Spicy Shrimp and Avocado Lettuce Cups and a visit from Bev Cooks

  • Author: Bev Cooks
  • Yield: serves 4
  • Category: Fish
  • Method: Oven/Stovetop

Spicy Shrimp and Avocado Lettuce Cups – you will love EVERYTHING about these flavorful low carb, shrimp lettuce wraps.


  • 1 pound extra large shrimp, peeled and deveined
  • 2 heads butter lettuce, rinsed and leaves separated
  •  4 jalapeno peppers
  • 3 cloves garlic, minced
  • 1 Tbs. cumin seeds, toasted
  • 1 Tbs. coriander seeds, toasted
  • 1/2 cup chopped cilantro, plus more for garnish
  • 4 Tbs. extra-virgin olive oil, plus 1 Tbs.
  • 1 tsp coarse salt
  • 1 tsp freshly ground pepper
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 lime


  1. Preheat the oven to 400.
  2. On a rimmed baking sheet, toss the peppers with a little oil. Roast for 20 minutes, or until pretty charred on all sides.
  3. Remove from heat and let cool for a few minutes. Give them a rough chop.
  4. Using a mortar and pestle, crush the toasted cumin seeds and coriander until finely ground. Add the minced garlic, and toss in a pinch of salt. Grind away, until it becomes slightly pasty. Toss in the peppers and grind grind grind again. It become a firey paste that will blow your face off. Add the cilantro and olive oil and grind more. Seriously, so hot. So awesome.
  5. Toss the marinade with the shrimp and let sit a few minutes.
  6. Heat skillet over medium-high. Arrange the shrimp in a single layer and sear 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside.
  7. Add a little more oil if needed and add the red bell pepper. Saute 2 minutes.
  8. Stuff each lettuce cup with shrimp, red bell pepper and diced avocado. Spritz with lime and  get ready to cry. And I mean, from the heat. Seriously, have that sprinkler system ready and aimed.