Low Carb/Keto Lettuce Shrimp Wraps with Homemade Taco Seasoning
Are You Still Using Packaged and Processed Taco Seasoning Packets??
Well if you are, you’ll never want to buy them again! It’s so easy to make your own right from the seasonings in your own pantry! One evening I wanted to add some taco seasoning to some ground beef and I didn’t have a packet. So I grabbed some of the seasoning that I used to make chili and I created a wonderful, non-processed, chemical-free blend that tasted even better than the packets from the grocery store.
Here are some of the ingredients in these processed packets: Chili pepper, salt, maltodextrin, spice, onion powder, corn starch, yellow corn flour, partially hydrogenated soybean oil, silicon dioxide (anticaking agent), sunflower and/or cottonseed oil, natural flavor, and ethoxyquin.
Etho-what???? Maltodextrin is just another name for sugar and corn starch and yellow corn flower are made from GMOs. When sunflower and cottonseed oil are heated at high temperatures it causes the oil to rancidify and this will wreak havoc on our gut and it can even cause an inflammatory immune response. That can’t be healthy for the cells that create and nourish our body!
So why not make your own out of organic seasonings?!
Here is the combo of what my family loves. Organic cayenne, onion powder, crushed red pepper, garlic salt, chili powder, ground cumin and black pepper. It is quick and easy and it tastes like the packet of seasoning but even better!
First I like to prepare my cold ingredients and taco toppings so they are ready to go when the shrimp is done cooking. I chopped up some fresh lettuce greens, some black olives and some tomatoes.
Instead of corn or flour taco shells, I decided to use organic butter lettuce. I placed the gently washed leaves on a plate with some salsa, shredded taco cheese and slices of avocados.
When all of my cold ingredients were ready, I then melted some grass-fed butter in the pan and then added the shrimp.
Then I added my homemade seasonings!
I sautéed the shrimp until it was warm.
I plated everything so it was ready to serve!
And there you have it! An easy, delicious meal for your family and friends….oh and don’t forget to add the sour cream like I did!
To You In Good Health,
If you want to address your health concerns and would like to find out how to reach your health goals and learn more about The RESTART® Program sugar detox group class, you can contact me here.
Disclaimer: I do not diagnose or treat disease, but instead make nutritional recommendations for balancing the body and promoting optimal wellness. Nutritional Therapy Practitioners are approved by the NTA as a certifying organization, but are not licensed or certified by any state. I am not, nor do I represent myself as a dietitian or nutritionist.
Low Carb/Keto Shrimp Lettuce Wraps with Homemade Taco Seasoning
- 3 Tbls butter grass-fed
- 12 ounces shrimp cooked, thawed, deveined, peeled
- 1/2 tsp organic cayenne pepper
- 1/2 tsp organic garlic powder
- 1/2 tsp organic crushed red pepper more or less to taste
- 1/4 tsp organic garlic salt
- 1/2 tsp organic chili powder
- 2 Tbls organic ground cumin
- 1/4 tsp organic black pepper
- 1 cup shredded lettuce
- 1/2 cup black olives sliced
- 1/2 cup tomatoes diced
- 1 cup monterey jack cheese shredded
- 1 cup salsa
- 8 organic butter lettuce leaves
- 1/2 cup sour cream
- 1 small avocado sliced
Prepare toppings (shredded lettuce, sliced olives, chopped tomatoes, shredded cheese, avocado slices, salsa, butter lettuce leaves, sour cream and plate them until ready to serve.
In a separate bowl, combine cayenne, garlic powder, crushed red pepper, garlic salt, chili powder, cumin, and black pepper. Set aside.
Heat the butter in the sauté pan.
Add the shrimp and sauté until it starts to warm.
Add the seasoning mixture and stir until combined and warmed.
Place shrimp on butter lettuce wrap leaves and top with your favorite toppings.