Appetizer: United States – Shrimp Salad Butter Lettuce Cups

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 7 min

Total 12 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (150 g) cooked and chopped brown shrimp
8 whole butter lettuce leaves
2 tbsp (30 g) unsalted butter
1 / 4 cup (30 g) toasted and chopped almonds
Black pepper to taste
1 / 2 tsp (2.5 ml) paprika
Salt to taste
1 tbsp (15 ml) lemon juice (optional)

Show original ingredient measurements

1 cup (150 g) cooked and chopped brown shrimp
8 whole butter lettuce leaves
2 tbsp (30 g) unsalted butter
1 / 4 cup (30 g) toasted and chopped almonds
Black pepper to taste
1 / 2 tsp paprika
Salt to taste
1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Melt a knob of unsalted butter in a skillet over medium heat; add a pinch of paprika and black pepper, then briefly warm the chopped brown shrimp just to coat and heat through, 1–2 minutes.  
2. Remove shrimp from heat; cool slightly and toss with toasted chopped almonds, a light pinch of salt, and a squeeze of lemon if using.  
3. Spoon a portion of the shrimp mixture into each butter lettuce leaf, arrange on a platter, and serve immediately.