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Fresh Mediterranean shrimp avocado lettuce boats topped with tomato salsa on a slate board.

Shrimp Avocado Lettuce Boats

Crisp Romaine lettuce leaves stuffed with garlic-paprika seared shrimp and topped with a fresh, citrusy tomato-avocado salsa. A 20-minute, low-carb Mediterranean dinner!
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 3
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Seared Shrimp:
  • * 1 lb Large Shrimp 26/30 count, peeled, deveined, and tails removed
  • * 1 tbsp Extra Virgin Olive Oil
  • * 1 tsp Smoked Paprika
  • * 1/2 tsp Ground Cumin
  • * 1/4 tsp Garlic Powder
  • * 1/4 tsp Greek Oregano
  • * 1/2 tsp Sea Salt
  • * 1/4 tsp Black Pepper
  • * Juice of 1/2 fresh Lemon
For the Tomato-Avocado Salsa & Assembly:
  • * 2 ripe Hass Avocados diced into small cubes
  • * 2 medium Roma Tomatoes finely diced
  • * 1/4 cup Red Onion finely chopped
  • * 1/4 cup Fresh Parsley or Cilantro finely chopped
  • * 1 tbsp Extra Virgin Olive Oil
  • * Juice of 1/2 fresh Lemon
  • * 1 pinch Salt & Crushed Red Pepper Flakes for garnish
  • * 1 head Romaine Hearts or Little Gem Lettuce 6-8 sturdy outer leaves, washed and dried

Method
 

PREP SHRIMP:
  1. Pat the peeled shrimp bone-dry with paper towels. In a mixing bowl, toss the shrimp with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, oregano, salt, and black pepper until fully coated.
SEAR SHRIMP:
  1. Heat a skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 to 3 minutes per side until pink, opaque, and lightly charred. Squeeze fresh lemon juice over the shrimp right before removing from heat.
MAKE SALSA:
  1. In a separate bowl, gently combine the diced avocados, Roma tomatoes, red onion, chopped parsley/cilantro, 1 tbsp olive oil, lemon juice, and a pinch of salt.
ASSEMBLE BOATS:
  1. Arrange clean Romaine lettuce leaves on a platter. Place 3 to 4 seared shrimp in each leaf boat, then top generously with the fresh tomato-avocado salsa.
GARNISH & SERVE:
  1. Sprinkle with crushed red pepper flakes and serve immediately while shrimp is warm and lettuce is crisp.

Notes

* Do not overcook shrimp; 2-3 minutes per side is sufficient for jumbo shrimp.
* To store as meal prep, keep shrimp, salsa, and lettuce in separate containers for up to 3 days.