juice 2 lime, plus wedges to serve
1 red chili, deseeded and chopped
1 tbsp garlic infused oil
small bunch coriander, chopped
225g large raw peeled shrimp
2 tomato, diced
1 heaped tbsp lactose free cream, plus extra to serve
1 tbsp olive oil
1 red pepper, deseeded and sliced
4 gluten free wraps/tortilla and a good handful mixed salad leaves, to serve
Mix half the lime juice, half the chili, half the garlic infused oil and half the coriander with some seasoning in a shallow dish. Add the shrimp and mix to coat them all.
Roughly chop the tomato and mix with the remaining lime juice, chili, garlic infused oil and some seasoning. Stir in the remaining coriander.
Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften.
Add the shrimp and fry, in a single layer, for 1-2 mins each side – you will know they are cooked when they turn pink and feel firm to the touch.
Serve in warm gluten free tortillas with salad leaves, if you like, alongside the lactose free cream and some lime wedges.
Recipe adapted from: Good Food