Anti Inflammatory Gluten Free Shrimp Avocado Lettuce Cups
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4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- Ā¼ tsp red pepper flakes
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
For the filling
- 2 ripe avocados, pitted, peeled, and diced into Ā½-inch pieces
- Ā½ cup shredded red cabbage
- 3 scallions, thinly sliced (green tops only)
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 tbsp sesame seeds, for garnish (optional)
- 1 lime, cut into wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, tamari, toasted sesame oil, honey, and grated ginger until the honey is fully dissolved. Set aside.
- 2
Pat the shrimp dry with paper towels, then season with the kosher salt, black pepper, and red pepper flakes.
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