Spicy Shrimp and Avocado Lettuce Cups Recipe
These Spicy Shrimp and Avocado Lettuce Cups feature perfectly seasoned shrimp paired with a creamy avocado, roasted red bell pepper, and onion mixture, all served in crisp Bibb lettuce leaves. This light and flavorful dish is perfect for a quick lunch or a refreshing appetizer, combining a blend of smoky spices and fresh ingredients for a healthy, low-carb meal.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Roasting and Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Produce
- 12 Bibb/butter lettuce leaves, rinsed and dried
- 1 avocado, peeled, seeded, and chopped
- 1/4 cup red onion, chopped
- 1/2 red bell pepper, diced
Seafood
- 8 ounces large shrimp (31-40 per pound), peeled and deveined
Oils & Fats
- 2 1/2 teaspoons avocado oil or canola oil
Spices & Seasonings
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon fresh-ground black pepper
Instructions
- Preheat and roast vegetables: Preheat your oven to 400 degrees Fahrenheit. Season the diced red bell pepper and chopped red onion with salt and fresh-ground black pepper, then drizzle with 2 1/2 teaspoons of oil. Spread the vegetables evenly on a foil-lined baking sheet and roast for 17-20 minutes until they are tender and slightly caramelized. Remove from the oven and allow to cool.
- Prepare avocado mixture: In a medium bowl, combine the roasted red bell pepper and onion mixture with the chopped avocado. Mix thoroughly to create a creamy, colorful topping for the lettuce cups.
- Season the shrimp: In a large bowl, blend the chili powder, onion powder, garlic powder, cumin, cayenne pepper, salt, and black pepper. Drizzle the shrimp with a small amount of oil and toss to coat both sides evenly with the seasoning mix. Shake off any excess seasoning to prevent burning during cooking.
- Cook the shrimp: Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they curl up, turn pink, and are fully cooked through. Remove the shrimp promptly from the skillet to prevent overcooking.
- Assemble the lettuce cups: For each serving, lay two Bibb lettuce leaves flat on a plate to create a cup. Spoon a portion of the roasted pepper, onion, and avocado mixture into each cup, then top with cooked shrimp. Serve immediately for best texture and flavor.
Notes
- Be careful not to overcook the shrimp; they only need 2-3 minutes per side to stay juicy and tender.
- Use Bibb or butter lettuce for soft, pliable leaves that are easy to fill and eat.
- For a milder dish, reduce or omit the cayenne pepper.
- This recipe is excellent for meal prep; keep components separate until serving to maintain freshness.
- Substitute avocado oil with canola or olive oil if preferred.