This dish right here is summer in a bowl! I know its already Fall but today I conjured up this dish because I wanted a meal that packs a lot of flavor, texture, and heat. It is a different take on my traditional lettuce wraps recipe and uses the fresh flavors of pineapple combined with the smokiness of shrimp seasoned with chipotle adobo peppers, topped with the crunchiness of bacon. It was a flavor explosion in my mouth! This is so addicting that I could finish the entire bowl and head of butter lettuce 🙂
Chipotle Pineapple Shrimp Lettuce Cups
- 1 lb raw shrimp peeled, deveined, chopped into 1/2 inch pieces
- 1 head butter lettuce washed and dried thoroughly
- 1 egg scrambled, chopped
- 2 slices bacon chopped
- 1 red bell pepper chopped
- 1 cup fresh pineapple chopped
- 1/4 cup green onions chopped
- 3 tbsp chipotle adobo sauce *
In a pan over medium heat, pan fry bacon pieces until crispy. Set aside.
Add chopped shrimp, chipotle adobo sauce in the same pan and cook until shrimp turns pink. About 3-5 mins.
Add bell pepper and fresh pineapple. Cook for 1-2 minutes.
Turn off heat and add the bacon, chopped egg and green onions.
Stir and serve in butter lettuce cups!
This dish is spicy, reduce or omit the chipotle adobo if a milder flavor is preferred. * I use the chipotle adobo sauce in a can.