Shrimp Louie Lettuce Cups

‍ ‍Shrimp Louie Lettuce Cups

Shrimp Louie, but make it a lettuce cup! Think juicy poached shrimp, creamy Thousand Island dressing, and crisp lettuce all in one fresh, flavor-packed bite. An easy appetizer or lunch that feels a little fancy without the fuss.

for the Shrimp:

• 1 bay leaf

• ½ lemon, quartered and deseeded

• 1 pound large, deveined, tail-off shrimp

• Kosher salt

for the Thousand Island Dressing:

• 1 cup mayo

• 2 tablespoons ketchup

• 2 tablespoons sweet pickle relish

• 1 tablespoon coconut aminos (I use Big Tree Farms)

• 1 tablespoon lemon juice (from ½ a lemon)

• 1 teaspoon Dijon mustard

• 1 tablespoon capers, drained

• 1 teaspoon Old Bay seasoning

• ¼ teaspoon cayenne pepper

for the lettuce cups:

• 16 romaine lettuce leaves

• cup red bell pepper, small diced

• cup seedless mini cucumbers, small diced

• 1 cup cherry tomatoes, halved

• 1 avocado, halved and thinly sliced

poach the shrimp:

Bring a pot of water to a boil with the lemon and bay leaf. Season the water to be as salty as the sea. Once boiling, add the shrimp and cook for 5 minutes then transfer the shrimp to an ice bath using a slotted spoon. Let the shrimp cool in the ice bath for 5 minutes then drain and set aside in a clean bowl.

make the thousand island dressing:

In a medium sized mixing bowl, combine the mayo, ketchup, relish, coconut aminos, lemon juice, Dijon, capers, Old Bay seasoning and cayenne pepper and mix until well combined. Add ½ cup of the thousand island dressing to the poached shrimp and reserve the remaining sauce for topping. Toss the shrimp in the dressing.

assemble the lettuce cups:

Stack two lettuce leaves together to make each cup sturdier. Add 4 shrimp to each lettuce cup, then top with red bell pepper, cucumber, cherry tomatoes, and avocado. Drizzle with additional Thousand Island dressing and serve immediately.

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Shrimp Louie Lettuce Cups

Yield: Makes 8 Lettuce Cups

Author: Elise Smith

Shrimp Louie, but make it a lettuce cup! Think juicy poached shrimp, creamy Thousand Island dressing, and crisp lettuce all in one fresh, flavor-packed bite. An easy appetizer or lunch that feels a little fancy without the fuss.

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Ingredients

For the Shrimp

• 1 bay leaf
• ½ lemon, quartered and deseeded
• 1 pound large, deveined, tail-off shrimp
• Kosher salt

For the Thousand Island Dressing

• 1 cup mayo
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon coconut aminos (I use Big Tree Farms)
• 1 tablespoon lemon juice (from ½ a lemon)
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, drained
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon cayenne pepper

For the Lettuce Cups

• 16 romaine lettuce leaves
• cup red bell pepper, small diced
• cup seedless mini cucumbers, small diced
• 1 cup cherry tomatoes, halved
• 1 avocado, halved and thinly sliced

Instructions

Poach the Shrimp:

1. Bring a pot of water to a boil with the lemon and bay leaf. Season the water to be as salty as the sea. Once boiling, add the shrimp and cook for 5 minutes then transfer the shrimp to an ice bath using a slotted spoon. Let the shrimp cool in the ice bath for 5 minutes then drain and set aside in a clean bowl.

Make the Thousand Island Dressing:

1. In a medium sized mixing bowl, combine the mayo, ketchup, relish, coconut aminos, lemon juice, Dijon, capers, Old Bay seasoning and cayenne pepper and mix until well combined. Add ½ cup of the thousand island dressing to the poached shrimp and reserve the remaining sauce for topping. Toss the shrimp in the dressing.

Assemble the Lettuce Cups

1. Stack two lettuce leaves together to make each cup sturdier. Add 4 shrimp to each lettuce cup, then top with red bell pepper, cucumber, cherry tomatoes, and avocado. Drizzle with additional Thousand Island dressing and serve immediately.