Shrimp Salad Lettuce Wraps with Avocado

Another close up shot of the baby shrimp salad lettuce wraps on a board.

4.89 from 17 votes

Shrimp Salad Lettuce Wraps with Avocado

Shrimp salad lettuce wraps are a great summer appetizer and a nice move for a dinner party. Full of fresh summer flavours like creamy avocado, crunchy veggies and wrapped in cold, crispy romaine lettuce.

Prep Time 20

Total Time 20

Servings lettuce wraps

Calories 63kcal

Cost $10/ 8€

Equipment

Ingredients

1-2 heads baby romaine (or 1 head of regular romaine)
150 g baby shrimp cooked
50 g celery (about 1 stick of celery)
50 g carrot (½ a small carrot)
50 g cucumber (⅛ piece of cucumber)
100 g avocado, ripe (1 baby avocado or ½ a large)
60 g mayonnaise (2 tbsp)
1 g garlic, peeled ( ½ a small clove)
1 pc lemon, zested
1/16 tsp celery salt
1/16 tsp cayenne add more if you like it hot
⅛ tsp smoked paprika
¼ tsp dijon mustard
6 dashes Tabasco sauce
6 dashes Worcestershire sauce or fish sauce
¼ pc lemon, juiced
sea salt to taste
lemon wedges for garnish optional
arugula lettuce for garnish optional

Instructions

Pick off the large leaves of the romaine and save for something else. Find the smaller leaves that will make perfect lettuce cups and soak them in ice water for 5 minutes.
Dry with a salad spinner and keep cold in the fridge.
Cut the veggies into tiny pieces.
(They don't have to be as small as pictured but the smaller the better).
Cut the avocado right before serving so it doesn't turn brown.
Mix all of the ingredients together in a bowl. Season with salt to your liking.
Serve the shrimp salad in the lettuce cups and garnish with a little smoked paprika and fresh lemon wedges on the side.

Nutrition

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