Lemon Dijon + Basil Shrimp Cups

Prep Time
10 minutes
Cook Time
5 minutes

Trust us, we like our tacos wrapped in tortillas too but butter lettuce adds just the right crunch that we don’t mind the swap.  Plus, hey more greens can’t hurt, right?


You will need (2) 6 oz. portions of Fish Fixe Shrimp
For the Lemon Vinaigrette:
  • 1/3 c olive oil
  • 1/4 c lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp Honey
  • 1/4 tsp salt
  • Pepper to taste 
For the Basil Shrimp Cups:
  • Avocado oil
  • Carrots (substitute with a pre-packaged coleslaw)
  • Cabbage (substitute with pre-packaged coleslaw)
  • Cherry tomatoes
  • Olive Oil
  • Sea salt
  • Pepper
  • Garlic powder
  • Lemon juice



For the Lemon Vinaigrette:
  1. Whisk together all the ingredients
For the Basil Shrimp Cups:
  1. Slice carrots and cabbage on the mandolin or cut into very thin strips, or use pre-packaged coleslaw mix
  2. Cut the cherry tomatoes in half and marinate in olive oil, sea salt, and a squeeze of lemon
  3. Add carrots and cabbage (or bag of coleslaw mix) into the vinaigrette
  4. Season the shrimp with salt, pepper, garlic powder
  5. Bring a heavy-bottomed pan to medium-high heat, add in 2 tbsp avocado oil and sliced garlic and sear seasoned shrimp 2-3 minutes on the first side then flip and finish cooking on the second side
  6. Place seared shrimp on a bed of butter lettuce and finish with chopped basil, a squeeze of lemon, and a bit of vinaigrette

Recipe Notes

Convenient. Healthy. Affordable.

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