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Shrimp Avocado Lettuce Boats

Creamy avocado, juicy shrimp, and crisp lettuce make a fresh, crunchy bite. A perfect no-cook light meal.

  • Total Time: 15 mins
  • Yield: 4 1x

Ingredients

Scale
  • The Salad Mix:
  • 12 oz Cooked Shrimp, peeled and chopped
  • 2 ripe Avocados, diced
  • 2 small Tomatoes, diced
  • ¼ Red Onion, finely chopped
  • ¼ cup Fresh Cilantro, chopped
  • The Zesty Dressing:
  • 3 tbsp Olive Oil
  • Juice of 1 Lemon
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • The Vessel:
  • 8 large Romaine Lettuce Leaves (wash and dry them well for maximum crunch!)

Instructions

  1. Prep the Shrimp: Chop the cooked shrimp into small, bite-sized pieces.
  2. Combine: In a large bowl, mix the shrimp, diced avocado, tomatoes, onion, and cilantro.
  3. Make the Dressing: In a small cup, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
  4. Toss: Pour the dressing over the shrimp mix and stir gently (try not to mash the avocado!).
  5. Assemble: Spoon the mixture generously into the lettuce leaves.
  6. Serve: Serve right away while the lettuce is crisp and the avocado is bright green.

Notes

Chef’s Tip: Want it creamier? Use Mayo instead of olive oil for extra richness. Storage Note: This salad keeps for 1 day in the fridge.

  • Author: Chef Stella
  • Prep Time: 15 mins