Strawberry Avocado Shrimp Lettuce Cups
Light, fresh, and packed with protein — these shrimp lettuce cups are summer in a bite. Ready in 15 minutes with a stunning strawberry avocado salsa that makes them look like you spent way more time than you did.
Equipment
- Large skillet or cast iron pan
- Cutting board & knife
- Mixing bowl (for salsa)
- Tongs or spatula
- Citrus juicer or fork
- Serving platter or plate
Ingredients
For the shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp sea salt
- ¼ tsp black pepper
- Juice of 1 lime
For the strawberry avocado salsa:
- 1 cup fresh strawberries diced small
- 1 large avocado diced
- ¼ red onion finely diced
- 1 jalapeño seeds removed and finely diced (optional)
- 2 tbsp fresh cilantro chopped
- Juice of 1 lime
- Pinch of sea salt
For serving:
- 1 head butter lettuce leaves separated
- Lime wedges for serving
- Extra cilantro for garnish
Instructions
MAKE THE SALSA
- Combine diced strawberries, avocado, red onion, jalapeño (if using), cilantro, lime juice, and sea salt in a bowl.
- Toss gently and set aside.
Swap jalapeño for a pinch of red pepper flakes if you want a milder heat.
Make the salsa up to 2 hours ahead and refrigerate — the flavors get even better as they sit. Add the avocado right before serving so it doesn't brown.
COOK THE SHRIMP:
- Heat a skillet or cast iron over medium-high heat.
- Pat shrimp dry with paper towels.
- Toss with olive oil, garlic, smoked paprika, cumin, salt, and pepper.
- Add shrimp to skillet in a single layer and cook 2 minutes per side until pink and slightly charred at the edges.
- Squeeze lime juice over the top and remove from heat immediately.
Pat the shrimp completely dry before seasoning — this is the key to getting a good sear instead of steaming them.
Don't overcook. Shrimp are done as soon as they curl into a C shape and turn pink. Overcooked shrimp curl into an O shape — pull them off the heat before that happens.
ASSEMBLE:
- Lay butter lettuce leaves on a serving platter.
- Add 2–3 shrimp per cup.
- Top generously with strawberry avocado salsa, and garnish with extra cilantro and lime wedges.
- SERVE IMMEDIATELY while the shrimp is still warm and the lettuce is crisp.
Notes
- Make it a meal — serve over cauliflower rice or alongside a simple green salad to round it out.
- Dairy-free and naturally gluten-free as written.
- Shrimp is an excellent source of iodine and selenium, both critical for thyroid function and hormone regulation
- Avocado provides progesterone-supporting healthy fats and potassium
- Strawberries are rich in vitamin C which supports cortisol metabolism and adrenal function
- Fresh lime and cilantro are anti-inflammatory and support liver detoxification of excess estrogen
- High protein + healthy fat combination stabilizes blood sugar and keeps cortisol steady
- Calories: ~280
- Protein: 26g
- Carbohydrates: 14g
- Fat: 14g
- Fiber: 5g
Servings: 4
Calories: 280kcal