Shrimp & Avocado Lettuce Cups

7 15 275
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 2
Shrimp & Avocado Lettuce Cups
Health Highlights

Ingredients


1 tbsp Ghee
227 gm Shrimp, cooked, frozen (defrosted)
1/2 cup Cherry Tomatoes (halved)
50 gm Avocado (flesh, sliced)
1/2 tsp Salt and pepper
4 large leaf (s) Iceberg lettuce (rinsed and patted dry)
1 tbsp Mayonnaise, with avocado oil (I like to use Primal Kitchen chipotle mayo)

Instructions


  1. In a medium skillet over medium-high heat, heat the ghee. Add the shrimp and cook. (I use cooked shrimp, so they take only about 1 minute to heat through, and I flip them halfway through cooking. Uncooked shrimp take about 2 minutes to cook.) Season with pink salt and pepper. Shrimp are cooked when they turn pink and opaque.
  2. Season the tomatoes and avocado with pink salt and pepper.
  3. Divide the lettuce cups between two plates. Fill each cup with shrimp, tomatoes, and avocado. Drizzle the mayo sauce on top and serve.

Nutrition Facts

Per Portion

Calories 275
Calories from fat 161
Calories from saturated fat 60
Total Fat 17.9 g
Saturated Fat 6.7 g
Trans Fat 0
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 8.0 g
Cholesterol 251 mg
Sodium 1006 mg
Potassium 484 mg
Total Carbohydrate 5.1 g
Dietary Fiber 3.0 g
Sugars 4.4 g
Protein 24.8 g

Dietary servings

Per Portion


Meat 1.5
Vegetables 1.1

Energy sources


Pygal5%394.3039146419681108.4236722543899359%452.353009518791244.6498188674816636%300.5214286433079157.808345087920575%59%36%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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