Ingredients
1 lb raw shrimp (peeled, deveined)
1 cup diced tomatoes
8 large butter lettuce leaves
1 tbsp olive oil
1 tsp minced garlic
1 tsp paprika
Salt, to taste
Black pepper, to taste
Fresh parsley or cilantro, chopped
Instructions
Heat olive oil in a nonstick skillet over medium-high heat.
Sauté garlic for 1 minute until fragrant.
Add shrimp and paprika, cook 2-3 minutes per side until pink and opaque.
Season with salt and pepper.
Remove from heat.
Tuck lettuce leaves into cupped shapes.
Top each lettuce cup with shrimp mixture and diced tomatoes.
Garnish with fresh herbs before serving.
Notes
Store prepped lettuce cups in the fridge (unfilled) for up to 8 hours.
Recook shrimp if making ahead-of-time.
Handle lettuce gently to avoid tearing.
Serve immediately for maximum crispness.
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: American Fusion
- Diet: Low Carb
Nutrition
- Serving Size: 2 lettuce cups (2/8 leaves)
- Calories: 95
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg