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
EASY CHICKEN SALAD WITH SHRIMP RECIPE ON LETTUCE BOATS
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
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
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
BUFFALO SHRIMP LETTUCE WRAPS
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
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
Number Of Ingredients 16
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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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.
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- In a medium plastic or glass mixing bowl place the shrimp. Note: I like to cut each shrimp into about 3-4 pieces (they “cook” quicker and I think it’s easier to eat on a chip), but you could leave them whole.
- Squeeze enough lime, lemon and orange juice to cover the shrimp. Note: you do not have to use all three citruses, but if you are only using one, go with the lime. Allow shrimp to sit in the citrus until they are no longer opaque or translucent. About 10-15 minutes.
- While the shrimp are cooking, chop all your veggies. I like to chop everything (except the avocado) pretty small so that when you take a scoop with the chip you get a little bit of everything.
- Once the shrimp are cooked, discard some of the juice at least half then add in the tequila. Mix in the veggies, a large pinch of salt and the cilantro. You want some juice for the veggies to marinate but you don’t want everything swimming. Taste and adjust salt accordingly.
SHRIMP LETTUCE WRAPS RECIPE - WELL SEASONED STUDIO
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.
SHRIMP SALSA VERDE SALAD BOATS - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
5/5 (10)Calories 197 per servingTotal Time 15 mins
- In a large mixing bowl combine: cooked shrimp, salsa verde, lime juice, and sea salt. Stir, cover and refrigerate for 10 to 15 minutes.
- Add to a food processor: shrimp salsa mixture, black pepper, and mayonnaise. Pulse just a couple times until mixed.
- Fill endive leaves or other lettuce cups (can use romaine or butter lettuce cups) with shrimp salad mixture.
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.
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