Hot-Honey Shrimp & Corn Salad Lettuce Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 2 cups fresh corn kernels
• 3 Tbsp hot honey
• 2 Tbsp lime juice
• 12 butter lettuce leaves
• 1 avocado
• 1 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh cilantro
• 1/3 cup crumbled cotija or feta cheese

Instructions

1. 1Pat the shrimp completely dry with paper towels so they sear instead of steam.
2. 2Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, and kosher salt until evenly coated.
3. 3Heat a large nonstick skillet over medium-high for 1 minute, then add the shrimp in a single layer.
4. 4Cook the shrimp 2 minutes per side until opaque, curled, and lightly browned; transfer to a clean plate.
5. 5In the same skillet add the corn kernels and cook 4–5 minutes, stirring once or twice, until several sides are charred and sweet.
6. 6Return the shrimp to the pan, drizzle with hot honey and lime juice, and toss 30–45 seconds just until everything is glossy and fragrant.
7. 7Separate and wash the butter lettuce leaves; pat dry and arrange on a platter or pack flat in containers.
8. 8Dice the avocado and place a small amount in the center of each lettuce cup along with a few cherry tomato halves and red onion slices.
9. 9Spoon the hot-honey shrimp and corn mixture into the cups, then finish with crumbled cheese and torn cilantro.
10. 10Serve at once or keep the filling and lettuce separate until lunchtime so the wraps stay crisp and bright.