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Summer Lettuce Cups

Quick Information

5 mins prep, 40 mins cooking, 45 mins total time
Gluten Free



½ cup Lundberg Family Farms Organic Black Pearl Rice 

cup water 

Butter lettuce, 8 leaves 

1 lb. shrimp, frozen, (about 25 shrimp) 

2 corn cobs, husk removed 

4 green onion stalks, sliced 

avocado, sliced 

lime, sliced 

2 Tbsp. olive oil 

1 tsp. sea salt Juice of 1 lime 

Sour cream, for garnish 

Cilantro, for garnish 

Sea salt, to taste 


Step 1:

Bring water and Lundberg Organic Black Pearl Rice to a boil.  Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 30 minutes. Let stand for 10 mins. Let cool for 10 mins.  Pour cooked rice over a large sheet of aluminum foil with olive oil and wrap into a pouch. 

Step 2:

Heat grill to 350 degrees, coat with oil, and add cornGrill for 20 minutes, turning occasionally. Add rice pouch to the grill for ten minutes to achieve a smoky flavor and chewy textureAdd frozen shrimp to the grill and salt to taste. Grill shrimp for 5-7 minutes, turning occasionally. Internal temperature should reach 145 degrees when finished cooking.  

Step 3:

Separate 8 leaves of butter lettuce. Rinse and pat dry. Slice green onion, avocado, and limes and set aside. 

Step 4:

Cut corn off the cob and add to a medium bowl with green onion, avocado, and lime juice. Salt to taste. 

Step 5:

If your shrimp still have tails, remove and discard. 

Step 6:

Arrange lettuce leaves on a platter. Add 2 Tbsp. Lundberg Organic Black Pearl Rice to each leaf. Layer 3 shrimp on each leaf, on top of the rice layer.   

Step 7:

Top each lettuce leaf with the corn, green onion, avocado, and lime salsa. Add lime juice to taste. 

Step 8:

Garnish with sour cream and cilantro. 

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Nutritional Facts

Serving Size: 2 Lettuce Cups

Amount Per Serving

Calories 190

Calories from Fat 9g

Total Fat 9g

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 75mg

Sodium 370mg

Total Carbohydrates 19g

Fiber 4g

Total Sugars 2g

Protein 12g