3 years ago

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.

Ingredients

  • ½
    lemon or lime
  • ¼
    teaspoon Lunds
    & Byerlys Sea Salt
  • 1
    pound Lunds & Byerlys 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 Lunds & Byerlys Hot Red Pepper Flakes

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Chop shrimp into smaller bite-sized pieces.
  5. In a medium bowl, combine mayonnaise, carrots, lime juice, fish
    sauce, hot pepper flakes, pepper, ginger and garlic. Mix in shrimp.
  6. Just before serving, add avocado and 2 ½ tablespoons basil
    (saving ½ tablespoon for garnish) to shrimp mixture and fold together.
  7. 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.

NUTRITION INFORMATION
Calories: 170  Total Fat: 11g  Saturated Fat: 1g  Trans Fat: 0g
Cholesterol: 95mg  Sodium:
360mg  Carbohydrate: 6g  Fiber: 3g
Protein: 13g

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.