Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

adapted from Inspiralized by Maffucci (2015)

This was intended to be eaten as a wrap but we preferred to eat it as a rice bowl. 

Makes 2 servings                                    1 WW Blue point

8 oz shrimp, peeled & deveined

1 tsp chili powder

1/2 tsp smoked paprika

Cooking spray

1 Tbsp minced garlic

1/2 onion, thinly sliced

1 medium jicama, chopped

2-3 Tbsp lime juice (about 1 lime)

1 Tbsp coconut flakes (unsweetened)

8-10 lettuce leaves for serving

1. Toss the shrimp with the chili powder and smoked paprika and let marinade in the refrigerator while preparing the other ingredients.
2. Put the jicama in a food processor and chop to the rice size pieces.
3. In a saute pan coated with cooking spray, cook the onion and garlic until the onion is translucent, about 3 minutes.
4. Add the riced jicama, lime juice and coconut flakes and stir to combine. Cook for about 5 more minutes until the jicama is no longer crunchy.
5. In another saute pan coated with cooking spray, cook the shrimp until opaque and pink, about 3 minutes per side depending on the side of your shrimp.
6. Assemble the wraps by placing some of the rice and shrimp into the lettuce leaves. Serve.

Enjoy!