Shrimp in Lettuce Cups with Jalapeño-Cilantro Crema

by Lolita Carrico

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 jalapeño-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. 

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5 from 1 vote

Shrimp in Lettuce Cups with Jalapeño-Cilantro Crema

Servings 4
Calories 187kcal

Ingredients

FOR THE CREMA

  • 1/4 cup sour cream
  • 2 jalapeños 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.
  • Sautè until shrimp is cooked through and pink.
  • Arrange lettuce on plates and top with 3 - 4 pieces of shrimp.
  • Drizzle with crema.

Nutrition

Calories: 187kcal | Carbohydrates: 4g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 293mg | Sodium: 896mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 18mg | Calcium: 188mg | Iron: 3mg
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