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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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