Grilled citrus shrimp and avocado lettuce cups

Name: Grilled citrus shrimp and avocado lettuce cups
Prep time: 5 min
Cook time: 20 min
Yield: 2 servings
Cuisine: International
Ingredients: 12 large shrimp (about 8 oz / 225 g), peeled and deveined; 1 tbsp olive oil, divided; 2 tbsp fresh orange juice; 1 tbsp fresh lime juice; 1 garlic clove, minced; 1/4 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 1 small avocado, sliced; 8 large butter or Bibb lettuce leaves, rinsed and patted dry; 2 tbsp thinly sliced red onion; 1/4 cup seeded cucumber, diced; 2 tbsp chopped fresh cilantro; 2 lime wedges, for serving; Pinch of red pepper flakes (optional)

Goals: Weight Loss, Muscle Gain, Energy & Focus

Cuisine: International

Meal: Lunch

Diets: Gluten-free, Non-veg

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Grilled citrus shrimp and avocado lettuce cups

Image is for representation purposes only and may not reflect the exact recipe

Serves 2Time: 5 min prep · 20 min cook

By RecipeUncle

Bright, dairy-free lettuce cups with citrus-marinated grilled shrimp, creamy avocado, crisp red onion and cilantro — a light, hydrating lunch perfect for beach days. Ready in ~20 minutes and easy to pack or serve chilled.

Nutrition per serving

Calories320kcal

Protein26g

Carbs9g

Fat21g

Fiber7g

Sodium480mg

Ingredients

shrimp (about 8 oz / 225 g), peeled and deveined
12 large
olive oil, divided
1 tbsp
fresh orange juice
2 tbsp
fresh lime juice
1 tbsp
garlic clove, minced
1
smoked paprika
1/4 tsp
Salt and freshly ground black pepper,
to taste
avocado, sliced
1 small
butter or Bibb lettuce leaves, rinsed and patted dry
8 large
thinly sliced red onion
2 tbsp
seeded cucumber, diced
1/4 cup
chopped fresh cilantro
2 tbsp
lime wedges, for serving
2
Pinch of red pepper flakes (optional)

Steps

1.Toss shrimp with 1 tsp olive oil, orange juice, lime juice, minced garlic, smoked paprika, salt and pepper; marinate 8–10 minutes.
2.Heat a grill pan or skillet over medium-high heat; add remaining olive oil and cook shrimp 2–3 minutes per side until opaque and just cooked through.
3.Meanwhile, gently toss avocado slices with a squeeze of lime, a pinch of salt and a few cilantro leaves.
4.Lay lettuce leaves flat; divide avocado, cucumber and red onion among them.
5.Top each cup with 3–4 grilled shrimp, sprinkle chopped cilantro and red pepper flakes if using.
6.Serve immediately with lime wedges for squeezing; eat as handheld cups or over a bed of greens for a more filling plate.

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