Prawn Shrimp and Avocado Lettuce Cups with Tomato Jam
Transform your next gathering with these fresh and flavor-packed Prawn Shrimp and Avocado Lettuce Cups with Tomato Jam. This easy, no-fuss recipe combines the succulent sweetness of perfectly pan-seared prawns with creamy avocado and the tangy zest of a homemade tomato jam, all served atop crisp butter lettuce leaves. Bursting with vibrant colors and bold flavors, these lettuce cups are perfect as a light appetizer or a wholesome lunch option. The quick prep time and simple cooking technique make it effortless to create a dish that looks gourmet yet comes together in under 40 minutes. Garnished with a sprinkle of fresh cilantro, this gluten-free, dairy-free recipe is as nutritious as it is delicious, offering a low-carb option that doesn't skimp on taste.
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Recipe Information
Ingredients
- 250 grams Prawns (raw, peeled, deveined)
- 1 large Avocado
- 12 leaves Butter lettuce leaves
- 250 grams Cherry tomatoes
- 2 tablespoons Honey
- 1 small Red onion (finely diced)
- 1 large Lime (juiced)
- 3 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Start by preparing the tomato jam. Dice the cherry tomatoes into small pieces.
In a small saucepan over medium heat, combine the diced cherry tomatoes, honey, half of the minced garlic, a pinch of salt, and pepper. Simmer for 10-12 minutes, stirring occasionally, until the mixture thickens and becomes jam-like. Set aside to cool.
In a medium bowl, toss the prawns with 1 tablespoon of olive oil, the remaining minced garlic, salt, and pepper.
Heat a skillet over medium-high heat. Add the seasoned prawns in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly.
While the prawns cool, prepare the avocado. Dice the avocado into small cubes and toss with lime juice to prevent browning.
Carefully separate and rinse the butter lettuce leaves, patting them dry thoroughly with a paper towel.
Assemble the lettuce cups by laying out the butter lettuce leaves and adding a scoop of diced avocado to each leaf.
Top the avocado with 3-4 cooked prawns per lettuce cup.
Finish by adding a dollop of the tomato jam on top of the prawns and garnish with chopped fresh cilantro.
Serve immediately as a fresh, vibrant appetizer or light meal.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 47.7 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
