Hot-Honey Shrimp Lettuce Cups with Tomato-Corn Salsa

Serves 4 · 18 min prep · 8 min cook

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 heads butter lettuce or romaine hearts
• 1.5 cups diced heirloom or cherry tomatoes
• 1.5 cups fresh corn kernels
• 1 large avocado
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 2 lime
• 3 tbsp hot honey
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crushed tortilla chips

Instructions

1. 1Pat the shrimp very dry with paper towels. Toss them in a bowl with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
2. 2Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add the shrimp in a single layer and cook 2 minutes per side until pink, opaque, and lightly browned at the edges.
3. 3In the last 30 seconds of cooking, drizzle hot honey over the shrimp and toss so every piece gets a sticky, glossy glaze. Remove from heat immediately so the honey does not burn.
4. 4While shrimp rest, make the salsa: combine diced tomatoes, raw corn kernels, finely diced red onion, chopped cilantro, juice of one lime, and salt in a bowl. Fold gently.
5. 5Dice the avocado and fold it into the salsa just before serving so it stays bright green. Taste and add more lime or salt if needed.
6. 6Separate and wash the lettuce leaves, choosing the sturdiest cup-shaped ones. Pat them completely dry so the filling does not make them soggy.
7. 7Spoon a little tomato-corn salsa into each lettuce cup, top with 2 to 3 hot-honey shrimp, and finish with a sprinkle of crushed tortilla chips for crunch.
8. 8Arrange three cups per plate and serve at once with extra lime wedges. For meal prep, keep shrimp, salsa, and lettuce separate and assemble at lunchtime.