“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time!
We prefer our summer dinners to be two things – quick and cool. While our summer months don’t come with the structured chaos of school and baseball practices, we are still very mindful of how we spend our time. Longer days are full of trips to the pool, neighborhood baseball games and evening bike rides. We make play a priority which leaves little time in the kitchen. Plus, who wants to spend scorching evenings standing over a hot stove?
My shrimp and avocado salad is combination of flavors dear to my family. We have ties to the Lowcountry, where a mayo-based shrimp salad makes for a cool lunch on the beach, as well as to New England, where lobster roll is king. This recipe brings together the flavors of both and makes for a simple, refreshing way to get protein into your family. The shrimp cook in mere minutes keeping your time at the stove to a minimum.
My shortcut this month is really just a gift from the grocery store! In the packaged salad aisle of Harris Teeter, I found a wonderful bag of artisan romaine lettuce heads intended specifically for lettuce wraps. The package contains two small heads of lettuce; each leaf is the perfect size for a handheld meal. These would be great for any low carb taco or wrap!
You’ll see that I’ve left the shrimp whole in this recipe (mostly for photo purposes!) but I would normally chop the shrimp to make it a little easier for my kiddos to eat. The shrimp and avocado salad can also be served over salad greens or in a sandwich!
Whether it’s playing in the pool or reading a book on the porch, I hope you enjoy these long, beautiful evenings of summer!
Shrimp and Avocado Salad Lettuce Wraps
By: Christy Bray Graves
SERVES: 6
INGREDIENTS
- 1.5 lb. shrimp, raw or frozen
- 1 TBSP olive oil
- 1/3 cup mayonnaise
- 1 TBSP lemon juice
- 1 TBSP chives, minced
- 1 TBSP dill, minced
- 1/8 tsp celery seed
- 1 avocado, chopped
- 1-2 celery stalks, chopped
- Salt and pepper to taste
TO SERVE
- Boston, Bibb or Romaine lettuce cups
INSTRUCTIONS
- In a large nonstick skillet, heat 1 TBSP olive oil over medium high heat. Add the shrimp and allow to cook for 1 minute. Flip the shrimp and allow to cook on the other side for another 1-2 minutes until they are just turning pink and starting to curl. Once they are just opaque, remove the shrimp to a plate and allow them to cool.
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, chives, dill and celery seed to make the dressing.
- Gently fold in the cooled shrimp, avocado and celery until well combined.
- Taste and adjust seasoning. Add a little more lemon juice, herbs or salt and pepper as you like. Feel free to add more mayo if you like your salad a bit creamier.
- Serve in lettuce cups, over salad greens or in a sandwich with lettuce and tomato.
NOTES
- While I have left the shrimp whole, it may be beneficial to roughly chop larger shrimp before serving to make the dish easier to eat for younger children.
As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!
My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook and on Instagram by tagging @christybgraves and @wchlchapelboro.
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