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Shrimp, Lettuce and Tomato Cups


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  • 6 large shrimp, peeled, deveined and tails removed
  • 3/4 tsp salt, divided
  • 3/8 tsp pepper, divided
  • 2 tsp olive oil
  • 24 large cherry tomatoes
  • 1/2 cup mayonnaise
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh thyme
  • 1 1/2 tsp lemon juice
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 24 small leaves of arugula or baby spinach



Step 1

preheat a grill or grill pan over medium-high heat. Season the shrimp with 1/4 tsp salt and 1/8 tsp pepper, toss with olive oil and grill until cooked through, 1 to 2 mins per side. let cool slightly and chop each shrimp into 4 pieces.

cut 1/4 inch off the tops of the tomatoes. gently scoop out pulp and seeds using a 1/4 tsp measuring spoon. to make the aioli, stir together mayo, herbs, lemon juice, garlic powder, 1/4 tsp salt, 1/8 tsp pepper and paprika in a small bowl.

season the inside of the tomatoes and remaining salt and pepper and stuff one piece of arugula into each cup. add a piece of shrimp and a 1/4 tsp dollop of aioli on top.

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