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 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
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.
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
LOW CARB SHRIMP LETTUCE WRAPS
Steps:
- Prepare the shrimp by removing the tails and veins. I like to rinse my shrimp as well. Place the shrimp in a large zip top bag(s) or similar container.
- In a medium mixing bowl, whisk together one tablespoon of the olive oil with the minced garlic and seasonings. Pour this over the shrimp, zip the top of the bag, and toss as needed to cover the shrimp. Then refrigerate the bag with the shrimp for at least 20 minutes.
- When you are ready to cook the shrimp, heat the remaining olive oil in large skillet. Cook the shrimp until they turn pink, flipping as needed, (should take about four to five minutes)
- To assemble your wraps simply place the cooked shrimp with the other ingredients on top of lettuce leaves. Add the remaining and any optional ingredients as desired along with any additional seasonings. Serve with low carb salad dressing or dipping sauce or as desired
Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Protein 16 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 191 mg, Sodium 590 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SESAME-LIME SHRIMP SALAD WITH LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 8m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the honey, soy, lime juice and oils in a medium bowl. Add cucumbers and shrimp and toss to coat. Season the salad with salt and garnish with sesame seeds. Serve shrimp with lettuce, to wrap and crunch on spoonfuls of salad.
SHRIMP SALAD LETTUCE WRAPS
Shrimp Salad Lettuce Wraps are a healthy and low carb dinner idea, flavorful shrimp salad paired with refreshing lettuce wraps
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 11
Steps:
- Cut the shrimp into smaller pieces and put them in a bowl. Add the mayo, dijon mustard, lemon juice, chives, fresh dill, minced celery, Old Bay seasoning, garlic and hot sauce. Stir until combined.
- Place the shrimp salad in the fridge for about an hour. Once ready to serve separate the lettuce leaves and put some of the shrimp salad into each lettuce wrap.
Nutrition Facts : Calories 207 kcal, ServingSize 1 serving
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