Crisp lettuce, tangy-limey shrimp and creamy avocado. This look really delicious.


1.5 lb raw shrimp, peeled and deveined.

2 tsp ground cumin

1 tsp smoked paprika.

2 cloves fresh garlic, minced.

2 tbsp avocado oil or olive extra virgin olive oil, divided in half.

Sea salt and fresh ground black pepper.

2 fresh limes

A handful of fresh cilantro leaves, chopped.

8-10 romaine or butter lettuce leaves, rinsed and pat dried.

1 large avocado, diced

1 red chilli, thinly sliced.


In a large glass bowl, add shrimp, all seasonings, juice of one lime, garlic and 1 tbsp of oil.

Season with sea salt and pepper to your taste, then stir well to coat.

If you like, covered and refrigerate/marinate for 15 minutes.

Heat oil in a large skillet over medium heat, add shrimp and cook until just pink, about 3-4 minutes.

In a very large bowl, add cooked shrimp, diced avocado, cilantro, chilli slices, juice of 1 lime and remaining oil.

Gently stir to combine.

Taste test and season with a pinch of sea salt and pepper if needed.

Add a spoonful of the avocado shrimp mixture on lettuce leaves.

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