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PREP 45 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

Crema
  • 2 tbsps Greek Yogurt (2%)
  • ½ lemon, juiced
  • 1 tsp garlic salt
  • 1 tsp fresh parsley, minced
  • ¼ tsp mustard (dijon, or grainy mustard)
Shrimp
  • 2 Cups shrimp, deveined, shells removed
  • 1 tsp garlic salt
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika (or regular)
  • ½ head of iceberg lettuce
Taco Toppings
  • ¼ of cabbage, sliced in strips and then chopped in half
  • ½ red bell pepper, diced
  • 1 tsp feta cheese, crumbled
Lettuce Shrimp Tacos

Lettuce Shrimp Tacos

Rethink Taco Night

  1. Start with your guacamole, salsa, and crema. Refrigerate them after completed so the flavours develop in the fridge while you make the rest of the meal. *Tip: keep the pits of the avocados to stop it from browning.
  2. Chop your pepper and thaw your shrimp in a bowl of cold water. Once thawed, devein (if needed) and discard shell & tail.
  3. Pat shrimp dry with a paper towel and season both sides of them with smoked paprika, cayenne, and garlic salt.
  4. Add your olive oil to your pan or skillet and turn up to med-heat.
  5. Toss the seasoned shrimp in along with the peppers, keeping them separated.
  6. Flip shrimp after 2-3 minutes (depending on the size / when they start to turn pink) and cook for another 2-3 minutes. Keep mixing your peppers until cooked through.
  7. While your shrimp are cooking, shred or finely slice your cabbage and toss with your crema.
  8. Remove shrimp and peppers from the pan and set aside. Start prepping your *lettuce shells*. Start by chopping the stem off the iceberg lettuce, and slice down the center. You can save the rest later, and the first few leaves you carefully pull off will have that bowl-like shape!
  9. Start to fill 'em up! Add your cabbage crema slaw, salsa, guac, and shrimp. Top with crumbled feta cheese and squeeze a lime (or lemon) wedge over top!
Lettuce Shrimp Tacos

Lettuce Shrimp Tacos

Rethink Taco Night

PREP 45 minutes
TOTAL 1 hour
favorite
print
like
Serves
US | METRIC

INGREDIENTS

Crema
  • 2 tbsps Greek Yogurt (2%)
  • ½ lemon, juiced
  • 1 tsp garlic salt
  • 1 tsp fresh parsley, minced
  • ¼ tsp mustard (dijon, or grainy mustard)
Shrimp
  • 2 Cups shrimp, deveined, shells removed
  • 1 tsp garlic salt
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika (or regular)
  • ½ head of iceberg lettuce
Taco Toppings
  • ¼ of cabbage, sliced in strips and then chopped in half
  • ½ red bell pepper, diced
  • 1 tsp feta cheese, crumbled
  1. Start with your guacamole, salsa, and crema. Refrigerate them after completed so the flavours develop in the fridge while you make the rest of the meal. *Tip: keep the pits of the avocados to stop it from browning.
  2. Chop your pepper and thaw your shrimp in a bowl of cold water. Once thawed, devein (if needed) and discard shell & tail.
  3. Pat shrimp dry with a paper towel and season both sides of them with smoked paprika, cayenne, and garlic salt.
  4. Add your olive oil to your pan or skillet and turn up to med-heat.
  5. Toss the seasoned shrimp in along with the peppers, keeping them separated.
  6. Flip shrimp after 2-3 minutes (depending on the size / when they start to turn pink) and cook for another 2-3 minutes. Keep mixing your peppers until cooked through.
  7. While your shrimp are cooking, shred or finely slice your cabbage and toss with your crema.
  8. Remove shrimp and peppers from the pan and set aside. Start prepping your *lettuce shells*. Start by chopping the stem off the iceberg lettuce, and slice down the center. You can save the rest later, and the first few leaves you carefully pull off will have that bowl-like shape!
  9. Start to fill 'em up! Add your cabbage crema slaw, salsa, guac, and shrimp. Top with crumbled feta cheese and squeeze a lime (or lemon) wedge over top!