Avocado Shrimp Lettuce Bowl

Avocado Shrimp Lettuce Bowl




  1. Fill a medium saucepan with 1 quart water. Squeeze the lemon or lime juice into the pan and add the lemon 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.
  2. 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.
  3. 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.
Nutrition Information
  1. Calories: 170 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 95mg Sodium: 360mg Carbohydrate: 6g Fiber: 3g Sugars: 1g Protein: 13g
  2. 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.

Chef’s tip

Tip: Shrimp mixture can be prepared and chilled a few hours in advance, stirring in the avocado and basil, and assembling right before serving.

*Note: If Thai basil is unavailable, any basil will work. To chiffonade basil, stack leaves and thinly slice crosswise into ribbons.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.