Shrimp Fajita Lettuce Cups

By JJ Virgin

Shrimp Fajita Lettuce Cups


December 7, 2022

  • Yields: 2 Servings


10oz of 16/20-sizeshrimp, peeled and de-veined

1 tbsp extra-virgin olive oil

1 tsp smoked paprika

1 tbsp cumin

1 tbsp garlic powder

1 tbsp chili powder

½ tsp salt

1 cup bell peppers, sliced

1 cup red onion, sliced

1 head (12 oz) butter lettuce, rinsed and pat dry

¼ cup chopped fresh cilantro

Tomatillo Salsa Verde Ingredients:

6 medium tomatillos

¼ of a medium yellow onion

1 serrano pepper

2 garlic cloves

1½ tbsp fresh lime juice

1½ tbsp extra-virgin olive oil

¼ cup chopped cilantro

½ tsp salt


1Tomatillo Salsa Verde Instructions:
Preheat the oven to 450°F and line a baking sheet with parchment paper.

2Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion, garlic cloves, and serrano pepper on the baking sheet. Coat with extra-virgin olive oil and salt. Roast for 15 minutes or until the tomatillos are soft.

3Add the roasted vegetables, garlic, lime juice, and cilantro to a food processor and pulse. Add 1 tablespoon of water to your salsa and pulse again. Season to taste.

4Shrimp Fajitas Instructions:
Heat up a large heavy sauté pan with extra-virgin olive oil on medium heat.

5Add the onions and bell peppers to the pan. Cook for 7 to 10 minutes on medium heat.

6While onions and peppers are cooking, rinse the shrimp under cold water and pat dry with a paper towel. Add to the pan with onions and peppers and sprinkle with all the remaining spices. Stir and cook for 5 more minutes. Shrimp will cook quickly. Take off heat and cool for 5 minutes.

7Pull whole leaves off of the lettuce stem and divide filling into each one (about ½ cup of fajita mix per lettuce cup). Top with tomatillo salsa and cilantro. Enjoy!


Nutrition Facts

Sugar11g (naturally occurring)
Total Fat21g
Total Carbohydrates30g
Dietary Fiber8g