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 Wild 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

Smoky, spice-rubbed wild Gulf shrimp are tucked into crisp butter lettuce with creamy avocado and tangy pickled onion. Chipotle-lime sauce brings cool richness and a little heat to each cup.

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Mexican-InspiredAppetizer

Southwest Shrimp Lettuce Cups

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

5 minutes

These Southwest Shrimp Lettuce Cups are a fresh, flavorful, and low-carb dish perfect for lunch, appetizers, or a light dinner. Juicy shrimp are seasoned with bold southwest spices, tucked into crisp lettuce leaves, and topped with avocado, pickled onions, and jalapeños for a vibrant, healthy meal.

Ingredients

1 lb large Wild 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

For the Lettuce Cups:

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

For the Chipotle Lime Sauce:

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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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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