Grilled Shrimp Lettuce Wraps Recipes

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GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE



Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 pound large shrimp (about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh cilantro leaves
1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
One 1-inch piece fresh ginger, peeled and chopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt

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



Shrimp Lettuce Wraps Recipe image

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

1 Tahini Green Goddess Dressing 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

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



Grilled Chimichurri Shrimp Wraps image

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

Half a 15-ounce bag frozen french fries
1 pound 16-20 shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon steak seasoning
1 cup chimichurri sauce
2 roasted garlic naan breads
1/3 cup roasted garlic aioli
1 cup arugula
1 avocado, diced
1 vine-ripened tomato, diced
1/2 cup jarred pickled red onion

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



Bibb Lettuce and Shrimp Wraps image

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

1/4 teaspoon salt
2 tablespoons dry sherry
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Juice and zest of 1 lemon
12 to 16 medium Bibb lettuce leaves, thoroughly washed
1/4 cup dry-roasted peanuts, coarsely chopped
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, peeled, minced
1 red onion, peeled, halved and thinly sliced
Small bunch fresh thyme, tied with string
Sea salt and freshly ground black pepper
1 tablespoon finely grated fresh ginger
1 tablespoon extra-virgin olive oil
12 U-10 shrimp, each cut into 3 equal pieces
1/2 teaspoon paprika

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



Barbecued Shrimp in Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

16 jumbo shrimp, peeled and deveined
Light oil, such as vegetable oil, for drizzling
1 teaspoon crushed red pepper flakes
Salt and pepper
1/3 cup orange marmalade, eyeball it
1/2 cup hoisin barbecue sauce, available on the Asian foods aisle
Bibb lettuce, for wrapping
1/4 cucumber, julienne slice

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



Sticky Caramelized Shrimp Lettuce Wraps image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

1 tablespoon vegetable oil
6 cloves garlic
1⁄2 teaspoon roasted chile powder or red chili flakes
1 pound peeled and deveined large shrimp
Kosher salt
1⁄4 cup packed light brown sugar
1 teaspoon fresh lime juice, lemon juice or white vinegar
2 tablespoons fish sauce
1 tablespoon light soy sauce
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup unsalted roasted peanuts, chopped
2 scallions, thinly sliced
Quick Pickles (see recipe below)
12 Bibb or Boston lettuce leaves
1⁄2 English cucumber, peeled and cut into 2-inch matchsticks
Fresh cilantro leaves
2 cups cooked jasmine rice, warmed (optional)
1/2 cup apple cider vinegar
1/2 cup hot water
2 tablespoons granulated sugar
Kosher salt
2 medium carrots, peeled and julienned
8 medium red radishes, julienned

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



Shrimp Lettuce Wraps image

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

2 tablespoons butter
½ red bell pepper, chopped
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
½ tablespoon Greek seasoning
½ cup sliced cherry tomatoes, or to taste
½ cucumber, halved and sliced
1 (4 ounce) can sliced black olives
1 head romaine lettuce, separated into individual leaves
½ cup feta cheese, crumbled

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



Sambal Shrimp Lettuce Wraps image

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

1/2 cup hot chili paste (such as sambal oelek)
1/4 cup honey
1/4 cup unseasoned rice vinegar
4 tsp. toasted sesame oil, divided
1 1/2 lb. large shrimp
Kosher salt
1-2 Tbsp. vegetable oil
2 Persian cucumbers, thinly sliced into rounds
Flaky sea salt
2 heads of Bibb lettuce, leaves separated, covered, chilled
1/2 cup mint sprigs
1/2 cup crushed salted, dry-roasted peanuts

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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