Cottage Cheese Shrimp Cups (Printable)
Shrimp and cottage cheese with lemon-basil in crisp lettuce cups — a light, protein-packed lunch or appetizer.
# List of ingredients:
→ Seafood
01 - 9 ounces medium shrimp, peeled and deveined
→ Dairy
02 - 7 ounces cottage cheese, low-fat or regular
→ Vegetables & Greens
03 - 8 large butter lettuce leaves or romaine leaves
04 - 1 small cucumber, diced
05 - 1 small ripe avocado, diced
06 - 1/4 cup red onion, finely diced
→ Herbs & Citrus
07 - Zest and juice of 1 lemon
08 - 1/4 cup fresh basil leaves, chopped
→ Seasonings
09 - 1 tablespoon olive oil
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
12 - Extra basil leaves
13 - Lemon wedges
# Steps:
01 - Bring a medium saucepan of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, or until pink and opaque. Drain and rinse immediately with cold running water. Pat dry and chop coarsely.
02 - Combine cottage cheese, cooked shrimp, diced cucumber, avocado, red onion, lemon zest, lemon juice, chopped basil, olive oil, salt, and black pepper in a mixing bowl. Gently fold together until well distributed.
03 - Taste the salad and add additional salt or pepper if desired.
04 - Arrange butter lettuce leaves on a serving platter. Spoon the shrimp salad evenly into each leaf to form individual cups.
05 - Garnish each salad cup with extra basil leaves and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- You get bold, zesty flavors in every bite, all with minimal cooking.
- This is secretly one of the most filling salads thanks to the protein punch from shrimp and cottage cheese.
02 -
- Letting shrimp overcook for even a minute turns them rubbery, so set a timer and stay close.
- Mix the salad gently and wait to assemble the cups until just before serving to keep the lettuce crisp.
03 -
- Chop avocado last and toss with a bit of lemon juice to keep it bright green.
- Gently pat shrimp dry before mixing to avoid watery salad cups.