Keto Shrimp Avocado Lettuce Boats

 Keto Shrimp Avocado Lettuce Boats

 Ingredients:

• 300–400 g cooked shrimp (peeled & deveined)
• 1–2 ripe avocados
• 1 small clove garlic (minced)
• 1–2 tbsp mayonnaise (or Greek yogurt for lighter version)
• 1 tbsp fresh lemon or lime juice
• 1 tbsp olive oil
• Salt & black pepper to taste
• 1/2 tsp paprika or chili flakes (optional for a kick)
• 1 tbsp chopped fresh cilantro or parsley

 For the “boats”:

• 1 head romaine lettuce or butter lettuce (washed & separated into leaves)

 Instructions:

1. Prepare the shrimp If not already cooked, sauté shrimp in olive oil for 2–3 minutes per side until pink. Let cool slightly, then chop into bite-sized pieces if desired.
2. Make the avocado mixture In a bowl, mash the avocados. Add garlic, lemon/lime juice, mayonnaise, salt, pepper, and paprika. Mix until creamy but still slightly chunky.
3. Combine Fold in the shrimp and chopped herbs. Mix gently so the shrimp stays intact.
4. Assemble the boats Spoon the shrimp-avocado mixture into each lettuce leaf.
5. Serve immediately Optional: drizzle with extra lime juice or sprinkle chili flakes on top for extra flavor.

 Result:

Crisp lettuce, creamy avocado, and juicy shrimp in every bite — fresh, light, and perfectly keto-friendly.