Grilled Shrimp Lettuce Cups with Tomato Salsa, Avocado, and Lime Crema
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 8 ouncesshrimp
- 1red onion
- 1head butter lettuce
- 1 cupgrape tomatoes
- 1 packetCholula hot sauce
- 1 containerChobani nonfat Greek yogurt
- 10wooden skewers
- 1/4 teaspoonsmoked paprika
- 1/8 teaspoonchili powder
- 1/4 teaspoonground cumin
- 1/8 teaspoondried oregano
- 1/8 teaspoongarlic powder
What You’ll Need
- grill or grill pan
Marinate ShrimpPreheat grill or grill pan to medium-high heat. Pat shrimp dry with paper towel. Season all over with spice mix. Set aside to marinate at room temperature.
Prepare IngredientsWhile shrimp marinates, submerge skewers in water, if using. Peel onion, halve, and thinly slice as much as desired. Halve lime. Rinse lettuce, separate leaves into 6 cups, and divide between 2 serving plates, snacking on remainder. Rinse tomatoes and halve.
Make Lime CremaAdd hot sauce and 1 squeeze lime juice to container with Chobani yogurt and stir to combine. Season with ⅛ teaspoon salt and pepper as desired.
Prepare Avocado and Make SalsaHalve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice and place on a plate. Squeeze over another squeeze of lime juice. In a small bowl, stir together onion, tomatoes, remaining lime juice, and 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired.
Grill ShrimpBrush grill with 1 tablespoon olive oil. Thread shrimp evenly onto skewers, if using. Season shrimp all over with ½ teaspoon salt. Add to grill and cook until just pink, 1-2 minutes per side.
Plate Lettuce CupsAdd shrimp to lettuce cups, dividing evenly. Top with salsa, avocado, and a drizzle of lime crema. Use your hands to eat because it's fun to skip utensils. Enjoy!