Name: Shrimp and Avocado Cups
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound large cooked shrimp, peeled, deveined, and tails removed, chopped; 2 ripe medium avocados; 1/4 cup mayonnaise; 2 tablespoons fresh lime juice (from about 1 lime); 1/4 cup finely chopped red onion; 1/4 cup finely chopped fresh cilantro; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne pepper (optional); 12 large butter lettuce leaves (or romaine hearts); Lime wedges, for serving

0 Shares

Under the relentless ticking of the dinner-time clock, we all need a reliable escape hatch. Unlock a solution with these shrimp and avocado cups—a vibrant, no-cook assembly that feels fancy but demands barely any effort. Using pre-cooked shrimp and ripe avocados, you can transform a few simple ingredients into a meal that pleases both kids and adults, all while keeping the kitchen chaos to an absolute minimum.

Why This Recipe Works

Zero Cooking Required: Uses pre-cooked shrimp, eliminating stovetop time and heat.
Minimal Cleanup: One bowl for mixing, a knife, and a spoon are all you’ll dirty.
Kid-Friendly Assembly: Letting kids build their own cups turns dinner into a fun activity.
Meal-Prep Friendly: The shrimp mixture can be made ahead, so dinner is just a scoop away.
Balanced & Satisfying: Packs protein, healthy fats, and fresh veggies into one handheld bite.

Ingredients

1 pound large cooked shrimp, peeled, deveined, and tails removed
2 ripe medium avocados
1/4 cup mayonnaise
2 tablespoons fresh lime juice (from about 1 lime)
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional, for a slight kick)
12 large butter lettuce leaves (or romaine hearts for sturdier cups)
Lime wedges, for serving

Equipment Needed

Large mixing bowl
Chef’s knife and cutting board
Measuring cups and spoons
Mixing spoon or spatula
Small bowl (for holding lime juice)

Instructions

Step 1: Prep Your Shrimp and Vegetables

Start by giving your cooked shrimp a rough chop. You’re aiming for bite-sized pieces, about a 1/2-inch dice—this makes the filling easier to scoop and eat. Place the chopped shrimp in your large mixing bowl. Next, finely chop the red onion until you have a full 1/4 cup. The finer the chop, the more evenly the flavor distributes without overwhelming bites. Grab your fresh cilantro, rinse it, pat it dry with a paper towel, and chop enough to yield another 1/4 cup. Pro tip: If you’re prepping ahead, you can store the chopped onion and cilantro together in a small container in the fridge. This step should take about 5 minutes and sets up your entire flavor base without any cooking whatsoever.

Step 2: Make the Creamy Dressing Base

Step 3: Prepare the Avocados and Combine
Take your two ripe avocados. Slice them in half lengthwise, remove the pits, and scoop the flesh into a separate, small bowl. Using a fork, mash the avocado until it’s mostly smooth but with a few small chunks for texture—think guacamole consistency. Immediately fold the mashed avocado into the shrimp mixture in the large bowl. The key here is to mix gently but thoroughly so the avocado distributes and creates a creamy, cohesive filling without turning it into a paste. Pro tip: Adding the avocado last and just before serving helps prevent it from browning. If you must prep ahead, press plastic wrap directly onto the surface of the filling to limit air exposure. This entire combining process should take no more than 3 minutes.

Step 4: Wash and Prepare the Lettuce Cups

While your filling melds, tackle the lettuce. If using butter lettuce, carefully separate 12 large, cup-shaped leaves from the head. Gently rinse each leaf under cool water and pat them completely dry with a clean kitchen towel or paper towels. This is crucial—any water left on the leaves will make the filling slide right off and create a soggy mess. For a sturdier, more transportable option (think lunchboxes or picnics), use the inner leaves of romaine hearts. They form a perfect little boat. Arrange the dried leaves on a large serving platter or a couple of dinner plates. This isn’t just presentation; having them ready means you can go straight from mixing to assembling without fumbling.

Step 5: Assemble and Serve Immediately

Now for the easy, fun part. Give your shrimp and avocado mixture one final stir. Using a large spoon or a cookie scoop, portion the filling into the prepared lettuce cups. Aim for a generous heaping tablespoon or two per cup, depending on the leaf size—you want it full but not overflowing. Serve immediately with lime wedges on the side for an extra squeeze of brightness. Pro tip: For a true “busy parent win,” set the platter of lettuce cups and the bowl of filling in the middle of the table and let everyone assemble their own. It engages the kids, allows for personal preference (more filling, less onion), and turns dinner into an interactive, stress-free event. The assembled cups are best eaten right away for optimal texture.

Tips and Tricks

For the best flavor, seek out “wild-caught” cooked shrimp from the freezer aisle—they often have a cleaner, brinier taste than some pre-cooked options at the seafood counter. If you only have frozen cooked shrimp, thaw them overnight in the fridge in a sealed container, or for a quick thaw, place them in a colander under cold running water for 5-7 minutes until pliable, then pat very dry before chopping. To make this a more substantial meal, serve it with a side of microwavable quinoa or pre-cooked rice pilaf from the store—zero extra cooking required. If you have an extra 90 seconds, quickly toast 1/4 cup of pepitas (pumpkin seeds) in a dry skillet over medium heat until they pop, then sprinkle them on top for a delightful crunch. Finally, for easy cleanup, consider mixing your filling directly in a gallon-sized zip-top bag. You can snip a corner and pipe it neatly into the cups, then just toss the bag.

Recipe Variations

Spicy Sriracha Twist: Swap the mayonnaise for 1/4 cup of Greek yogurt and stir in 1-2 tablespoons of sriracha sauce. Garnish with sliced jalapeños.
Mediterranean Style: Replace the cilantro with chopped fresh dill or parsley. Add 1/4 cup of crumbled feta cheese and 2 tablespoons of chopped Kalamata olives to the filling.
Mango Salsa Version: Fold in 1/2 cup of finely diced fresh mango along with the avocado. Use chopped mint instead of cilantro for a refreshing twist.
Protein Swap for Kids: If shrimp is a hard sell, use an equal amount of finely chopped, cooked rotisserie chicken breast. The creamy avocado dressing works perfectly.
Deconstructed Taco Night: Serve the filling in a bowl alongside the lettuce cups, with small bowls of extra toppings like shredded cheese, salsa, and sour cream for a build-your-own bar.

Frequently Asked Questions

Q: Can I make the shrimp filling ahead of time?
A: Absolutely. Mix everything except the avocado up to 24 hours in advance. Store it covered in the fridge. Right before serving, mash and fold in the avocado. This prevents browning and keeps the texture perfect.

Q: My avocados aren’t ripe yet. What can I do?
A: Speed up ripening by placing avocados in a paper bag with a banana or apple for 24-48 hours. If you’re in a true pinch, use 1 cup of prepared guacamole from the refrigerated section, though the flavor will be different.

Q: Are there substitutes for mayonnaise?
A> Yes. An equal amount of full-fat plain Greek yogurt, sour cream, or even mashed ripe avocado (for a double-avocado version) will work. The goal is just a bit of creamy richness to bind the filling.

Q: How do I store leftovers?
A> Store any unused filling in an airtight container with plastic wrap pressed directly on the surface for up to 1 day. The lettuce cups will wilt, so it’s best to store components separately and assemble fresh.

Q: Is this recipe gluten-free and dairy-free?
A> As written, yes. Just double-check your mayonnaise label if you have a severe gluten allergy, as some brands may include gluten-containing additives. It contains no dairy products.

Summary

These shrimp and avocado cups are the ultimate busy-night solution: no cooking, minimal cleanup, and a healthy, customizable meal ready in 20 minutes. Keep the ingredients on hand for a stress-free dinner that feels special.