Shrimp Taco Lettuce Cups

Loop & Dash

Light and fresh – these Shrimp Taco Lettuce Cups are quick to pull together and won’t weigh you down

Servings: servings

Arrange lettuce leaves on a serving platter or individual plates.
Add 2 tbsp of the avocado oil to a large skillet over medium-high heat. When shimmering, add the onion and bell peppers, season with salt and pepper and sauté until soft and translucent. Transfer the onions and peppers to a serving bowl and wipe out the pan with a paper towel.
In a medium sized bowl, mix together all of the spices and seasonings (chili powder through salt above). Add shrimp to the bowl and toss to coat shrimp in seasoning.
In the same skillet you used for the onions and peppers, add the remaining 2 tbsp of avocado oil and heat over medium-high heat. When it is hot, add the shrimp and cook 1-2 minutes per side, until just opaque. Don’t overcook or they will have a chewy texture.
To serve, spoon onion and pepper mixture into the prepared lettuce cups and place 2-3 shrimp on top of each cup, depending on the size. Top with avocado, cilantro, and jalapenos if you like some heat. Serve with lime wedges.

You can purchase shrimp already peeled and deveined so you don’t have to do it yourself!
Frozen shrimp work great for this recipe. Choose the size that you like best and adjust your cooking time accordingly.

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