Ingredients
- 2 Tablespoons (30 ml) of AIP Tomato-Less Ketchup
- 2 Tablespoons (30 ml) of coconut cream
- salt
- 7 oz of shrimp (1/2 lb or 225 g), cooked and peeled
- 1 cup (68 g) of iceberg lettuce, shredded
- lemon wedges, to serve
- avocado slices, to garnish
- curly parsley, to garnish
Instructions
- Combine the coconut cream and AIP Tomato-Less Ketchup. Season with salt. Add in the shrimp and mix well to coat.
- Place shredded lettuce in a cocktail glass or bowl and add the shrimp on top. Give a generous squeeze of lemon over the shrimp.
- Top with parsley and garnish with the avocado.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutritional data does not include the ketchup.
Nutrition
- Calories: 132
- Sugar: 0 g
- Fat: 5 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 20 g