Ingredients
Scale
12 large shrimp, cooked and chilled
2 avocados, diced
4 romaine lettuce leaves, washed and dried
1 lime, juiced
1/4 red onion, finely chopped
1/4 cup cilantro, chopped
2 tablespoons plain Greek yogurt or olive oil (for dressing)
Salt and pepper to taste
Instructions
Wash and dry romaine lettuce leaves.
In a bowl, combine cooked shrimp, diced avocado, lime juice, red onion, and cilantro.
Add Greek yogurt or olive oil dressing, salt, and pepper.
Divide mixture into lettuce cups.
Serve chilled or refrigerate until ready to eat.
Notes
Store assembled cups in an airtight container for up to 2 days.
Use lettuce wraps like butterhead lettuce for a softer texture.
For a tangy twist, add a splash of apple cider vinegar to the dressing.
- Prep Time: 10
- Category: High Protein Meals
- Method: No-Cook/Assembly
- Cuisine: Modern American
Nutrition
- Serving Size: 1 lunch cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 150mg