Name: Shrimp Avocado Lettuce Boats Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 12 oz cooked shrimp, peeled and chopped; 2 ripe avocados, diced; 2 small tomatoes, diced; 1/4 red onion, finely chopped; 8 large romaine leaves; 1/4 cup chopped cilantro; 3 tbsp olive oil; Juice of 1 lemon; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; Crunchy tortilla strips (small handful per serving); Extra lemon wedges on the side

I absolutely love sharing this Shrimp Avocado Lettuce Boats Recipe because it’s one of those dishes that feels as fresh and lively as a sunny afternoon. The combination of creamy avocado, sweet shrimp, and crisp romaine lettuce makes it a perfect light meal that excites my taste buds every single time. What’s more, it’s so easy to put together, bringing a splash of color and flavor to any table without spending hours in the kitchen.

Why You'll Love This Shrimp Avocado Lettuce Boats Recipe

From the first bite, I’m hooked on the delightful blend of juicy shrimp with the buttery texture of ripe avocado. The brightness from fresh lemon juice and the subtle kick of garlic powder create a deliciously balanced flavor profile that feels both refreshing and satisfying. I find the red onion and chopped cilantro add an extra pop of vibrancy that really wakes up the whole dish.

One of the best things about this Shrimp Avocado Lettuce Boats Recipe is how effortlessly it comes together. Honestly, I often make it on busy weeknights because the prep is quick and the ingredients are straightforward. No complicated steps or fancy equipment needed—just chop, mix, and fill the lettuce leaves. It’s like a mini celebration of fresh ingredients that doesn’t demand a lot of time or stress.

This dish truly shines at casual gatherings, summer barbecues, or light lunches. I love serving it when guests come over because it looks so inviting on the platter and everyone can build their own boats just the way they like. It’s also a wonderful choice for those warm days when you want something cool and crisp, yet packed with flavor.

Ingredients You'll Need

The image shows a dish with four main parts arranged on a white marbled surface. At the top left, there is a white plate holding 6 large, fresh green lettuce leaves with light green ribbing and a crisp texture. To the right of the plate, there is a bunch of green onion stalks and fresh cilantro leaves beside it. Below the plate, a white bowl contains small pieces of shrimp in an orange sauce, with a spoon resting inside. To the right of the shrimp bowl, a smaller white bowl holds a chunky mixture of diced avocado and pink grapefruit pieces, garnished with finely chopped green onions, and a spoon inside. In the bottom right corner, there is a small light blue bowl with pale yellow peanuts spilling slightly onto the surface. All items are placed on a textured white marbled background. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient brings something unique—texture, color, or flavor—that perfectly complements the whole. Whether it’s the juicy cherry tomatoes or the crunchy romaine leaves, none of the components overpower the others.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Cooked shrimp (12 oz): Chopped into bite-sized pieces for easy eating and perfect protein.
Ripe avocados (2): Provide that creamy texture that brings everything together.
Small tomatoes (2): Add juicy sweetness and a splash of vibrant red color.
Red onion (¼): Finely chopped to offer a slight sharpness and crunch without overpowering.
Romaine leaves (8 large): Act as crisp, refreshing boats to hold all the delicious fillings.
Chopped cilantro (¼ cup): Fresh herbaceous notes that brighten the overall flavor.
Olive oil (3 tbsp): Smooth and fruity, helping to create the flavorful dressing.
Lemon juice (juice of 1 lemon): Adds zing and freshness to elevate every bite.
Garlic powder (½ tsp): A gentle garlicky punch without any raw harshness.
Salt (½ tsp): Essential to balance and bring out all the flavors.
Black pepper (¼ tsp): For a subtle spice and depth.
Optional tortilla strips: Add a wonderful crunchy texture on top if you like some extra bite.

Directions

Step 1: Start by chopping your cooked shrimp into bite-size pieces. This makes every mouthful perfectly manageable and blends nicely with the other ingredients.

Step 2: In a large bowl, toss together the chopped shrimp, diced avocado, diced tomatoes, finely chopped red onion, and chopped cilantro. Make sure the avocado is added last to keep those chunks intact and creamy.

Step 3: Whisk the olive oil, lemon juice, garlic powder, salt, and black pepper in a small bowl to create a simple but tasty dressing.

Step 4: Pour the dressing over the shrimp-vegetable mixture, gently folding everything together so the flavors mingle without mashing the avocado.

Step 5: Carefully spoon the mixture into each large romaine lettuce leaf, creating individual boats filled with this fresh medley.

Step 6: If you want some extra crunch, sprinkle a small handful of crunchy tortilla strips on top right before serving. Don’t skip the lemon wedges on the side for a bright squeeze of extra citrus!

Servings and Timing

This Shrimp Avocado Lettuce Boats Recipe serves 4 people wonderfully, making it perfect for a small family meal or a light gathering with friends. Prep time is delightfully short, around 10 to 15 minutes, since most of the ingredients just need chopping and mixing. The total cook time is essentially zero, because you’re using pre-cooked shrimp, and assembling everything takes only a few minutes. Altogether, you’re looking at about 15 to 20 minutes from start to finish, which makes it a fantastic option for a quick, flavorful meal without any wait.

How to Serve This Shrimp Avocado Lettuce Boats Recipe

The image shows three pieces of green lettuce leaves placed side by side on a white rectangular plate, each topped with a creamy mixture of pink shrimp, light green celery, and pale chunks of avocado. The shrimp are arranged on top and inside the creamy mixture, which has small green herb bits scattered throughout. To the left of the plate, there are slices of bright yellow lemon and sprigs of fresh green dill. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving these lettuce boats chilled or at room temperature to highlight their crisp freshness. They’re a joy to eat when the lettuce leaves stay crunchy and the avocado remains creamy. For a complete meal, I often pair them with a light side salad or a bowl of chilled gazpacho to keep the theme of refreshing flavors.

When it comes to presentation, I like arranging the romaine boats on a platter with plenty of extra cilantro and lemon wedges around the edges. A final touch of crushed black pepper on top adds a little spice in the most inviting way. If you’re entertaining, offering crunchy tortilla strips on the side lets guests customize their lettuce boats just the way they like.

For beverages, I’m all about light and crisp pairings like a chilled Sauvignon Blanc or a citrus-forward sparkling water infused with lime and mint. These drinks complement the zesty, bright notes perfectly. Whether it’s a family dinner, a weekend brunch, or a summer get-together, this recipe shines as a crowd-pleasing, fuss-free option.

Variations

One of the things I adore about this Shrimp Avocado Lettuce Boats Recipe is how adaptable it is. For example, if you want a little heat, I’ll sometimes add diced jalapeño or a sprinkle of chili flakes into the mix. Alternatively, for a smoky depth, swapping in grilled shrimp adds a whole new layer of flavor I can’t resist.

If you’re aiming for a gluten-free or paleo-friendly meal, this dish is already a winner, but swapping fresh herbs like basil for cilantro offers a lovely twist in flavor. For a vegetarian version, you can replace shrimp with chickpeas or even grilled tofu, dressed in the same lemony olive oil mixture to keep things bright and textured.

Cooking methods can also vary: while I usually use cooked shrimp, sometimes I dive into sautéing fresh shrimp with garlic before combining everything, which fills the kitchen with an irresistible aroma. These little tweaks make the dish feel new each time while preserving its refreshing core.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the shrimp avocado mixture separate from the lettuce leaves in airtight containers. This helps preserve the crispness of the romaine. The mixture itself keeps well in the fridge for up to 2 days, but I suggest enjoying it as fresh as possible so the avocado doesn’t brown too much.

Freezing

This salad doesn’t freeze well due to the creamy avocado and fresh vegetables, which tend to lose their texture when thawed. For the best experience, I wouldn’t recommend freezing the assembled boats or the shrimp avocado mixture.

Reheating

Since the shrimp is already cooked and the dish is best served cold or at room temperature, reheating isn’t necessary. If you prefer your shrimp warm, briefly warming the shrimp separately in a pan before mixing is an option, but avoid heating the entire mixture to keep the avocado and lettuce fresh and intact.

FAQs

Can I use raw shrimp in this Shrimp Avocado Lettuce Boats Recipe?

You can, but you’ll need to cook the shrimp first by boiling, sautéing, or grilling it. Make sure the shrimp is fully cooked before mixing it with the other ingredients to ensure safety and optimal flavor.

What can I substitute for romaine lettuce if I don’t have any?

Butter lettuce, iceberg leaves, or even large kale leaves work beautifully as “boats.” Just choose a sturdy, crisp leaf to hold the filling without falling apart.

How do I keep the avocado from browning in this recipe?

Adding avocado last and tossing it gently helps maintain its chunkiness and freshness. The lemon juice in the dressing also slows down browning, but it’s best to prepare and serve the dish as soon as you can.

Is this recipe suitable for meal prep?

Partially, yes! You can prep the shrimp mixture ahead of time and store it in the fridge, but keep the lettuce separate until just before serving so it stays crisp and fresh.

Can I add other vegetables to these lettuce boats?

Absolutely! Diced cucumbers, bell peppers, or even corn kernels can add extra crunch and color. Just be mindful not to overload the boats to keep each bite balanced.

Conclusion

Sharing this Shrimp Avocado Lettuce Boats Recipe with you feels like sharing a little joy that’s light, delicious, and full of personality. It’s one of those dishes I keep coming back to because it’s so satisfying without being complicated, and it always brings smiles to the table. I really hope you enjoy making and eating it just as much as I do!