Shrimp & Pineapple Lettuce Cups

So Fresh & So Clean

SUMMER: The time of year when a lot of my favorite foods come together at peak ripeness and everything is available at the FRESHEST of fresh.  Why not combine all of the things into one tasty, fresh, and healthy dinner that can be eaten around a table full of friends, or standing up in your kitchen because you're too excited to eat it and you never make it to the table (guilty). These shrimp and pineapple lettuce cups are a breeze to make, and you can practice your knife skills during the prep. The pineapple lends sweetness to the tender shrimp, while the summer pico de gallo adds tang and brightness.  A little crunch from some water chestnuts and bibb lettuce, and you're on your way to a super summer supper.  Keep reading for the recipe...

Shrimp and Pineapple Lettuce Cups

Shrimp and Pineapple Lettuce Cups

Shrimp & Pineapple Lettuce Cups

Hangry Timer: 30 minutes
Feeds: 2-4
Cost: $12


What You Need:

1/4 Fresh Pineapple, chopped
2 Jalapeno peppers, chopped
1/4 Red Onion, thinly sliced
1 lb. Shrimp, deveined*
1 can Water Chestnuts, drained and chopped
1 Tbsp. Coconut Oil (or olive oil)
2 Tbsp. Okonomiyaki Sauce or Teriyaki Sauce
1 Tbsp. Soy Sauce
1 Head of Bibb Lettuce, leaves separated
1 Lime, cut into wedges
Fresh Cilantro, chopped
10 Cherry Tomatoes, quartered
2 Tbsp. Red Wine Vinegar
1 Tbsp. Olive Oil

What to do with it:

Combine cherry tomatoes, half of the sliced red onion, a handful of cilantro, red wine vinegar and olive oil in a bowl.  Season with salt and pepper to taste.  Let chill in the fridge until ready to serve.

Heat coconut oil in a large sauté pan over medium-high heat.  Add the rest of the red onion and jalapeno to the pan with a sprinkle of salt and pepper.  Cook until the onion is translucent, about 4 minutes. 

Add shrimp, pineapple, and water chestnuts to the pan and sauté, stirring occasionally, until the shrimp are just opaque.

Toss in the okonomiyaki and soy sauce, salt and pepper and stir until all of the ingredients are heated through.

Spoon the shrimp mixture into a lettuce leaf and top with the tomato salsa and a squeeze of lime!  Inhale.




*You can use frozen raw shrimp, as well. 
Just make sure they are completely thawed and deveined.