After a fun-filled long weekend, my body needed something healthy for dinner tonight. I had pinned this recipe for a Lime, Shrimp & Avocado Salad a few weeks ago and I decided to adapt it to make it into a full meal by eating it as a lettuce wrap!

Here is the recipe from

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juiced
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste. 

Unfortunately the cilantro at my grocery store was wilted and yellow so I had to skip it. I just put a few scoops of the shrimp avocado mixture into a piece of romaine and it made a healthy and filling meal! I barely had room for dessert (B&J’s Frozen Greek Yogurt).

Shrimp Lettuce Wraps from Boston In Heels