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  1. In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

  2. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

  3. Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

Cooked

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