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

Active: 30 min Total: 30 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

  1. 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.
  2. Make spice mix - Combine coriander, cumin, paprika, chili powder and salt. (Can be done up to 5 days ahead)
  3. 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)
  4. Shrimp - Defrost, rinse and pat dry. Toss with spice mix.
  5. Lettuce / Avocados - Prep as directed.
  6. 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.

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Make

  1. 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.
  2. Season slaw with some salt and pepper.
  3. 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.

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