Careme

Ingredients

• Extra Large EZ Peel Shrimp 21/25 12 oz shrimp, peeled/deveined (tails off) $7.99 sale (1 lb)
• Kroger® Lettuce Boats 1 package (or butterhead lettuce, 1 head) $3.99 (7 oz)
• Organic Cilantro 1/4 cup chopped (optional but great) $1.99 (1 ct)
• Green Onions 2, thinly sliced $1.50 (1 each)
• Fresh Organic Lime - Each 1 lime (or use 1/2 Meyer lemon) $1.29 (each)
• Garlic 2 cloves, minced $1.50 (1 ct)
• Olive oil or avocado oil 2 tsp
• Soy sauce or fish sauce 1 tsp (optional, for savoriness)
• Chili flakes 1/2 tsp (or to taste)
• Kosher salt 1/2 tsp (to taste)
• Black pepper 1/4 tsp
• Cucumber 1/2 cucumber, thinly sliced (side/inside boats) $0.99 (1 ct)

Instructions

1. Prep the toppings: slice 2 green onions thinly, chop 1/4 cup cilantro (optional), and slice 1/2 cucumber thinly. Set out 1 package lettuce boats.
2. Prep the shrimp: pat dry 12 oz peeled shrimp. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp chili flakes.
3. Cook on the stove: heat 2 tsp oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque and curled.
4. Add garlic and citrus: reduce heat to medium. Add 2 minced garlic cloves and stir 20–30 seconds until fragrant. Squeeze in juice of 1 lime (or 1/2 Meyer lemon). Add 1 tsp soy sauce or fish sauce (optional). Toss 15 seconds and turn off heat.
5. Assemble: divide shrimp between lettuce boats. Top with sliced green onions and cilantro. Serve with sliced cucumber on the side or tucked into boats for crunch.