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Shrimp Cocktail Lettuce Cups

Shrimp Cocktail Lettuce Cups
  • Meal


  • Cusine


1/3 cup low-sugar ketchup or natural “no-sugar added” ketchup

1-2 T mayo

1 T fresh-squeezed lemon juice

2-3 teaspoons cream-style horseradish, or more

1 lb. frozen cooked shrimp, thawed overnight in the fridge and drained well

1 cup sliced celery

1/4 cup thinly sliced green onion

1-2 heads iceberg lettuce


Remove shrimp from the refrigerator and let drain in a colander placed in the sink.Whisk together the ketchup, 1 T mayo, lemon juice, and 2 tsp. horseradish; then taste the cocktail sauce to see if you want more mayo (to make it creamier) or more horseradish (to make it spicier.)Add more as desired until it’s as creamy/spicy as you like it.When shrimp have drained well, pat them dry with paper towels.Depending on what size shrimp you use, cut them into pieces as desired. (I used 31-40 size shrimp and cut each one into three pieces.)Slice the celery into thin pieces and thinly chop enough green onion to make about 1/4 cup.Combine the shrimp, celery, and green onion in a bowl.Cut the iceberg lettuce in half, cut out the core, and discard any wilted or damaged outer leaves.Then peel off 2-3 pieces of lettuce at a time to form a “cup.” (I sometimes use kitchen scissors to trim the lettuce if I can’t get a nicely-shaped cup.)You may have to use two heads of lettuce to get enough cups to eat this much shrimp because sometimes the inner parts of the lettuce are too compact to make cups; just save those parts for salad.Scoop desired amount of the shrimp mixture into each lettuce cup and top with a couple of spoonfuls of the cocktail sauce.Eat right away.You can keep the ingredients refrigerated separately if this makes more than you’ll eat at one time.