Shrimp, cheddar, and crisp veggies wrapped in collard greens offer a bright, satisfying option for lunch or dinner.
# Components:
→ Seafood
01 - 10 ounces medium shrimp, peeled and deveined
→ Vegetables
02 - 4 large collard green leaves, stems removed
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
# Preparation Steps:
01 - Combine shrimp with olive oil, lemon juice, minced garlic, smoked paprika, sea salt, and ground black pepper in a mixing bowl. Mix thoroughly and let stand for 10 minutes to infuse flavors.
02 - Bring a large pot of water to a rolling boil. Submerge collard green leaves for 30 seconds, then quickly transfer using tongs or a slotted spoon to an ice bath. Drain and pat each leaf dry with paper towels.
03 - Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes per side, until shrimp turn pink and opaque. Remove from skillet and set aside.
04 - Lay collard leaves flat on a cutting board. In the center of each leaf, arrange sautéed shrimp, shredded cheddar, julienned carrot, sliced bell pepper, red onion, and avocado.
05 - Fold the sides of the collard leaf inward, then roll tightly from the bottom edge upward, forming a neat wrap.
06 - Cut each wrap in half with a chef’s knife. Serve immediately while fresh.
