We’re more than halfway through June and I can’t believe how quickly summer vacation is already going by. I thought once the kids were out of school, things would settle down and we would have a lot of calm, unplanned days enjoying the break. Then we decided to keep the kids entertained with summer programs, sports camps and summer school for my oldest. I didn’t take into account how busy I would be driving them back and forth. The kids are absolutely loving their activities! But let me just say, the past few weeks have been a blur for me. In between playing taxi mom, I tend to forget about lunch. It’s always my biggest struggle and I try to avoid eating out while I’m around town. Thankfully this week has been a little more stable with some meal planning. I tend to do well when I plan out ingredients that can be used for multiple recipes. A recipe I’m really enjoying right now are Shrimp Lettuce Wraps with Pineapple Salsa.
Shrimp Lettuce Wraps
Early in the week I like to make a batch of this pineapple salsa to add to lettuce wraps, tacos and chicken. The pineapple salsa pairs perfectly with shrimp. It’s refreshing, light and low-carb. My go-to for an easy meal is a box of SeaPak Jumbo Butterfly Shrimp. I can easily pop them in the oven while I work on packing lunches for the kids. To keep my lunches low-carb I’ve been making a lot of lettuce wraps. Simply add in heated shrimp, pineapple salsa and you have an easy meal in under 20 minutes. It’s the perfect lunch and helps make meal planning a breeze.
Shrimp Lettuce Wraps
- SeaPak Jumbo Butterfly Shrimp
- Romaine Lettuce Wraps
- For the salsa
- 2 cups pineapple chopped
- 1/2 cup red onion chopped
- 1/2 red pepper chopped
- 3 tablespoons cilantro
- 1 jalepeno seeded and chopped
- 1 lime
- salt and pepper to taste
Heat shrimp according to package directions in oven or fry.
For the salsa
-combine all ingredients in a medium bowl. Add salt and pepper to taste. Store in airtight container.
Assemble wraps with warm shrimp and pineapple salsa. Enjoy!