If you're not looking for a low carb recipe, try serving on whole wheat tortillas, or a mix of the two!

Equipment Needed

Measuring cups and spoons, knife, cutting board, bowl, large sauté pan and tongs


In a bowl, place the shrimp, avocado oil, garlic powder, onion powder, chipotle powder, lime juice and sea salt and black pepper to taste.

Mix thoroughly with your hands and marinate in the refrigerator for 15 minutes.

Once marinated, preheat a sauté pan over medium-high heat and add the shrimp.

Cook for 3 to 5 minutes and set aside.

In a bowl, combine the shredded purple cabbage, avocado oil mayonnaise, juice of one lime and a liberal seasoning of sea salt and black pepper to taste.

Mix thoroughly to combine, and set aside. 

Separate the avocado, remove the pit and skin and thinly slice. 

On each lettuce leaf, place 1/4 of the purple cabbage slaw, 1/4 of the cooked shrimp and 1/4 of the sliced avocado.

Garnish with cilantro and lime wedges, serve and enjoy!