Shrimp Salad Lettuce Wraps Recipes

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SHRIMP SALAD LETTUCE CUPS



Shrimp Salad Lettuce Cups image

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

1/3 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound cooked shrimp, chopped
1 green onion, sliced
2 tablespoons chopped celery
1 tablespoon diced pimientos
2 heads Belgian endive, separated into leaves

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



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

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.

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

LOW CARB SHRIMP LETTUCE WRAPS



Low Carb Shrimp Lettuce Wraps image

The easiest recipe for making keto and Low Carb Shrimp Lettuce Wraps. Optional peanut sauce recipe included for dipping.

Provided by SFD

Categories     Appetizer     dinner     lunch

Time 30m

Number Of Ingredients 6

1 lb Shrimp (-removed veins and tails)
2 tbsp Olive Oil (-divided)
2 tsp Garlic (-minced)
2 tsp Seasonings
Lettuce (-Bibb, Butter, or Romaine)
1 Avocado (-chopped or sliced)

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



Sesame-Lime Shrimp Salad with Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 8m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons honey
2 tablespoons soy sauce
1 lime, juiced
1 tablespoon vegetable oil
2 teaspoons sesame oil
1/4 seedless cucumber, peeled and chopped
1 pound cooked medium shrimp, tails removed
Salt
1 tablespoon toasted sesame seeds
1/2 head iceberg lettuce, cut into wedges

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 image

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

1 1/2 pounds cooked shrimp
1/4 cup mayo
1 Tbsp dijon mustard
1 Tbsp lemon juice
1 Tbsp chopped chives
1 Tbsp chopped fresh dill
2 ribs celery (minced)
1 tsp Old Bay seasoning
1 tsp garlic paste (or 1 garlic cloves finely minced)
a few dashes of hot sauce
1 head Boston or Bibb lettuce

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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