Zesty Shrimp Wraps with Cilantro Lime Cauliflower Rice

Zesty Shrimp Wraps.jpg

Fresh Collard Greens are one of the best “wrap” subs I’ve found...their flavorful, fiber rich and HUGE. Seriously, I never thought I would appreciate a tortilla-less wrap, but here we are! Of course, these shrimp are pretty darn succulent, and make it easy to miss all that processed stuff!

 SHRIMP AND WRAPS
•1 bunch of collard greens
•15-20 wild caught shrimp, peeled and deveined
•2 avocados
•Juice of 1 lime
•1 tbsp olive oil
•2/4 tsp sea salt, divided
•1 tsp garlic powder, divided
•1 tsp raw honey
•Microgreens
•Cilantro lime cauliflower rice (below) 

  1. Combine the lime juice, olive oil, 1/4 tsp sea salt, 1/2 tsp garlic powder and honey in a bowl. Mix thoroughly, then pour ove the shrimp. Cover the shrimp and place it in the fridge for 45 minutes-1 hour to marinade.

  2. When the shrimp has marinated, place it along with the marinade into a pan and cook over medium heat until pink and firm. Set aside.

  3. Fill a large soup pot with hot water and bring to a boil.

  4. Grab the collard greens by the long stem one at a time and submerge into the boiling water CAREFULLY. Boil until the spine in the center of the leaf is pliable.

  5. Use a paring knife to gently slice the back of the stem off of the leaf (the protruding portion that is tough). Cut the stem off as well.

  6. Open the avocados and place in a mixing bowl. Add the remaining sea salt and garlic powder, and smash with a fork to a “guacamole” consisting.

  7. Use the back of a spoon to apply a layer of avocado to each collard green leaf.

  8. Assemble the wrap by placing 1/4 cup “rice”, several shrimp and microgreens in a line along the spine of he collard green (so the fillings are horizontal to the spine).

  9. Fold the sides of the collard green in, then roll like a burrito. Use a bit of avocado on the end of the leaf to “glue” it into place and hold it shut.

  10. Cut in half and serve!

 

CAULIFLOWER RICE
•2 tbsp Avocado or Coconut Oil
•1 head Cauliflower
•4 green onions, chopped
•2/3 cup Cilantro
•4 minced garlic cloves
•Juice of 1 lime
•1 tsp Sea Salt
•1 1/2 tsp Garlic Powder
•1 tsp Onion Powder

  1. Warm 1 tbsp of the oil in a skillet. Add the green onions, and cook until fragrant.

  2. Add the minced garlic and cook until fragrant.

  3. Add the remaining oil, then add cauliflower and all spices. Stir well to combine.

  4. Cover and cook, stirring frequently, until desired doneness is reached.

  5. Stir in the lime juice and Cilantro at the end, and combine well.