Avocado Shrimp Lettuce Bowl

Servings 6
Prep Time 45 minutes



  • 1/2 lemon or lime
  • 1/4 tsp Lunds & Byerlys sea salt
  • 1 lb Lunds & Byerlys raw shelled and deveined shrimp


  • 3 tbsp Spectrum Canola Mayonnaise
  • 1/2 cup carrots coarsely shredded
  • 3 tbsp fresh lime juice
  • 2 tsp Thai Kitchen brand fish sauce
  • 1/4 tsp Lunds & Byerlys red pepper flakes
  • 1/8 tsp Black Pepper freshly ground
  • 1/2 tsp ginger freshly grated or minced
  • 1/2 tsp garlic minced
  • 1 1/2 cups avocado diced


  • 3 tbsp (divided) Thai basil* chiffonade
  • 1 head butter lettuce washed and leaves separated


  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.

Recipe Notes

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.