- 1 pound medium-sized shrimp, peeled and deveined
- 1 cucumber, seeded and diced
- 1 shallot, peeled and diced
- 2 tbsp. fresh cilantro, minced
- 1 red or green pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup olive oil
- Juice of 1 lime
- 1/8 tsp. sea salt
- Butter leaf lettuce
In a pot of boiling water, boil shrimp 2-3 minutes. In a large bowl combine shrimp, cucumber, shallot, red pepper, jalapeno pepper, and cilantro. Whisk olive oil, lime juice and sea salt. Pour dressing on top of shrimp salad and vegetables, mix thoroughly and marinate 45 minutes or overnight. Place some of the marinated shrimp salad into butter leaf lettuce cup. Makes 3-4 servings.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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