GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
- Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
- Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.
Nutrition Facts : Calories 166 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 143 milligrams, Sodium 1475 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 17 grams, Sugar 3 grams
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.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 62.1 kcal, Carbohydrate 5.5 g, Protein 9.1 g, Fat 0.8 g, SaturatedFat 0.1 g, TransFat 0.1 g, Cholesterol 71.4 mg, Sodium 327 mg, Fiber 1.6 g, Sugar 2.1 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
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.
BARBECUED SHRIMP IN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce.
- Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
- To eat, wrap shrimp in lettuce with cucumber.
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.
SHRIMP LETTUCE WRAPS
Light Greek-flavored shrimp lettuce wraps.
Provided by Ashley DeStefano
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
- Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.9 g, Cholesterol 215.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 9.1 g, Sodium 1022.9 mg, Sugar 3.5 g
SAMBAL SHRIMP LETTUCE WRAPS
If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead, thread the shrimp onto a skewer after marinating.
Provided by Molly Baz
Categories Bon Appétit Dinner Seafood Shellfish Shrimp Chile Pepper Hot Pepper Honey Sesame Oil Cucumber Lettuce Mint Peanut
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
- Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
- Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).
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