By JJ Virgin

Tangy Lime Shrimp & Avocado Wrap


September 1, 2016

This quick and tasty gluten-free shrimp wrap makes a wonderful lunch or light dinner. The zip of lime juice on the shrimp is balanced by creamy avocado. Use pre-cooked shrimp for an extra time-saving shortcut – just season with salt, pepper, olive oil, and lime before continuing recipe as directed.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 1 wrap


2 tsp olive oil

4 oz. shrimp

1/4 tsp sea salt, plus more to taste

1/8 tsp freshly ground black pepper, plus more to taste

2 tsp lime juice

1/2 small avocado, thinly sliced

1 brown rice tortilla

1 cup chopped Romaine lettuce

1/4 cup diced tomato


1Heat olive oil in small sauté pan over medium-high heat. Add shrimp to pan, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until pink, about 1-2 minutes per side. Be sure not overcook!

2Turn off heat and add lime juice, then quickly toss shrimp to coat. The lime juice will bubble and thicken, creating a delicious tangy glaze on the shrimp.

3Heat brown rice tortilla according to directions, then layer on chopped lettuce and tomato and avocado slices. Top with cooked shrimp and drizzle with any juices from the pan.

4Season with additional salt and pepper to taste, then roll and serve. Recipe is easily doubled or more to serve a crowd.

Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”