Butter lettuce wraps filled with shrimp, bell peppers, cilantro, sliced radish, and avocado anchor any summer menu with flavorful freshness.
- 1 tablespoon olive oil
- 1 cup sliced red onion
- 1 small yellow bell pepper, seeded and sliced
- 1 pound medium fresh shrimp, peeled and deveined
- 1½ teaspoons smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- 12 butter lettuce leaves
- Garnish: chopped avocado, sliced radish, chopped fresh cilantro
- In a large saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes. Add shrimp, paprika, salt, cumin, coriander, garlic powder, and pepper; cook, stirring occasionally, until shrimp are pink and firm, about 5 minutes. Remove from heat; stir in lime juice. Cover and refrigerate until cooled, at least 30 minutes.
- Stir in cilantro. Using a slotted spoon, place about 2 tablespoons shrimp mixture in center of each lettuce leaf. Garnish with avocado, radish, and cilantro, if desired. Serve immediately.
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