Low Carb Baja Shrimp Burrito
How to Make It
Step 1
Combine shredded lettuce, mayonnaise, lemon juice, salt, pepper, and celery seed together in a dish. Set the mixture aside in your refrigerator to marinate for just 10 minutes. Since you’re not using cabbage, you don’t need to marinate it for very long.
Step 2
Peel and devein jumbo shrimp, then season the shrimp with olive oil, salt, pepper, lemon pepper, onion powder, and garlic powder. Heat a pan on medium heat until hot, then add the shrimp. Cook the shrimp on both sides for 2-3 minutes or until golden. Pour the second amount of lemon juice over the shrimp when you flip them over to steam them.
Step 3
Make quick guacamole by mashing avocado in a bowl. Mix the avocado with extra virgin olive oil, lime juice, and chopped green onion. Add salt to taste.
Step 4
Grab a Keto tortilla to make a burrito (you can warm it up to make it easier to use). Spread the guacamole in a strip on one side of the tortilla. Arrange the creamy lettuce slaw on top of the guacamole. Finally, place the shrimp as the last layer of the burrito over the slaw and guac. Roll up the tortilla to finish the burrito.
Ingredients
- Shredded lettuce – 0.5 oz
- Mayonnaise – 1.5 tsp
- Lemon juice – 1 tsp
- Salt – 1 dash
- Black pepper – 1 dash
- Celery seed – 0.13 tsp
- Raw Shrimp – 4 large
- Olive Oil – 0.5 tsp
- Salt – 1 dash
- Black pepper – 1 dash
- Lemon pepper seasoning – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tbsp
- Lemon juice – 1 tsp
- Avocado – 1.25 oz
- Extra virgin olive oil – 1 tsp
- Lime juice, fresh – 0.25 tsp
- Scallions – 1 tsp, chopped
- Keto Tortilla – 1 tortilla