Broccoli Mum’s Basket Shrimp Avocado Lettuce Boats!

🥑🍤 Broccoli Mum’s Basket: Shrimp Avocado Lettuce Boats

These shrimp avocado lettuce boats are light, fresh, and bursting with flavor! Perfect for a low-carb, high-protein meal or appetizer. Healthy eating just got a whole lot tastier with this easy and quick recipe.

Ingredients:

• For the Lettuce Boats:

  • 1 lb cooked shrimp, peeled and deveined (can use fresh or thawed frozen shrimp)

  • 1-2 ripe avocados, diced

  • 1 medium cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1 small red onion, finely diced

  • 1 tbsp fresh cilantro or parsley (optional)

  • Juice of 1 lime (for tang and flavor)

• For the Lettuce Boats:

  • 8-10 large butter lettuce leaves (or any lettuce that can hold a filling, like Romaine)

• For the Sauce/Drizzle:

  • 3 tbsp Greek yogurt (or sour cream)

  • 1 tbsp lime juice

  • 1 tsp hot sauce (optional for a kick)

  • Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:

   • If using frozen shrimp, thaw and drain well. Chop the shrimp into bite-sized pieces.

   • Dice the avocado and cucumber. Halve the cherry tomatoes. Finely chop the red onion and cilantro (if using).

2. Make the Sauce:

   • In a small bowl, mix the Greek yogurt (or sour cream), lime juice, hot sauce (if using), and a pinch of salt and pepper. Stir until smooth and set aside.

3. Assemble the Lettuce Boats:

   • Gently wash and pat dry the lettuce leaves. Choose large ones to make a sturdy boat.

   • In a large bowl, combine the chopped shrimp, diced avocado, cucumber, cherry tomatoes, and red onion.

   • Squeeze lime juice over the mixture, toss gently, and adjust seasoning to taste.

4. Assemble the Boats:

   • Spoon the shrimp and avocado mixture into each lettuce leaf, filling them generously.

5. Top and Serve:

   • Drizzle the prepared sauce over the top of each lettuce boat. Optionally, garnish with extra cilantro or parsley.

   • Serve immediately and enjoy the fresh, healthy, and flavorful goodness!

Serving Suggestions:

• Serve as an appetizer for a party or as a light lunch/dinner.

• Pair with a side of steamed broccoli or a fresh salad to complete the meal.

Q & A:

Q: Can I make these boats in advance?

• A: The shrimp and avocado mixture is best served fresh to maintain flavor and texture. However, you can prep the shrimp and veggies ahead of time, just store them separately and assemble the boats when you’re ready to eat.

Q: What if I don’t have Greek yogurt?

• A: You can substitute with sour cream, mayo, or even mashed avocado for a richer, creamier dressing.

Q: Can I make this recipe with chicken instead of shrimp?

• A: Yes! Simply substitute cooked, shredded chicken for the shrimp for a chicken lettuce boat option.

Q: Is this recipe dairy-free?

• A: It can be! Use a dairy-free yogurt (like coconut or almond yogurt) or skip the sauce for a simple, clean version.