Basil Avocado Shrimp Salad Wraps & Sweet Potato Chips

by Media Xpose


For the sweet potato chips

Cooking spray

2-3 medium sweet potatoes, sliced into 1/8″-thick coins

Kosher salt

Freshly ground black pepper

For the shrimp salad

Cooking spray

20large shrimp, peeled and deveined (about 3/4 lb.)

1 1/2 c.grape tomatoes, halved

1/4small red onion, finely diced

2 avocados, diced

4 fresh basil leaves, thinly sliced

2 large heads butterhead or romaine lettuce

For the marinade

Juice of 2 lemons

2 cloves garlic, minced

3 fresh basil leaves, thinly sliced

2 tbsp. white wine vinegar

3 tbsp. extra-virgin olive oil or avocado oil

1/2 tsp. paprika
Kosher salt
Freshly ground black pepper


  1. Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper.
  2. Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat.
  3. Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
  4. Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
  5. In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated.
  6. Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.

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