Shrimp in Lettuce Cups with Jalape?o-Cilantro Crema

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Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Three years later, she has maintained a 55-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

This keto shrimp recipe is great on warm summer nights for a light dinner and is tasty both hot and cold! I have loved shrimp since I was a little girl. I very distinctly remember my mom going to our local seafood market in Connecticut – where she went weekly to pick up fresh fish – and the owner would always give me a perfectly cooked jumbo shrimp every time we went in. I?m pretty sure that?s where my love of shrimp cocktail and basically all shrimp recipes came from.?

So, of course, I have lots of keto shrimp recipes on here and have perfected my own cocktail sauce – without the sugar that most store-bought cocktail sauces are laden with – for when I serve shrimp cocktail as a starter?usually alongside a charcuterie board?for my family and friends.?

This tasty shrimp recipe is perfect for lunch or a light dinner – the jalape?o-cilantro crema adds tons of flavor and metabolism-boosting power, however if you?re sensitive to spices, you can omit it ? the cilantro alone is delicious in it and is the perfect compliment to the shrimp and lettuce.

You can also make this with any fish you like – I sometimes substitute flounder or cod.?

Shrimp in Lettuce Cups with Jalape?o-Cilantro Crema

5 from 1 vote
Servings 4
Calories 187 kcal

Ingredients
  

FOR THE CREMA

  • 1/4 cup sour cream
  • 2 jalape?os halved and seeds removed if you want it to be mild
  • 1 cup chopped cilantro
  • 1 clove garlic
  • 1/2 lime juice
  • 1/2 tablespoon apple cider vinegar
  • pinch of pink salt

FOR THE SHRIMP IN LETTUCE CUPS

  • 1 tablespoon avocado oil
  • 1 pound large shrimp tails and shells removed
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 8 - 10 romaine leaves with the heart.

Instructions
 

  • In a food processor or blender, combine all the crema ingredients until smooth and set aside. You can prepare this in advance and store in the fridge for up to 3 days.
  • In a medium skillet, heat up the avocado oil over medium-high heat.
  • Add the garlic and shallots and cook until translucent. Don?t let them brown or get crispy.
  • Add the shrimp, cumin, salt and pepper. Reduce heat to medium.
  • Saut? until shrimp is cooked through and pink.
  • Arrange lettuce on plates and top with 3 - 4 pieces of shrimp.
  • Drizzle with crema.

Nutrition

Calories: 187kcalCarbohydrates: 4gProtein: 24gFat: 8gSaturated Fat: 2gCholesterol: 293mgSodium: 896mgPotassium: 170mgFiber: 1gSugar: 1gVitamin A: 435IUVitamin C: 18mgCalcium: 188mgIron: 3mg
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