Ingredients
1 lb medium shrimp, peeled and deveined
8 large butter lettuce leaves
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 cup diced tomatoes
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 lime (juiced)
1 avocado, sliced
1/2 cup plain Greek yogurt
Instructions
Heat olive oil in large skillet over medium-high heat.
In a bowl, season shrimp with paprika, cumin, garlic powder, chili powder, salt, and pepper.
Cook shrimp in hot skillet 2-3 minutes per side until opaque.
In separate bowls, combine tomatoes, red onion, cilantro, lime juice, Greek yogurt, and avocado slices as toppings.
Tear or cut lettuce leaves into wide cups, filling each with cooked shrimp and desired toppings.
Notes
For extra spice, add diced jalapeño with tomatoes.
Meal prep: Double batch and store raw lettuce with toppings separately in airtight containers.
Substitute Greek yogurt with guacamole for higher healthy fats.
Halal-compliant version uses olive oil and avoids all pork products.
Fresh lime juice is recommended over bottled for bright flavor balance.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Stir-Frying
- Cuisine: Mexican-Inspired
- Diet: Low-Carb, Halal
Nutrition
- Serving Size: 1 lettuce cup taco
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg