapped in collard greens for a vibrant, gluten-free lunch or dinner option.
# The Ingredients You'll Need:
→ Seafood
01 - 10 oz medium shrimp, peeled and deveined
→ Vegetables
02 - 4 large collard green leaves, stems trimmed
03 - 1 small carrot, julienned
04 - 1/2 red bell pepper, thinly sliced
05 - 1/2 small red onion, thinly sliced
06 - 1 avocado, sliced
→ Dairy
07 - 3.5 oz sharp cheddar cheese, shredded
→ Marinade & Dressing
08 - 1 tbsp olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 garlic clove, minced
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp sea salt
13 - 1/4 tsp ground black pepper
# Step-by-Step Instructions:
01 - Combine medium shrimp, olive oil, lemon juice, minced garlic, smoked paprika, sea salt, and ground black pepper in a mixing bowl. Toss well to coat and let stand for 10 minutes for optimal flavor absorption.
02 - Bring a pot of water to a boil. Submerge collard green leaves for 30 seconds to blanch, then transfer promptly to an ice bath to halt cooking and retain color. Dry thoroughly using paper towels.
03 - Heat a large skillet over medium-high. Sauté marinated shrimp for 2 to 3 minutes per side until opaque and pink. Remove from skillet and set aside.
04 - Lay out a collard green leaf on the cutting board. Layer shrimp, shredded cheddar, julienned carrot, sliced bell pepper, red onion, and avocado onto the center of the leaf.
05 - Fold the sides of each leaf inward, then roll tightly from the base to enclose the fillings. Slice each wrap in half using a chef’s knife. Serve immediately.
