Spicy Shrimp Lettuce Wraps with Lime Jicama Rice

Jicama rice sounds like fun! Can’t wait to try this


For the shrimp

  • 10 ounces raw peeled shrimp
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 teaspoons olive oil

For the jicama rice

  • 2 teaspoons olive oil
  • 1 Tbs minced garlic
  • 1/2 cup green onion
  • 2 cups jicama rice
  • 2 Tbs lime juice
  • 4 oz bibb lettuce


  1. Marinate the shrimp. Combine the shrimp, spices and olive oil in a bowl and toss to coat evenly. Place in the refrigerator to chill while you continue cooking.
  2. Prepare the jicama rice by first making it into noodles and then using the food processor to chop into rice. Pat dry and set out for 1 – 2 hours before using. Heat the oil in a medium nonstick skillet over medium heat. When the oil is shimmering add the garlic and onion. Cook for 2 to 3 minutes. Add the jicama rice and lime juice and stir to combine. Cover the skillet and cook for 5 minutes, stirring occasionally, until the jicama rice is cooked through and no longer crunchy.
  3. Place a large nonstick skillet over medium heat. When a little water flicked onto the skillet sizzles, add the marinated shrimp. Cook for 2 to 3 minutes per side, until opaque and pink.
  4. Assemble the wraps. Place 1/4 cup jicama rice in the middle of a lettuce leaf and top with 1 oz of shrimp. Serve immediately.

YIELDS: 4 Servings (2 wraps)

PER SERVING: 1/4 leanest protein serving, 2 vegetables, 1 fat, 3 condiments

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