Shrimp Salad Cups (#246)

Shrimp Salad Cups (#246)

Basic Information

• Servings: 2
• Serving Size: 2 lettuce cups
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 5
• Total Time: 20
• Meal Type: Main Dish

Diet Types

• Pescatarian
• Low-Carb
• High-Protein
• Keto
• Gluten-Free
• Whole30
• Dairy-Free

Equipment

• - Medium pot
• - Mixing bowl

Ingredients

1. 8 ounces shrimp, peeled and deveined
2. 4 large lettuce leaves (e.g., romaine)
3. 1/4 cup diced cucumber
4. 1 tablespoon olive oil
5. 1 teaspoon lemon juice
6. 1/4 teaspoon salt

Directions

1. - In a medium pot, boil shrimp for 2-3 minutes until pink (internal temp 145°F), then drain and cool.
2. - In a mixing bowl, toss shrimp with cucumber, olive oil, lemon juice, and salt.
3. - Spoon mixture into lettuce leaves, making 4 cups, and serve 2 cups per portion chilled.

Storage

Refrigerate in an airtight container for up to 2 days. Serve cold.

Nutrition

• Calories: 140
• Protein: 18g
• Fat: 6g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A