Shrimp Lettuce Cups with Slaw
tomato and avocado salsa

Name: Shrimp Lettuce Cups with Slaw
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Shrimp, shelled and deveined; 6 oz Cabbage, red, sliced; 2 Tbsp Cilantro, fresh, chopped; 1 head Butter lettuce, leaves of; 1 Mangos, diced; 1 Tbsp Cooking oil; 3 Tbsp Pepitas; 1/2 Limes, sliced into wedges; 2 Tbsp Cilantro, fresh, chopped; 10 oz Tomatoes, cherry, halved; 2 Avocado, cubed; 1 Tbsp Lime juice; 1/2 tsp Paprika, preferably smoked; 1 1/2 Tbsp Red wine vinegar; 1 Tbsp Hot sauce; 2 tsp Honey; 3 Tbsp Cooking oil

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These simple shrimp lettuce cups are made extraordinary with our colorful slaw and salsa. These will be great in the summer too!

Ingredients

Metric

Servings:

Shrimp Lettuce Cups with Slaw:

Shrimp - 1 lb , shelled and deveined
Cabbage, red - 6 oz , sliced
Cilantro, fresh - 2 Tbsp , chopped
Butter lettuce - 1 head , leaves of
Mangos - 1 , diced
Cooking oil - 1 Tbsp
Pepitas - 3 Tbsp
Limes - 1/2 , sliced into wedges

Tomato and Avocado Salsa:

Cilantro, fresh - 2 Tbsp , chopped
Tomatoes, cherry - 10 oz , halved
Avocado - 2 , cubed
Lime juice - 1 Tbsp

Smoked Paprika Dressing:

Paprika, preferably smoked - 1/2 tsp
Red wine vinegar - 1 1/2 Tbsp
Hot sauce - 1 Tbsp
Honey - 2 tsp
Cooking oil - 3 Tbsp

Prep

Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
Cabbage / Cilantro (for salsa & slaw) - Prep as directed. (Can be done up to 4 days ahead)
Make smoked paprika dressing - Whisk paprika, red wine vinegar, hot sauce, honey, and cooking oil. Season to taste with salt. (Can be done up to 4 days ahead)
Make slaw - Toss cabbage and cilantro with dressing, some salt and pepper, and let marinate for at least 15 minutes in the fridge. (Can be done up to 1 day ahead)
Butter lettuce - Break off leaves. Wash and pat dry. (Can be done up to 3 days ahead)
Cherry tomatoes / Avocados / Mangos - Prep as directed.

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Make

Toss cherry tomatoes with avocado, cilantro, and lime juice. Season to taste with salt and pepper.
Heat a skillet or frying pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for 4 to 8 minutes, until shrimp are pink and cooked through. Remove from heat.
Let everyone assemble their lettuce cups with shrimp, cabbage slaw, mangos, and pepitas. Serve with lime wedges, and enjoy with tomato and avocado salsa on the side!

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