Cottage Cheese Shrimp Lettuce Cups (Printable Version)
Protein-rich shrimp and cottage cheese with lemon and basil served in crisp butter lettuce cups for a light meal.
# What You'll Need:
→ Shrimp
01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
05 - 1 cup cottage cheese
06 - 1 small cucumber, diced
07 - 1/2 small red onion, finely chopped
08 - 1/2 cup cherry tomatoes, quartered
09 - 1/4 cup fresh basil leaves, chopped
10 - Zest and juice of 1 lemon
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey (optional)
14 - Salt and pepper, to taste
→ Lettuce Cups
15 - 8 large butter lettuce leaves, washed and dried
# How To Make:
01 - Heat olive oil in a skillet over medium-high heat. Season the shrimp with sea salt and freshly ground black pepper, then sauté for 2 to 3 minutes per side until pink and opaque throughout. Remove from heat and let cool slightly.
02 - In a large mixing bowl, combine the cottage cheese, diced cucumber, finely chopped red onion, quartered cherry tomatoes, chopped basil, lemon zest, lemon juice, chopped parsley, Dijon mustard, and honey. Fold gently until all ingredients are evenly incorporated.
03 - Add the cooled shrimp to the cottage cheese mixture and toss gently until each piece is evenly coated. Taste and adjust the seasoning with additional salt and pepper as needed.
04 - Arrange the butter lettuce leaves on a serving platter. Spoon the shrimp salad evenly among the lettuce cups, dividing the mixture equally.
05 - Finish with extra fresh basil leaves or lemon wedges if desired. Serve immediately while the lettuce is crisp and the shrimp is cool.
# Expert Advice:
01 -
- The cottage cheese swaps out heavy mayo for a protein packed creaminess that keeps things light without sacrificing flavor.
- Everything cooks in one skillet and assembles in a single bowl, which means barely any cleanup on a hot day.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the skillet the moment they are opaque because carryover heat will finish the job.
- Cottage cheese straight from the fridge mutes the flavors, so let it sit out for about fifteen minutes before mixing so the lemon and herbs can shine through.
03 -
- Toss the shrimp with a tiny pinch of sugar along with the salt and pepper before searing because it helps them caramelize into gorgeous golden edges.
- Chill your serving platter in the freezer for ten minutes before assembling because cold lettuce cups hold their crunch dramatically longer on a chilled surface.