Shrimp Lettuce Boats Recipes

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SHRIMP LETTUCE WRAPS



Shrimp Lettuce Wraps image

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

1/4 cup reduced-sodium soy sauce
3 tablespoons lime juice
2 tablespoons plus 1 teaspoon apricot preserves
2 tablespoons water
2 garlic cloves, minced
1/4 teaspoon ground ginger
2 medium carrots
6 green onions
3 teaspoons olive oil, divided
1 pound uncooked medium shrimp, peeled and deveined
1 large sweet red pepper, chopped
2 cups hot cooked rice
8 large lettuce leaves

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

EASY CHICKEN SALAD WITH SHRIMP RECIPE ON LETTUCE BOATS



Easy Chicken Salad with Shrimp Recipe on Lettuce Boats image

This is the best chicken salad recipe with shrimp on lettuce boats that you will ever try! It's perfect for the keto lifestyle and the flavor is amazing!

Provided by LCI Team

Categories     Appetizer

Time 5m

Number Of Ingredients 10

1 cup of cooked chicken (shredded)
1 cup of cooked shrimp (roughly chopped)
1 stalk of celery (finely chopped)
1/3 cup of mayonnaise
1 teaspoon of creole seasoning
1/2 cup of red pimentos (diced)
2 teaspoon of lemon juice
salt and pepper to taste
green onions (chopped, to garnish)
romaine lettuce leaves

Steps:

  • In a medium bowl mix all ingredients, except for romaine lettuce and green onions.
  • Spoon shrimp mixture over lettuce leaves, garnish with green onions and serve immediately.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 0.9 g, Protein 3.3 g, Fat 2.9 g, Fiber 0.4 g, Sugar 0.4 g, Calories 43 kcal

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

BUFFALO SHRIMP LETTUCE WRAPS



Buffalo Shrimp Lettuce Wraps image

This recipe is sponsored by SeaPak®. Starting with frozen popcorn shrimp is a clever shortcut for this dish. Simply bake them until crispy then toss in a quick Buffalo sauce to pile high in crispy lettuce cups. The toppings channel familiar Buffalo-style accompaniments with chopped celery and carrots, crumbles of blue cheese and a drizzle of creamy ranch dressing.

Provided by Samantha Seneviratne

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

One 18-ounce package frozen popcorn shrimp, such as SeaPak® Popcorn Shrimp
3 tablespoons unsalted butter
1/3 cup hot sauce
2 celery stalks, finely diced
1/4 cup celery leaves
1 large carrot, peeled and finely diced
1/2 lime, juiced
Kosher salt and freshly ground black pepper
1 large head butter lettuce, separated into 12 to 14 large leaves
Crumbled blue cheese, for serving
Ranch dressing, for serving

Steps:

  • Prepare the popcorn shrimp according to the package directions for the oven.
  • Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.
  • Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.
  • Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.
  • To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.

SHRIMP LETTUCE BOATS



Shrimp Lettuce Boats image

Number Of Ingredients 16

1 head Napa cabbage (leaves and spines removed, rolled and finely chopped)
1 cup Grated carrots
1/2 cup Edamame
1/2 bunch cilantro
1 piece Red bell pepper
1 bunch scallions
1 bag Snow peas, trimmed and thinly sliced on the diagonal
6 pieces Mint leaves
12 pieces Romaine leaves
1 piece Lime Wedges
1/2 cup Peanuts chopped
1 pound Shrimp, deveined and shelled
1 teaspoon Salt
1/2 teaspoon Red pepper flakes
3 pieces Bay leaves
1 piece Lemon

Steps:

  • 1. Bring a sauce pan of water to a boil. Add salt, red pepper flakes, bay leaves and lemon. Add ship and turn off the heat. Cook until done. Strain off water and cool. Cut shrimp into three pieces.
  • 2. Combine all ingredients except mint in a large bowl and toss to combine. At this point, the mix will hold for a couple of days in the fridge. For service, add fresh mint, a spritz of s & p, diced shrimp and just enough mango ginger dressing to moisten. Mound mix into Romaine boats and garnish with additional chopped cilantro, chopped peanuts and black sesame seeds. Provide lime wedges and small ramekins of dressing.

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