Lemon-Garlic Shrimp Lettuce Cups with Crunchy Herb Slaw

These lemon-garlic shrimp lettuce cups are the kind of lunch that feels like a treat but comes together in under 30 minutes. Juicy shrimp are seared fast in a garlicky, lemon-butter pan sauce, then piled into crisp, cool butter lettuce leaves. A crunchy herb slaw made from shredded cabbage, carrots, and fresh herbs tossed in a bright lemon vinaigrette adds texture and a fresh, zippy contrast to the warm, savory shrimp. This recipe is naturally gluten-free, relying on simple, whole ingredients like shrimp, fresh vegetables, herbs, olive oil, and lemon — no sauces, breading, or hidden thickeners to worry about. It's a great option for anyone following a gluten-free diet who still wants a satisfying, flavor-packed lunch without any special substitutions. Serve the shrimp and slaw family-style so everyone can build their own lettuce cups, or assemble them ahead for a portable, low-carb lunch that's as nutritious as it is delicious. With lean protein, fiber-rich vegetables, and healthy fats, this dish delivers a well-rounded, energizing midday meal.

Ingredients

• 1 lblarge shrimp, peeled and deveined, tails removed
• 4 clovesgarlic, minced
• 3 tbspolive oil
• 1 tbspunsalted butter
• 2 wholelemon, one zested and juiced, one cut into wedges
• 0.25 tspred pepper flakes, optional
• 1 tspsalt, divided, or to taste
• 0.5 tspblack pepper, freshly ground
• 2 cupsgreen cabbage, thinly shredded
• 1 mediumcarrot, julienned or grated
• 0.25 cupfresh cilantro, chopped
• 2 tbspfresh mint, chopped
• 1 tbsprice vinegar, gluten-free, check label
• 1 tsphoney
• 1 headbutter lettuce, leaves separated and washed, for cups
• 2 stalksGreen onion, thinly sliced, for garnish

Method

1. Pat the shrimp dry with paper towels and season with half the salt and the black pepper. Mince the garlic and zest and juice one of the lemons.
2. In a mixing bowl, combine the shredded cabbage, julienned carrot, cilantro, mint, and green onion.
3. In a small bowl, whisk together the rice vinegar, honey, remaining salt, and 1 tablespoon of lemon juice to make the slaw dressing.
4. Pour the dressing over the slaw mixture and toss well to coat. Set aside to let the flavors meld while you cook the shrimp. 5:00
5. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds, being careful not to burn the garlic. 0:30
6. Add the shrimp to the skillet in a single layer and cook, stirring occasionally, until pink and just opaque, about 2-3 minutes per side. 5:00
7. Remove the skillet from heat and stir in the butter, remaining lemon juice, and lemon zest until the shrimp are glossy and well coated.
8. Arrange the butter lettuce leaves on a serving platter. Spoon the lemon-garlic shrimp into each leaf and top with a generous scoop of the crunchy herb slaw.
9. Garnish with extra herbs and serve immediately with lemon wedges on the side.