Ingredients
Large shrimp, peeled and deveined – 1 pound
Avocado – 2 medium
Butter lettuce or romaine leaves – 12–16 leaves
Lime juice – 1 tablespoon
Cilantro, chopped – 1 tablespoon
Garlic, minced – 1 clove
Olive oil – 1 teaspoon
Chili powder – 1 teaspoon
Ground cumin – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Instructions
Preheat grill pan or skillet over medium-high heat.
Pat shrimp dry with paper towel to ensure even cooking.
Mix shrimp with chili powder, cumin, black pepper, and olive oil
Cook for 2-3 minutes per side until pink and opaque
Let shrimp cool slightly before peeling if desired
Peel and dice avocado, toss with lime juice and chili flakes to taste
Arrange 1-2 avocado slices in each lettuce cup
Top with cooked shrimp and sprinkle with chopped cilantro and remaining lime juice
Notes
Use sustainable shrimp labeled for sushi/ceviche for best texture
Sub chicken breast (12 oz) in place of shrimp for a variation
Greek yogurt (1/4 cup) can replace avocado for lower-fat option
Avocado may brown after assembling, so serve fresh
Shell-on shrimp can be left on for extra flavor
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Snacks
- Method: Grilling
- Cuisine: American Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 300mg