Shrimp and Pineapple Lettuce Cups | Midwest Living

Shrimp and Pineapple Lettuce Cups

Shrimp and Pineapple Lettuce Cups

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  • Makes: 4 servings
  • Yield: 5 cups
  • Start to Finish 20 mins

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Lettuce leaves make a healthy alternative to a taco shell and allow the sweet-spicy flavors of the filling to shine through.


  • 1 pound fresh peeled, deveined cooked shrimp
  • 1 1/2 cups chopped fresh pineapple
  • 1 cup chopped red sweet pepper
  • 1/2 cup snipped fresh cilantro
  • 2 teaspoons toasted sesame oil
  • Salt
  • Ground black pepper
  • 1 head Boston or Bibb lettuce, leaves separated


  1. Coarsely chop shrimp. In a medium bowl stir together shrimp, pineapple, sweet pepper, cilantro, and oil. Season to taste with salt and black pepper. To serve, spoon shrimp mixture into lettuce leaves.

Nutrition Facts

(Shrimp and Pineapple Lettuce Cups)

Servings Per Recipe 4, Fat, total (g) 3, vit. C (mg) 77, cal. (kcal) 179, vit. A (IU) 2684, iron (mg) 1, sat. fat (g) 0, Riboflavin (mg) 0, chol. (mg) 214, Thiamin (mg) 0, Monounsaturated fat (g) 1, carb. (g) 11, Niacin (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 59, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, sodium (mg) 131, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 28, calcium (mg) 105, Potassium (mg) 543, sugar (g) 8

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