Fresh collard wraps packed with shrimp, cheddar, and veggies for a quick, protein-rich meal.
# Components:
→ Seafood
01 - 10 ounces medium shrimp, peeled and deveined
→ Vegetables
02 - 4 large collard green leaves, stems trimmed
03 - 1 small carrot, julienned
04 - 1/2 red bell pepper, thinly sliced
05 - 1/2 small red onion, thinly sliced
06 - 1 avocado, sliced
→ Dairy
07 - 3.5 ounces sharp cheddar cheese, shredded
→ Marinade & Dressing
08 - 1 tablespoon olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 garlic clove, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper
# Directions:
01 - In a mixing bowl, combine shrimp with olive oil, lemon juice, minced garlic, smoked paprika, sea salt, and ground black pepper. Allow shrimp to marinate for 10 minutes.
02 - Bring a pot of water to a boil. Blanch each collard green leaf for 30 seconds, then transfer immediately to an ice bath. Pat leaves dry with paper towels.
03 - Heat a large skillet over medium-high heat. Add marinated shrimp and cook for 2 to 3 minutes per side, until shrimp turn pink and opaque. Remove cooked shrimp from skillet and set aside.
04 - Place a collard green leaf flat on a cutting board. Arrange a portion of shrimp, shredded cheddar cheese, julienned carrot, sliced red bell pepper, sliced red onion, and sliced avocado across the center.
05 - Fold both sides of the collard leaf inward, then roll tightly from the bottom upwards to secure the filling into a wrap.
06 - Slice each wrap in half and serve immediately.
