Shrimp Lettuce Cups with Pineapple and Avocado
and honey-basil slaw / tropical smoothie

Name: Shrimp Lettuce Cups with Pineapple and Avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Coriander, dried; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 Jalapenos (opt), diced; 1 cup Pineapple, diced fresh or canned; 1 lb Shrimp, peeled and deveined; 12 large leaves Lettuce, iceburg or boston leaf; 1 Avocados, sliced; 1 Tbsp Oil, cooking; for serving Hot sauce (opt); 6 leaves Basil, chiffonade; 2 tsp Honey; 2 tsp Lime juice; 1 Tbsp Oil, olive; 5 oz Coleslaw mix (sub shredded cabbage); 2 cups Pineapple, diced fresh or canned; 1 Bananas; 1/2 cup Coconut milk; 1 cup Ice; 3/4 cup Water (sub orange juice)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Shrimp Lettuce Cups with Pineapple and Avocado

The tropical-inspired flavors of these shrimp lettuce cups are super refreshing and require very little time at the stove to prepare. Enjoy them with a pineapple and banana smoothie on the side for a meal that is designed to help you beat the summer heat.

Ingredients

Metric

Servings:

Shrimp Lettuce Cups with Pineapple and Avocado:

Coriander, dried - 1 tsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp
Chili powder - 1/2 tsp
Salt - 1/2 tsp
Jalapenos (opt) - 1 , diced
Pineapple, diced fresh or canned - 1 cup
Shrimp, peeled and deveined - 1 lb
Lettuce, iceburg or boston leaf - 12 large leaves
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp
Hot sauce (opt) - for serving

Honey Basil Slaw:

Basil - 6 leaves , chiffonade
Honey - 2 tsp
Lime juice - 2 tsp
Oil, olive - 1 Tbsp
Coleslaw mix - 5 oz (sub shredded cabbage)

Pineapple and Banana Smoothie:

Pineapple, diced fresh or canned - 2 cups
Bananas - 1
Coconut milk - 1/2 cup
Ice - 1 cup
Water - 3/4 cup (sub orange juice)

Prep

Make slaw - Chiffonade basil. Whisk together honey, lime juice and olive oil. Toss with basil and coleslaw mix and refrigerate for 30 minutes to let the flavors come together.
Make spice mix - Combine coriander, cumin, paprika, chili powder and salt. (Can be done up to 5 days ahead)
Jalapenos / Pineapple (portion for the lettuce cups) - Prep as directed and combine. Remember to reserve the portion of the pineapple for the smoothie. (Can be done up to 3 days ahead)
Shrimp - Defrost, rinse and pat dry. Toss with spice mix.
Lettuce / Avocados - Prep as directed.
Make smoothie - Combine pineapple (portion for the smoothie), bananas, coconut milk, ice and water in a blender. Blend until smooth. Add some additional water, if needed, to reach a smooth, pourable consistency.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a wok or nonstick saute pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute until shrimp is cooked through, ~4 minutes.
Season slaw with some salt and pepper.
Assemble lettuce cups by filling lettuce leaves with slaw, shrimp, avocados, pineapples and jalapenos. Top with hot sauce (if you’d like). Enjoy smoothie on the side.

Reviews

Ratings

0 reviews