Shrimp Lettuce Boats

For those lazy lunches when I can’t quite bring myself to cook, my tried and true deconstructed seafood salad does the trick. Each crunchy lettuce boat, smeared with spicy guacamole and overflowing with juicy cherry tomatoes and lime-marinated shrimp is oh-so refreshing in its zesty simplicity. 


Shrimp Lettuce Boats: 

  • 4 organic romaine leaves 
  • 12 wild shrimp, pre-cooked (or fish of choice) 
  • Handful of organic cherry tomatoes, sliced 
  • Juice of 1/2 lime 
  • Handful of cilantro, finely chopped 
  • Celtic sea salt and freshly ground pepper, to taste 


  • 1-2 organic avocados, pitted and peeled 
  • Handful of organic cherry tomatoes, chopped finely 
  • Handful of organic cilantro, chopped finely 
  • 1/2 organic shallot, chopped finely 
  • 1/4 teaspoon organic cayenne pepper 
  • 1/4 teaspoon organic cumin 
  • 1 clove garlic, minced 
  • 1/2 teaspoon Celtic sea salt 
  • Juice of 1/2 lime 


Prepare the romaine lettuce, washing and drying the leaves. 

For a quick “marinade”, place the pre-cooked shrimp in a bowl. Squeeze the juice of half a lime and sprinkle a handful of chopped cilantro over the seafood. Let it sit at room temperature while you assemble the lettuce wraps. 

To make the guacamole, blend the ingredients in a Nutribullet or other nutrient extractor until semi-smooth. Alternatively, mash the ingredients together with a fork.  

Smear the spread across each lettuce boat, then pack with shrimp and tomatoes. Add a squeeze of lime, sprinkling of cilantro, and season with salt and pepper.