Description
A light and refreshing low-carb dish featuring succulent shrimp, creamy avocado, and crisp lettuce leaves, perfect for a quick lunch or appetizer.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 head butter lettuce or romaine, leaves separated
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- In a medium bowl, combine shrimp, olive oil, garlic, chili powder, salt, and pepper. Toss to coat.
- Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
- In a large bowl, gently mix diced avocado, cherry tomatoes, red onion, cilantro, and lime juice.
- Add cooked shrimp to the avocado mixture and toss gently.
- Spoon the shrimp and avocado mixture into lettuce leaves. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Main
- Cuisine: American