SHRIMP LETTUCE WRAPS
Lettuce forms a crispy shell that's full of possibilities, depending on what's in your fridge. Swap shrimp for cooked chicken, pork or tofu. Mix in any veggies you want: carrots, broccoli, snow peas and chopped zucchini are all fantastic add-ins. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise., In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan., Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.
Nutrition Facts : Calories 306 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 777mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
BIBB LETTUCE AND SHRIMP WRAPS
I like the idea of a wrap for spring or summer because it's really light and fun to eat. You can also top this with some salsa.
Provided by Alex Guarnaschelli
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the onions: Heat the oil in a medium saute pan over medium heat. Add the garlic, onions and thyme and sprinkle with salt and black pepper. Cook until translucent, 3 to 5 minutes, and then add 1/2 cup water. Continue cooking until the onions are tender, 10 to 15 minutes. If the liquid reduces too much, add a little more water. Taste for seasoning, adding more salt and pepper as needed. Stir in the ginger. Remove from the heat and discard the thyme.
- For the shrimp: Heat a large skillet over medium-high heat and add the oil. Toss the shrimp with the paprika and salt in a bowl, stirring to coat. When the oil begins to smoke, shut off the heat, add the shrimp to the skillet and toss around with a metal spatula so they are coated with oil and cook more evenly. Stir in the sherry. Turn the heat back on to medium-high and cook until the shrimp are no longer translucent, 1 to 2 minutes. Season with more salt and pepper. Squeeze the lemon juice over and remove from the heat. Reserve any cooking liquid (if there is any). Stir the onion mixture into the shrimp.
- For the vinaigrette: Whisk together the olive oil, vinegar and lemon juice and zest in a small bowl. Add in any cooking liquid from the shrimp. Whisk to blend. Season with salt and pepper. For assembly: Spoon a little of the onion and shrimp mixture onto the bottom of each Bibb leaf. Top each with a sprinkle of the peanuts and drizzle with the vinaigrette. Serve any remaining vinaigrette on the side.
VIETNAMESE SHRIMP LETTUCE WRAPS
Fresh and lively seasonings and herbs make this the best lettuce wraps I've ever tasted. Idea from Nina Simonds' Asian Wraps Book ISBN: 0-688-16300-9
Provided by ScottMona
Categories Vietnamese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container.
- Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
- Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container.
- To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
- To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat. Delicious!
Nutrition Facts : Calories 608.6, Fat 17.4, SaturatedFat 2.8, Cholesterol 259.2, Sodium 1596.8, Carbohydrate 70.7, Fiber 4.6, Sugar 14, Protein 42.5
LETTUCE SHRIMP WRAPS
These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.
Provided by ARCTICDOGG
Categories Appetizers and Snacks Wraps and Rolls
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Clean lettuce and peel off leaves to use as "cups." Set aside.
- Add olive oil, onion, garlic, and shrimp to a wok or large frying pan. Cook over medium heat until shrimp are pink, stirring frequently, about 5 minutes. Add zucchini, water chestnuts, bamboo shoots, soy sauce, and ginger. Mix and cook, stirring often, 5 to 8 minutes more.
- Meanwhile, combine soy sauce, chili sauce, and wasabi paste in a small bowl.
- Add almonds to shrimp mixture. Spoon scoopfuls into lettuce cups, add wasabi sauce, wrap, and enjoy.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 15.1 g, Cholesterol 85.1 mg, Fat 10 g, Fiber 4.3 g, Protein 14.8 g, SaturatedFat 1.2 g, Sodium 1039.6 mg, Sugar 5.5 g
THAI SHRIMP WRAPS
This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing...
Provided by teresas
Categories Lunch/Snacks
Time 10m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
- Sprinkle with seasonings, if desired.
- Roll up securely and serve.
SHRIMP SALAD LETTUCE WRAPS
Shrimp Salad Lettuce Wraps are a healthy and low carb dinner idea, flavorful shrimp salad paired with refreshing lettuce wraps
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 11
Steps:
- Cut the shrimp into smaller pieces and put them in a bowl. Add the mayo, dijon mustard, lemon juice, chives, fresh dill, minced celery, Old Bay seasoning, garlic and hot sauce. Stir until combined.
- Place the shrimp salad in the fridge for about an hour. Once ready to serve separate the lettuce leaves and put some of the shrimp salad into each lettuce wrap.
Nutrition Facts : Calories 207 kcal, ServingSize 1 serving
STICKY CARAMELIZED SHRIMP LETTUCE WRAPS
Steps:
- For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
- Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
- In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.
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CILANTRO LIME SHRIMP LETTUCE WRAPS | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 18 minsCategory Appetizer, Dinner, SnackCalories 283 per serving
- Combine the paprika, oregano, cumin, garlic powder, salt and pepper in a small bowl. Pour half of the seasoning, 1/2 tablespoon lime juice and 1 tablespoon cilantro over shrimp. Toss to coat.
- In a medium skillet, heat half tablespoon of butter over medium high heat. Add shrimp and cook until golden and opaque, about 2 – 4 minutes. Transfer to a plate and set aside.
- Melt the remaining half tablespoon butter in same skillet. Add the sliced onions and cook for a minute, until fragrant. Add the bell peppers and remaining seasonings and cook for another 2 minutes or until desired tenderness. Return cooked shrimp back to the pan and add remaining lime juice and chopped cilantro. Toss to coat and remove from heat.
- Assemble lettuce wraps by placing a spoonful of shrimp/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.
HEALTHY & LOW CARB SHRIMP LETTUCE WRAPS - MUY DELISH
From muydelish.com
5/5 (4)Category LunchCuisine AsianCalories 269 per serving
- In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
- In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
- Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
HOISIN SHRIMP LETTUCE WRAPS - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (6)Calories 118 per servingCategory Appetizer, Dinner, Entree, Lunch
- In a small bowl, add the hoisin sauce, soy sauce, vinegar, honey, and garlic. Whisk until well combined.
- Drain and coarsely chop the water chestnuts. Slice the green onion. Add the water chestnuts and onion to the sauce. Stir to combine. Set aside.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2 minutes, stirring often.
LETTUCE WRAPS WITH SHRIMP - SOUTH BEACH DIET HEALTHY RECIPES
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SPICY SHRIMP AND AVOCADO LETTUCE WRAPS [21 DAY FIX]
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5/5 (5)Estimated Reading Time 4 minsServings 1Total Time 25 mins
- Assemble the slaw first so that the flavors can be marrying together while you finish everything else.
- Combine the shredded cole slaw mix, lime juice, honey, and cilantro in a bowl – stir well until everything is completely mixed together. Season to taste with salt and pepper. Set aside
- Stir together the cumin, chili powder, garlic powder, paprika, salt, and cayenne pepper in a small bowl. Lay the shrimp out on a plate and season liberally on both sides with this seasoning mix
STICKY SHRIMP LETTUCE WRAPS - THE MODERN PROPER
From themodernproper.com
Ratings 2Category Lunch, Dinner, Diary-Free, Gluten-FreeServings 6Total Time 30 mins
- Add the sauce to the pan and bring it to simmer.Add the shrimp and sauté until pink, about 5-8 minutes.Fill each butter lettuce leaf with a small amount of shredded cabbage-slaw add a scoop of the sticky honey garlic shrimp, sprinkle with cilantro, sesame seeds and a little extra sauce if desired.
LOW-CARB BUFFALO SHRIMP LETTUCE WRAPS - SKINNYTASTE
From skinnytaste.com
Ratings 32Calories 242 per servingCategory Dinner, Lunch
- In a large skillet over medium heat, heat oil. Add shrimp and garlic. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the hot sauce, tossing to coat.
- Assemble wraps: Add scant 1/4 cup of shrimp to the center of a romaine leaf, then top with dressing, red onion and chives.
SHRIMP LETTUCE WRAPS WITH PEANUT SAUCE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (34)Total Time 30 minsCategory EasyCalories 399 per serving
- Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper to taste. Add 1/2 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and sauté on med/high heat 2 min per side or just until cooked through then transfer to a plate.
- Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips, cut cilantro springs in half.
- Make your peanut dressing, combine 1/2 cup sesame ginger dressing with the 1 1/2 Tbsp peanut butter in a mason jar or tupperware with tight fitting lid. Shake thoroughly until smooth.
- To assemble lettuce wraps, place the lettuce cups on a platter, add several strips of carrot and cucumber, sliced avocado, 2 shrimp and a couple of large sprigs of cilantro. Drizzle the top with the peanut dipping sauce.
SHRIMP LETTUCE WRAPS RECIPE + SAUCE (WHOLE30) - WELL ...
From wellseasonedstudio.com
Ratings 1Servings 4Cuisine AsianCategory Dinner
- Pat shrimp dry with a paper towel, then place in a large bowl. Season with kosher salt and pepper, then toss.
- Heat oil in a large nonstick skillet over medium-high heat. When hot, add shrimp and cook until light pink on each side, about 3 minutes total. Transfer to a bowl, then return pan to heat and add white part of scallions. Cook until softened and fragrant, about 2-3 minutes. Set aside.
- Pour ginger marinade (or soy sauce / coconut aminos, if using) on top of shrimp, then toss to coat.
- To assemble wraps, place about 3-4 shrimp on top of each lettuce leaf. Top with a small amount of carrots, avocado, cooked and raw scallions, top garnish with cilantro leaves. Serve with lime wedges and sriracha.
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5/5 (9)Total Time 25 mins
- In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper.
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- Cilantro-Lime Shrimp Wraps. Cilantro and lime perfectly complement the shrimp and lettuce in this recipe. Combining cumin, lime juice, and cilantro, you’ll appreciate the variety of taste experiences you get from this simple combination.
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Ratings 5Calories 202 per servingCategory Main Course
- Wash shrimp with cold running water, remove shell and tail then devein. Wash lettuce with cold water, shake off excess water and set on towel to dry.
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From gimmedelicious.com
4.6/5 (15)Total Time 15 minsCategory DinnerCalories 186 per serving
- In a medium bowl whisk together olive oil, garlic, cumin, chili, and salt. Add shrimp and mix until shrimp is covered in seasoning. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook 2-3 minutes per side or until shrimp is cooked through. Turn off heat and finish with a squeeze of lime (optional).
- In a medium bowl, gently combine tomato, avocado, cilantro, lime juice and a sprinkle of salt and pepper and mixed through. Set aside.
- Add the sour cream, jalapeno, garlic, cilantro, lime and salt and pepper to a food processor. Blend for 30 seconds or until creamy.
- Plac two romaine or butter lettuce leaves on top of each-other for each lettuce wraps. Top with 4-5 pieces of shrimp, a few tablespoons of avocado salsa and a genros drizzle of the spicy jalapeno cilantro sauce. Enjoy hot or cold!
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