Cilantro Lime Shrimp Lettuce Cups with Strawberry Avocado Salsa
By Ashley Cuoco
Cilantro Lime Shrimp Lettuce Cups with Strawberry Avocado Salsa
By Ashley Cuoco
Yield/Serves:
Makes 4 servings
- Shrimp Lettuce Cups:
- ¼ cup cilantro leaves, finely chopped, plus more for serving
- 1 small shallot, finely chopped
- 2 tablespoons extra virgin olive oil
- ½ cup freshly squeezed lime juice, plus more for serving
- 2 teaspoons lime zest
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt and freshly ground pepper
- 1 lb. large shrimp, cleaned and de-veined
- Butter lettuce, for serving
- Strawberry Avocado Salsa:
- 8 ounces strawberries, finely diced
- ½ small red onion, finely diced
- ¼ cup cilantro, finely chopped
- 1 avocado, finely diced
- Juice and zest of 1 lime
- Pinch salt and freshly ground pepper
To make cilantro-lime marinade, mix cilantro, olive oil, lime juice, zest and spices in a large bowl. Reserve half of the marinade for serving. Add shrimp and toss well to coat. Cover and refrigerate 15 minutes.
While shrimp is marinating, make salsa. Combine all ingredients in a medium bowl and refrigerate until ready to serve.
Heat grill over medium-high heat. When hot, place Cast Iron Shrimp Pan in the center of the range and let it get nice and hot, about 10 minutes. Add shrimp to pan tail-side up and cook, covered, about 3 minutes or until fully cooked.
Arrange lettuce cups on a big platter and fill with shrimp. Top with strawberry-avocado salsa, reserved marinade and extra cilantro.
While shrimp is marinating, make salsa. Combine all ingredients in a medium bowl and refrigerate until ready to serve.
Heat grill over medium-high heat. When hot, place Cast Iron Shrimp Pan in the center of the range and let it get nice and hot, about 10 minutes. Add shrimp to pan tail-side up and cook, covered, about 3 minutes or until fully cooked.
Arrange lettuce cups on a big platter and fill with shrimp. Top with strawberry-avocado salsa, reserved marinade and extra cilantro.