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Taco Shrimp Lettuce “Boats”
From Melissa Orzol
Ingredients
  • 16 oz shrimp (fresh or frozen)
  • 1 packet taco seasoning
  • ⅓ cup olive oil
  • Juice of 1 lime (about 2 tablespoons)
  •  
  • subheading: Boats:
  • 8 to 9 lettuce leaves
  • 7 oz cherry tomatoes
  • ½ small onion, finely chopped
  • Yellow bell peppers, chopped
  • Cilantro
  •  
  • subheading: Lime Crema:
  • 1 cup sour cream or Greek yogurt
  • Zest and juice of ½ lime
Steps
  1. In a bowl, combine the shrimp, olive oil, taco seasoning, and lime juice.
  2. Let marinate for 30 minutes.
  3. In a large skillet over medium heat, sauté the shrimp for a few minutes on each side until cooked through.
  4. Add the remaining marinade from the bowl to the skillet and stir until the shrimp are coated in the sauce.
  5. In a bowl, combine the cherry tomatoes, onions, yellow pepper. Mix well. Season to preference.
  6. subheading: Assemble:
  7. Wash and pat dry the lettuce leaves.
  8. Top with the cherry tomato salad, shrimp, and crema.
  9. Garnish with lemon zest, ground pepper, and cilantro or parsley.
Notes
  • Additions: grilled corn, thin radish, smashed avocado, pico de gallo, shredded cabbage
 

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