This keto shrimp recipe is great on warm summer nights for a light dinner and is tasty both hot and cold! I have loved shrimp since I was a little girl. I very distinctly remember my mom going to our local seafood market in Connecticut – where she went weekly to pick up fresh fish – and the owner would always give me a perfectly cooked jumbo shrimp every time we went in. I?m pretty sure that?s where my love of shrimp cocktail and basically all shrimp recipes came from.?

So, of course, I have lots of keto shrimp recipes on here and have perfected my own cocktail sauce – without the sugar that most store-bought cocktail sauces are laden with – for when I serve shrimp cocktail as a starter?usually alongside a charcuterie board?for my family and friends.?

This tasty shrimp recipe is perfect for lunch or a light dinner – the jalape?o-cilantro crema adds tons of flavor and metabolism-boosting power, however if you?re sensitive to spices, you can omit it ? the cilantro alone is delicious in it and is the perfect compliment to the shrimp and lettuce.

You can also make this with any fish you like – I sometimes substitute flounder or cod.?

keto shrimp recipe


Shrimp in Lettuce Cups with Jalape?o-Cilantro Crema

Servings 4
Calories 187kcal



  • 1/4 cup sour cream
  • 2 jalape?os halved and seeds removed if you want it to be mild
  • 1 cup chopped cilantro
  • 1 clove garlic
  • 1/2 lime juice
  • 1/2 tablespoon apple cider vinegar
  • pinch of pink salt


  • 1 tablespoon avocado oil
  • 1 pound large shrimp tails and shells removed
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 8 – 10 romaine leaves with the heart.


  • In a food processor or blender, combine all the crema ingredients until smooth and set aside. You can prepare this in advance and store in the fridge for up to 3 days.
  • In a medium skillet, heat up the avocado oil over medium-high heat.
  • Add the garlic and shallots and cook until translucent. Don?t let them brown or get crispy.
  • Add the shrimp, cumin, salt and pepper. Reduce heat to medium.
  • Saut? until shrimp is cooked through and pink.
  • Arrange lettuce on plates and top with 3 – 4 pieces of shrimp.
  • Drizzle with crema.


Calories: 187kcal | Carbohydrates: 4g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 293mg | Sodium: 896mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 18mg | Calcium: 188mg | Iron: 3mg
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