Description
Light and refreshing lettuce boats filled with seasoned shrimp, creamy avocado, and a zesty lime dressing. Perfect as an appetizer or a low-carb meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 head butter lettuce or romaine hearts, leaves separated
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and minced (optional)
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or agave
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper. Set aside.
- Season shrimp with a pinch of salt and pepper. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat.
- In a mixing bowl, combine diced avocado, cilantro, red onion, and jalapeño (if using). Drizzle with half the dressing and gently toss.
- Arrange lettuce leaves on a serving platter. Spoon avocado mixture into each leaf.
- Top with cooked shrimp (slice large shrimp in half if desired). Drizzle remaining dressing over the tops.
- Garnish with extra cilantro and lime wedges. Serve immediately.
Notes
For a spicier kick, leave the seeds in the jalapeño. You can also substitute grilled chicken for shrimp.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 12g
- Protein: 24g