Mediterranean Taco Shrimp Lettuce Boats
A vibrant, fresh twist on taco night, these Mediterranean Taco Shrimp Lettuce Boats are a low-carb, flavor-packed option perfect for lunch, dinner, or entertaining. Juicy spiced shrimp are nestled into crisp lettuce leaves and topped with a colorful medley of Mediterranean toppings like cherry tomatoes, feta, olives, and a creamy yogurt-tahini drizzle. Quick to prepare and easy to customize, they deliver the perfect blend of zesty, herby, and savory tastes in every bite.
Time Required:
Prep Time: 15 minutes
Cook Time: 5–7 minutes
Total Time: 20–25 minutes
Ingredients:
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon chili flakes (optional, for spice)
Salt and black pepper to taste
Juice of ½ lemon
For the Lettuce Boats:
1 head of romaine or butter lettuce, leaves separated and washed
1 cup cherry tomatoes, halved
½ cup cucumber, diced
⅓ cup red onion, finely diced
¼ cup Kalamata olives, sliced
½ cup crumbled feta cheese
2 tablespoons chopped fresh parsley or mint
Optional Yogurt-Tahini Sauce:
½ cup plain Greek yogurt
1 tablespoon tahini
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Water, to thin as needed
Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss shrimp with olive oil, paprika, cumin, garlic powder, chili flakes, salt, pepper, and lemon juice.
Heat a large skillet over medium-high heat. Add shrimp in a single layer.
Cook for 2–3 minutes per side, or until shrimp are pink and cooked through. Remove from heat.
2. Make the Yogurt-Tahini Sauce (Optional):
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, salt, and pepper. Add a splash of water if needed to reach a drizzling consistency.
3. Assemble the Lettuce Boats:
Place 2–3 shrimp in each lettuce leaf.
Top with cherry tomatoes, cucumber, red onion, olives, feta, and chopped herbs.
Drizzle with yogurt-tahini sauce if using.
4. Serve:
Serve immediately as a light lunch, appetizer, or fun dinner option.
Tips for Success:
Use Fresh Shrimp:
Fresh or properly thawed shrimp cook quickly and maintain the best texture. Avoid overcooking, as shrimp become rubbery when overdone.
Crisp Lettuce Selection:
Use sturdy lettuce like romaine, butter lettuce, or little gem for the best taco-like structure. Iceberg works too for extra crunch.
Pat Lettuce Dry:
Dry lettuce thoroughly after washing to avoid soggy boats. You can use a paper towel or salad spinner.
Even Cooking:
Cook shrimp in batches if your skillet is small—overcrowding causes steaming instead of searing.
Meal Prep Friendly:
Store all toppings, shrimp, and lettuce separately in the fridge. Assemble just before serving for freshness.
Chill Sauce:
If making the yogurt-tahini sauce ahead, keep it chilled—it gets thicker and more flavorful after resting.
Variations to Try:
Protein Swap:
Use grilled chicken, salmon, or falafel for a non-shrimp version.
Chickpeas sautéed in taco spices make it vegetarian and filling.
Spicy Kick:
Add harissa, sriracha, or hot sauce to the yogurt sauce for extra heat.
Use pickled jalapeños or pepperoncini as toppings.
Add Grains:
Spoon a bit of cooked quinoa, couscous, or brown rice under the shrimp for a more hearty boat.
Mediterranean Guac-Twist:
Mash avocado with lemon, garlic, and chopped herbs for a Mediterranean-style guacamole.
Crunch Factor:
Sprinkle with toasted pine nuts, slivered almonds, or crispy chickpeas for texture.
Herb Explosion:
Swap parsley with fresh dill, basil, or mint for a flavor twist.
Dairy-Free:
Skip feta and use a tahini-only drizzle or vegan yogurt.
Wrap It Up:
Turn it into a wrap by using pita bread or a whole grain tortilla for more portability.
Nutrition Info (Per 2 lettuce boats, including yogurt-tahini drizzle — approximate):
Calories: 270
Protein: 25g
Fat: 15g
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Sodium: 560mg
Note: Values may vary depending on the size of shrimp, amount of feta, and whether optional ingredients are used.
Frequently Asked Questions (Q&A):
Q: Can I make these shrimp lettuce boats ahead of time?
A: You can prep the components in advance—cook the shrimp, chop the veggies, and make the sauce. Store them separately in the fridge. Assemble just before serving to keep the lettuce crisp.
Q: What’s the best substitute for tahini in the yogurt sauce?
A: You can use hummus, almond butter, or just skip it and add more lemon juice and olive oil to the yogurt for a simple creamy dressing.
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely, pat dry, and then season as directed. Make sure there’s no excess water or they won’t sear properly.
Q: What lettuce is best for taco boats?
A: Romaine and butter lettuce are ideal because of their shape and strength. Iceberg also works and adds more crunch.
Q: Can I make this recipe dairy-free?
A: Absolutely. Skip the feta or use a plant-based feta alternative. Replace the yogurt with coconut or almond-based yogurt for the sauce.
Conclusion:
These Mediterranean Taco Shrimp Lettuce Boats are a colorful, light, and satisfying way to enjoy all the bold, bright flavors of the Mediterranean—shrimp spiced like tacos, fresh veggies, creamy tangy sauce, and no heavy carbs. Whether you’re eating low-carb, gluten-free, or just want something vibrant and healthy, this dish delivers big flavor with minimal effort. Great for casual dinners, parties, or meal prep, they’re as fun to eat as they are to make!