Southwest Shrimp Lettuce Cups

Name: Southwest Shrimp Lettuce Cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1 lb large Gulf Shrimp, peeled, deveined and tails removed; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; ½ tsp cumin; ½ tsp garlic powder; Salt and pepper, to taste; 1 head butter lettuce or Bibb lettuce, leaves separated; 1 avocado, thinly sliced; ½ cup pickled red onions (or thinly sliced raw red onion); 1 jalapeño, thinly sliced; 2 green onions, chopped; Fresh cilantro, chopped; ½ cup mayonnaise or Greek yogurt; 1–2 chipotle peppers in adobo, minced; 1 tbsp lime juice; 1 tsp honey; Pinch of salt

The chipotle lime sauce goes first — mayonnaise or Greek yogurt with minced chipotle in adobo, lime, honey and salt, chilled while you cook. Wild Gulf shrimp tossed in olive oil, chili powder, smoked paprika, cumin and garlic powder, seared two to three minutes a side, then tucked into butter lettuce with avocado, pickled onion and jalapeño.

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Southwest Shrimp Lettuce Cups

Declan Chapin, Premier Catch

Servings

Prep Time

15 minutes

Cook Time

5 minutes

Cuisine

Mexican-Inspired

Ingredients

1 lb large Gulf Shrimp, peeled, deveined and tails removed
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt and pepper, to taste

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1 head butter lettuce or Bibb lettuce, leaves separated
1 avocado, thinly sliced
½ cup pickled red onions (or thinly sliced raw red onion)
1 jalapeño, thinly sliced
2 green onions, chopped
Fresh cilantro, chopped

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½ cup mayonnaise or Greek yogurt
1–2 chipotle peppers in adobo, minced
1 tbsp lime juice
1 tsp honey
Pinch of salt

Directions

In a small bowl, whisk together mayonnaise (or Greek yogurt), chipotle peppers, lime juice, honey, and a pinch of salt.
Adjust spice level to taste and refrigerate until ready to serve.
In a medium bowl, toss shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat and cook shrimp for 2–3 minutes per side, until pink and cooked through.
Place lettuce leaves on a serving platter.
Fill each leaf with shrimp, avocado slices, pickled onions, and jalapeño slices.
Sprinkle with green onions and cilantro.
Drizzle with chipotle lime sauce or serve on the side for dipping.
Enjoy immediately as an appetizer, light lunch, or dinner.

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