Shrimp Avocado Lettuce Boats

Anderson Jorge

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Snack / Lunch / Appetizer

Cuisine: Asian-inspired

Calories: 305

1 lb 450 g shrimp, peeled and deveined – provides lean protein and cooks quickly
1 tablespoon olive oil – helps cook shrimp evenly and adds richness
1/2 teaspoon sesame oil – adds subtle nutty flavor
2 teaspoons minced garlic – enhances savory depth
1 teaspoon ginger paste – adds warmth and aroma
Salt and black pepper to taste – balances flavors
1 large avocado sliced – adds creaminess and healthy fats
8 –10 large lettuce leaves romaine or butter lettuce – acts as the base
1/4 cup matchstick carrots – adds crunch and color
1/4 cup chopped green onions – brings freshness
2 tablespoons chopped cilantro – adds brightness

Sauce

Mix all sauce ingredients in a bowl until smooth and well combined, then set aside
Heat olive oil and sesame oil in a skillet over medium-high heat
Season shrimp with salt and pepper, then cook until pink and opaque
Add garlic and ginger paste, sauté briefly until fragrant
Remove shrimp from heat and allow them to cool slightly
Lay out lettuce leaves on a clean surface to form “boats”
Add sliced avocado evenly into each lettuce leaf
Place cooked shrimp on top of the avocado
Sprinkle carrots, green onions, and cilantro over the filling
Drizzle prepared sauce over each lettuce boat before serving