Avocado Shrimp Lettuce Bowl
This fresh and colorful dish makes a great light lunch! The shrimp mixture can be prepared and chilled a few hours in advance; simply stir in the avocado and basil right before serving.
- ½ lemon or lime
- ¼ teaspoon L&B Sea Salt
- 1 pound L&B Raw Shelled and Deveined Shrimp*
- 3 tablespoons Spectrum Canola Mayonnaise
- ½ cup coarsely shredded carrots
- 3 tablespoons fresh lime juice
- 2 teaspoons Thai Kitchen Fish Sauce
- ¼ teaspoon L&B Hot Red Pepper Flakes
- ⅛ teaspoon fresh ground black pepper
- ½ teaspoon fresh grated or minced ginger
- ½ teaspoon minced garlic
- 1 ½ cups diced avocado
- 3 tablespoons Thai basil (can substitute regular basil), julienned and divided
- Fill a medium saucepan with 1 quart water. Squeeze the juice from the lemon or lime into the pan; add the squeezed lemon or lime half and the sea salt to the pan.
- Bring to a boil and add shrimp. Bring back up to a boil 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 and dry with a paper towel.
- Chop shrimp into smaller bite-sized 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 6 lettuce leaves facing upwards like a bowl. Fill each lettuce bowl with approximately ¾ cup of the shrimp mixture and garnish with the remaining basil.
*If using cooked shrimp, skip steps 1-3.
Calories: 170 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g
Cholesterol: 95mg Sodium:
360mg Carbohydrate: 6g Fiber: 3g
Nutrition content of this recipe is calculated by a registered dietitian
nutritionist. Due to variations in ingredients and measurements, values are
approximations. Nutrients provided for this recipe represent values based on
the best available information. This
information is not intended to treat or diagnose. Please consult your physician
for diet recommendations specific to your personal needs.