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Shrimp Quinoa Wra.jpg

Shrimp Quinoa Wrap
20 min      366kcal





Shrimp, raw


Ground Black Pepper

Lemon Juice

Basil, fresh

Romaine Lettuce

Quinoa, dry

Cilantro, fresh

Nutritional Value




1/3 small, sliced

1/3 small, grated

1 small, sliced

3/4 cup

1 pinch

1 pinch

1 tsp

1  tsp, chopped

3 leaves

2 tbsp

1 tsp, chopped




Step by Step

  • Cook the quinoa according to the package instructions.

  • Preheat the oven to 180°C. Line a baking sheet with parchment paper. Place shrimp onto the prepared baking sheet. Place into the oven and roast until pink, firm, and cooked through, about 6-8 min. 

  • Working one at a time, place a lettuce leaf onto a plate and top with 1/3 of the cooked quinoa. Then, divide the sliced cucumber, grated carrots, and avocado slices between the three wraps. Finally, top each wrap with shrimps, squeeze some lemon juice on top, add the chopped basil, cilantro, and season with a pinch of salt and ground black pepper. 

  • Bring the bottom edge of the lettuce leaf tightly over the filling and then fold in the sides, rolling from bottom to top until the top of the lettuce leaf is reached, being careful not to tear the lettuce. Repeat with remaining ingredients and leaves. 

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