Lemon Basil Shrimp Lettuce Cups (Printable)
Creamy lemon basil shrimp in crisp butter lettuce cups — light, fresh, and ready in 30 minutes.
# List of ingredients:
→ Shrimp
01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Salad Base
05 - 7 oz cottage cheese
06 - 1 small celery stalk, finely diced
07 - 1/2 small red onion, finely diced
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh basil leaves, finely chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Lettuce Cups & Garnishes
13 - 8 large butter lettuce leaves (or romaine hearts)
14 - 1 small avocado, sliced (optional)
15 - Lemon wedges, for serving
# Steps:
01 - Pat the shrimp dry with paper towels. Toss with olive oil, kosher salt, and black pepper until evenly coated.
02 - Heat a skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a plate and let cool slightly, then coarsely chop.
03 - In a large bowl, combine cottage cheese, finely diced celery, finely diced red onion, lemon zest, lemon juice, chopped basil, parsley, and red pepper flakes if using. Mix gently until well blended.
04 - Fold the chopped shrimp into the cottage cheese mixture. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
05 - Arrange butter lettuce leaves on a serving platter. Spoon the shrimp salad evenly among the lettuce cups.
06 - Top with avocado slices and extra basil if desired. Serve immediately with lemon wedges alongside.
# Expert Advice:
01 -
- The cottage cheese trick sounds odd until you taste it and realize it gives you all the creaminess of mayo with a fraction of the guilt and way more protein.
- Everything comes together in thirty minutes with zero fancy techniques, which means you can pull this off on a weeknight while barely paying attention.
02 -
- Do not skip drying the shrimp, because even a little surface moisture will make them boil in the pan instead of searing.
- Cottage cheese releases water as it sits, so assembling right before serving keeps the cups from getting soggy.
03 -
- Cook the shrimp with the tail shells still on for extra flavor, then peel and chop after they cool for a deeper taste throughout the salad.
- A microplane makes quick work of the lemon zest, but stop before hitting the white pith because that will make everything bitter.