Shrimp Salad Lettuce Cups Recipes
GRILLED SHRIMP LETTUCE CUPS WITH CREAMY HERB SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat a grill to medium high.
- Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
- Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
- Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
- Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.
SHRIMP AND ICEBERG LETTUCE SALAD
A very simple salad made with cooked shrimp, iceberg lettuce, fresh tomatoes and dressed with mayonnaise.
Provided by Deep South Dish
Categories Salads
Time 10m
Number Of Ingredients 8
Steps:
- Wash and drain the lettuce, but do not spin it. Tear it into bite sized pieces and set aside in a large lidded storage bowl.
- Heat the oil in a cast iron skillet over medium high heat, add the shrimp and sprinkle with Cajun seasoning and Old Bay.
- Sauté just until pink and set aside to cool.
- Toss lettuce with the mayonnaise.
- Top with the tomatoes and their juices, season with salt and pepper and add the cooled shrimp. Toss again.
- Serve immediately, or cover and refrigerate, giving it a toss every now and then to mix up. Better if it sits in the fridge for a little bit.
SHRIMP SALAD
Nice and pleasant way to eat and prepare shrimp. Serve this on a bed of Bibb lettuce cups and garnish with hard boiled eggs and tomatoes. Serve with herbed biscuits or warm crispy bread.
Provided by Manami
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Have all ingredients well chilled.
- Blend the first six ingredients thoroughly.
- Add remaining ingredients and toss lightly but well.
- Serve and enjoy!
Nutrition Facts : Calories 156.7, Fat 7.3, SaturatedFat 2.1, Cholesterol 154.9, Sodium 940.8, Carbohydrate 6, Fiber 0.8, Sugar 1.9, Protein 16.6
SHRIMP SALAD LETTUCE CUPS
Our home economists make a simple-to-prepare shrimp salad and serve it on endive leaves for a from-the-sea version of lettuce wraps.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf; arrange on a platter. Refrigerate until serving.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 179mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.
SHRIMP MANGO LETTUCE CUPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
- Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
- Add the avocado to the bowl with the rest of the dressing.
- Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
- To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.
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SHRIMP SALAD IN LETTUCE CUPS RECIPE - WOMAN'S DAY
From womansday.com
Cuisine AmericanEstimated Reading Time 1 minServings 4Total Time 30 mins
- Roughly chop the shrimp. In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, horseradish, Tabasco, and 1/4 teaspoon pepper.
SHRIMP SALAD LETTUCE CUPS RECIPES
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SHRIMP REMOULADE LETTUCE CUPS - GYPSYPLATE
From gypsyplate.com
5/5 (9)Total Time 15 minsCategory Appetizer RecipesCalories 394 per serving
- Add lemon, bay leaves, chili flakes, salt and Worcestershire sauce to large potful of water. Bring to boil and simmer for 10 minutes to allow flavors to seep into the water.
- Add shrimp to water and cook until opaque, 2-4 minutes depending upon the size of the shrimp. Drain in colander and immediately place shrimp in ice water bath.
SIMPLE SHRIMP SALAD – GOOD DINNER MOM
From gooddinnermom.com
Estimated Reading Time 4 mins
- Rinse pre-cooked shrimp in a colander (see notes if cooking the shrimp yourself) under cold water, removing any shells, veins, or tails as necessary. Cut shrimp in half lengthwise and then cut each half into thirds. Set aside.
- In a medium bowl, add all the remaining ingredients. Taste and adjust salt and pepper or add more of any ingredients you want to, like hot sauce or mustard.
- Serve the shrimp salad either on bib lettuce cups as a salad main dish, or on toasted, buttered buns (see next step) with the lettuce also on the bun for a sandwich.
PAD THAI SHRIMP LETTUCE CUPS - PALEOMG
From paleomg.com
4.8/5 (11)Total Time 25 minsEstimated Reading Time 5 mins
- Place a large saute pan over medium heat. Add ghee. Once heat, pat shrimp dry and sprinkle with salt. Place in pan to cook for 3-4 minutes per side, until golden brown. Be sure to not crowd the pan – you may have to work in batches. Set shrimp aside on a plate then add the red bell peppers and onion to the pan. Cook until onion is translucent and red peppers begin to brown, then add garlic cloves and cook for another 2-3 minutes.
- Remove pan from heat and add shrimp back to the pan. Then add 1/2-3/4 of the sauce to the pan and toss until all shrimp are coated.
THAI-STYLE CHILLED SHRIMP LETTUCE CUPS
From thekitchenwhisperer.net
Author Bernice HillTotal Time 20 minsCategory WrapsCalories 150 per serving
- Add 2-3 shrimp down (this will depend on how big your leaves are. Next, add on a pinch of microgreens/cilantro or green onions.
SHRIMP REMOULADE LETTUCE CUPS - THE DEFINED DISH
From thedefineddish.com
5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 15 mins
- Combine all of the remoulade ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.
- Bring a pot of water to a boil. Once boiling, add the shrimp and salt. Blanch shrimp for 3 minutes, until cooked through and pink. While the shrimp are cooking, make an ice bath by filling a large bowl with ice and water. When the shrimp are done cooking, immediately submerge the shrimp in the ice bath to stop the cooking. Drain shrimp and place in a large bowl. Pat dry to absorb some of the remaining moisture. (*skip this step if using pre-cooked shrimp)
SHRIMP SALAD - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (7)Category Appetizer, SaladCuisine AmericanCalories 272 per serving
- Combine the mayo ingredients together in a small bowl. Add in lemon juice and salt to taste, and add any other ingredients that you wish. Curry is excellent in this!
SHRIMP CAESAR SALAD LETTUCE WRAPS - THE CANDID APPETITE
From thecandidappetite.com
Servings 4-6Total Time 55 mins
- In a medium bowl, toss together the shrimp and the Cajun seasoning. Cover with plastic wrap and chill for at least 30 minutes.
- On a baking sheet, toss together the bread cubes with 1 tablespoon olive oil, a pinch of salt and pepper, garlic, onion, and Italian seasoning. Bake until golden brown and crispy, about 15 to 18 minutes. Remove from the oven and let cool.
- To make the dressing, combine the egg yolk, garlic, lemon juice, 1 or 2 anchovy fillets (depending on how you like them), a pinch of salt and pepper, Parmesan, and Worcestershire sauce in a small food processor. Blend until just beginning to come together. Then while the machine is running, drizzle in as much of the oil as needed to create a smooth thickened dressing. Transfer to a bowl and stir in the mayo, if using. Give it a taste and adjust seasoning if necessary, adding more salt or pepper if needed.
SHRIMP SALAD LETTUCE CUPS - FLAVOR FINDS
From flavorfinds.com
4.8/5 (4)Category Appetizers, EntreesServings 4
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Estimated Reading Time 1 min
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From pauladeen.com
Servings 5Total Time 5 mins
SHRIMP AND PINEAPPLE LETTUCE CUPS | BETTER HOMES & GARDENS
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5/5 (20)Total Time 20 minsServings 5Calories 179 per serving
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