Description
Shrimp Avocado Lettuce Boats are a fresh and vibrant no-cook recipe combining juicy shrimp, creamy avocado, crisp tomatoes, and aromatic cilantro all nestled inside crunchy romaine leaves. This dish offers a cool, crunchy texture with a bright, zesty kick from lemon and garlic seasoning.
Ingredients
Main 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
Dressing
- 3 tbsp olive oil
- Juice of 1 lemon
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Toppings
- Crunchy tortilla strips (small handful per serving)
- Extra lemon wedges on the side
Instructions
- Prepare the shrimp: Chop the cooked shrimp into bite-size pieces to ensure easy eating and even distribution in the boat.
- Combine the veggies and herbs: In a large bowl, mix together the chopped shrimp, diced tomatoes, finely chopped red onion, and chopped cilantro.
- Make the dressing: Whisk together olive oil, fresh lemon juice, garlic powder, salt, and black pepper until well combined.
- Dress the mixture: Pour the dressing over the shrimp and vegetable mixture and stir gently to coat everything evenly without mashing the ingredients.
- Add avocado: Gently fold in the diced avocado last to keep the chunks intact and maintain a fresh texture.
- Assemble the boats: Spoon the mixture into individual romaine leaves to create easy-to-handle boats.
- Add optional toppings: For extra crunch and flavor, sprinkle a small handful of tortilla strips on top and serve with additional lemon wedges if desired.
Notes
- Add avocado last to keep it chunky and avoid mashing it.
- Use cooked shrimp to save time; shrimp can be boiled, grilled, or purchased pre-cooked.
- Serve immediately to prevent romaine leaves from wilting.
- Optional tortilla strips add a satisfying crunch but can be omitted for a gluten-free option.
