Shrimp and Avocado Wraps

“Last year Andi perfected a recipe for chicken taco lettuce cups. It is a dinner that has become so desired by myself that I ask for it at least once a week when we do our weekly dinner menu planning. After my latest attempt to get this into our weekly dinner menu was denied, I thought aloud, “What else can we wrap into lettuce cups?”

To which Andi replied, “Well, we have shrimp in the cooler.” That was the lightbulb moment.

We wanted to make the dish fresher and lighter to correspond with the warmer weather in the mountains, so we added fresh orange juice, cucumber, and avocado to the crisp iceberg lettuce cups. I would have to say, this dish will absolutely be making its way into our weekly dinner menu.

When working with iceberg lettuce and trying to make cups, the easiest way to make the perfect cup is to remove the core of the lettuce from the bottom then remove the leaves from the bottom. Some of the leaves will be larger, but you can tear them in half to make a perfect cup.

This recipe will make enough for two for dinner

We were given our first AllClad twelve inch sauté pan with a matching lid by a close friend when we were just but interns living in central California. It has served us well over the years and has cooked everything from braised chicken to seared shrimp. We love it and with a little care, it will last us an entire lifetime.” – Joe


  • 12 ounces shrimp – shell removed, de-veined

  • 6 leaves iceberg lettuce

  • 1 shallot – small diced

  • 1 green pepper – small diced

  • 0.5 cup Thai sweet chili sauce

  • 0.5 orange – juiced

  • 1 lime juiced

  • 0.5 cucumber – medium diced

  • 1 Roma tomato – medium diced

  • 1 avocado – medium diced

  • 2 tablespoons white sesame seeds – toasted (optional)


  1. In a twelve inch skillet on medium high heat, add two tablespoons of olive oil to the pan and add the shallots, pepper and shrimp.

  2. Continue to cook for two to three minutes or until the shrimp are almost completely cooked.

  3. Sprinkle with toasted white sesame seeds (optional).

  4. Add the juice of the orange and lime and add the chili sauce to the pan and bring to a boil.

  5. Remove the pan from the heat.

  6. Split the six lettuce cups between two plates.

  7. Split the shrimp in between the six lettuce cups.

  8. Layer the remaining ingredients among the cups and serve.

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