Shrimp Lettuce Wraps Recipe
Light and delicious shrimp lettuce wraps loaded with flavor from crunchy vegetables, fresh herbs, and a drizzle of sauce. Ready in about 10 minutes! The best lettuce to use for lettuce wraps is butter lettuce (also called bibb or Boston bibb lettuce). Choose larger, sturdier leaves that will hold up under all the toppings. Serve lettuce wraps by themselves for a light lunch or appetizer, or alongside a white bean salad or potato salad for something heftier.
Servings: 4 people
Ingredients
- 1 Tahini Green Goddess Dressing, use this recipe
- 1 Persian Cucumber or ¼ English cucumber, halved lengthwise and thinly sliced into half moons
- ½ cup cherry tomatoes, halved
- 2 baby bell peppers, sliced into rings
- 1 to 2 green onions, trimmed, whites and greens chopped
- ½ cup Basil leaves, cilantro, or parsley
- 8 to 10 ounces large shrimp, peeled and deveined
- Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Extra virgin olive oil
- ½ lemon
- 1 head butter lettuce or other artisan lettuce you like
Instructions
- Make the tahini green goddess dressing according to this recipe.
- Prepare and slice the vegetables and set them aside.
- Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
- Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
- Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you’re using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
- Serve the lettuce wraps with a bit more of the green goddess dressing on the side.
Video
Notes
- Which lettuce to use for lettuce wraps? Butter lettuce (also called Boston bibb or bibb lettuce) is the best choice, but larger Romaine leaves would work as well.
- Do not over-cook your shrimp. Even the largest of shrimp will cook in less than 5 minutes, just watch for it to turn pink and take it off the heat immediately. Remember, it will continue to cook in the hot skillet even after you remove it from the heat).
- Can I use a different protein than shrimp? Yes! Chicken, meat, or salmon would be great in this recipe, particularly leftover chicken gyro or shawarma, Baked salmon or even Greek keftedes (meatballs).
- Need more color and zing? Add some pickled turnips or chopped preserved lemons.
- What to serve along? Healthy lettuce wraps with shrimp are a satisfying low-carb lunch or appetizer. To serve them for dinner or a heftier meal, serve them alongside white bean salad or potato salad.
- Make ahead tips - Make your sauce of choice a night in advance, and store it in the fridge in an airtight container. You can also slice the vegetables ahead of time and store them separately in the fridge in tight-lid containers.
- Leftovers and storage - Store leftover vegetables in an airtight container in the refrigerator. They will keep for around 4 days. Leftover shrimp will keep for 2 to 3 days. I don't recommend reheating the shrimp though.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices.
Nutrition
Calories: 62.1kcal | Carbohydrates: 5.5g | Protein: 9.1g | Fat: 0.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 71.4mg | Sodium: 327mg | Potassium: 295.2mg | Fiber: 1.6g | Sugar: 2.1g | Vitamin A: 2191.2IU | Vitamin C: 32.3mg | Calcium: 65.4mg | Iron: 1.2mg
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