Avocado Shrimp Lettuce Bowl
Quick & easy low-carb shrimp and avocado lettuce wraps featuring a creamy Asian-inspired dressing with fish sauce, garlic, ginger and lime. Perfect for a hot summer day meal.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Avocado Shrimp Lettuce Bowl
0
Servings6
Cook Time5 Minutes
Ingredients
FOR THE SHRIMP: 1/2 lemon or lime
1/4 teaspoon sea salt
1 pound L&B Large Peeled & Deveined Raw Shrimp Tail Off 41
FOR THE DRESSING: 3 tablespoons mayonnaise
1/2 cup carrots, coarsely shredded
3 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
1/2 teaspoon ginger, freshly grated or minced
1/2 teaspoon garlic, minced
1 1/2 cups avocado, diced
TO SERVE: 3 tablespoons Thai basil*, chiffonade (divided)
1 head butter lettuce, washed and leaves separated
Directions
- Fill a medium saucepan with 1 quart water. Squeeze the lemon or lime juice into the pan and add the lemon or lime half and sea salt.
- Bring to a boil and add shrimp. Bring to a boil again and then remove from heat allowing shrimp to sit and gently cook for 3 minutes until opaque in the center.
- Drain shrimp in a colander and run under cold water to cool quickly. Put into a bowl of ice water for a few minutes.
- Drain, dry with a paper towel, and chop shrimp into smaller bite-size pieces.
- In a medium bowl, combine mayonnaise, carrots, lime juice, fish sauce, hot pepper flakes, pepper, ginger, and garlic.
- Mix in shrimp. Just before serving add avocado and 2 ½ tablespoons basil (saving ½ tablespoon for garnish) to shrimp mixture and fold together.
- On a flat surface, lay six lettuce leaves facing upward like a bowl, and fill with mixture. Fill lettuce bowls with approximately 3/4 cup of shrimp mixture and garnish each with remaining basil.
TIP: Drizzle with L&B Sriracha Chili Sauce for an extra spice kick.
0 minutes
Prep Time
5 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Large Peeled & Deveined Raw Shrimp Tail Off 41-50 CT, 16 Ounce
$14.99$0.94/oz
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
Bolthouse Farms Matchstix Carrots, 10 Ounce
$2.49$0.25/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Ka-Me Fish Sauce, 7 Ounce
$5.39$0.77/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.19$4.13/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Large Ripe Avocados, 1 Each
$2.49
L&B Fresh Thai Basil, 0.75 Ounce
$3.79$5.05/oz
Organic Red Butter Lettuce Head, 1 Each
$4.99
Directions
- Fill a medium saucepan with 1 quart water. Squeeze the lemon or lime juice into the pan and add the lemon or lime half and sea salt.
- Bring to a boil and add shrimp. Bring to a boil again and then remove from heat allowing shrimp to sit and gently cook for 3 minutes until opaque in the center.
- Drain shrimp in a colander and run under cold water to cool quickly. Put into a bowl of ice water for a few minutes.
- Drain, dry with a paper towel, and chop shrimp into smaller bite-size pieces.
- In a medium bowl, combine mayonnaise, carrots, lime juice, fish sauce, hot pepper flakes, pepper, ginger, and garlic.
- Mix in shrimp. Just before serving add avocado and 2 ½ tablespoons basil (saving ½ tablespoon for garnish) to shrimp mixture and fold together.
- On a flat surface, lay six lettuce leaves facing upward like a bowl, and fill with mixture. Fill lettuce bowls with approximately 3/4 cup of shrimp mixture and garnish each with remaining basil.
TIP: Drizzle with L&B Sriracha Chili Sauce for an extra spice kick.