Shrimp and Avocado Lettuce Cups
Fresh lettuce cups with shrimp, avocado, lime, and cilantro. This appetizer is light but satisfying thanks to the seafood.
- Time
- 15 min
- Serving
- 276 kcal
- Ingredients
- ≈ $4.13
- Protein
- 31 g
Ingredients
- 1 Peeled shrimppack 400 g ≈ $8.50 140 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Lime≈ $5.00 per kg 20 g
- 4 Cilantropack 50 g ≈ $1.20 8 g
- 5 Chili flakes 1 g
- 6 Leaf lettucepack 150 g ≈ $0.65 60 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place the shrimp in boiling salted water and cook for 2–3 minutes until pink and firm.
Drain the shrimp in a sieve and let cool for 3 minutes.
Dice the avocado2, finely chop the cilantro4, and squeeze the juice from the lime3.
Mix the shrimp, avocado2, cilantro4, lime3 juice, chili flakes, salt, and pepper.
Pat the lettuce leaves dry, spoon the filling into the leaves, and serve immediately.
Tips
- Why it works
- Cool the shrimp before mixing, so the warm juices don't soften the lettuce leaves and avocado cubes.
- Substitutions
- Swap the lime for 20 g of lemon juice by weight. Use parsley instead of 8 g cilantro, the taste will be milder.
- Common mistakes
- Most often the shrimp are overcooked: if they are curled tightly into a ring and smell sharply of the sea, they had an extra minute.
- Storing and reheating
- Eat fresh, because the lettuce wilts quickly. Keep the filling without the leaves in the fridge for up to 1 day and don't heat it.
- Serve with
- Serve as a quick snack with toast or rice crispbreads.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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