SHRIMP LETTUCE WRAPS RECIPE
Light and delicious shrimp lettuce wraps loaded with flavor from crunchy vegetables, fresh herbs, and a drizzle of sauce. Ready in about 10 minutes! The best lettuce to use for lettuce wraps is butter lettuce (also called bibb or Boston bibb lettuce). Choose larger, sturdier leaves that will hold up under all the toppings. Serve lettuce wraps by themselves for a light lunch or appetizer, or alongside a white bean salad or potato salad for something heftier.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Make the tahini green goddess dressing according to this recipe.
- Prepare and slice the vegetables and set them aside.
- Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
- Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
- Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you're using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
- Serve the lettuce wraps with a bit more of the green goddess dressing on the side.
Nutrition Facts : Calories 62.1 kcal, Carbohydrate 5.5 g, Protein 9.1 g, Fat 0.8 g, SaturatedFat 0.1 g, TransFat 0.1 g, Cholesterol 71.4 mg, Sodium 327 mg, Fiber 1.6 g, Sugar 2.1 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
SPICY SHRIMP WRAPS
Here's a quick and easy recipe from Frankie Allen Mann of Warrior, Alabama that's deliciously big on seafood flavor and the sunny sweetness of mango. Coated with tasty taco seasoning, the cooked shrimp are tucked inside a tortilla wrap, along with coleslaw and dressed-up bottled salsa.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.
Nutrition Facts : Calories 374 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 1010mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 7g fiber), Protein 20g protein.
GUMP SHRIMP WRAPS
After my friend Edith Gump and I left the nail parlor- she was excited to make this delicious BBQ Shrimp Wrap for our cocktail hour. Which lasted three hours. While they are delicious wraps... after our third glass of Grey Goose she was having a little trouble using her new two inch red nail extensions... so she just skewered them and ate them right off of her fingers. She admitted to stealing the recipe off of Food Network but was too drunk to remember from which chef. She is such a lush. Note: Prep time assumes you are sober.
Provided by Pot Scrubber
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a grill pan or heavy skillet over high heat.
- Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper.
- Mix marmalade and barbecue sauce.
- Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
- To eat, wrap shrimp in lettuce with cucumber.
Nutrition Facts : Calories 169.1, Fat 1.6, SaturatedFat 0.3, Cholesterol 43.5, Sodium 573.7, Carbohydrate 32.8, Fiber 1.2, Sugar 25.1, Protein 7
MEDITERRANEAN SHRIMP WRAPS
I saw this being made on a Robin Miller episode on Food Network. I printed out the recipe and it's been sitting in my "to do" pile for quite a while. We finally tried it tonight for dinner and were delighted at how all the flavors blended together and it just couldn't be any easier or more versatile. You can make your own basil pesto, of course, and use any flavor of tortilla, or just use plain (we used spinach). The original recipe called for canned artichoke but we don't like those and so I used marinated artichokes in the jar and rinsed the oil off, then squeezed them dry in a paper towel. The sun-dried tomatoes added a lovely bite of flavor, I do not recommend leaving them out. These will make a really nice, light summer meal served with a couscous salad, or some other Mediterranean type salad.
Provided by Hey Jude
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread 1 Tablespoon of pesto on each of the tortillas.
- Top evenly with the spinach, shrimp, artichoke hearts and sun-dried tomatoes and roll up.
Nutrition Facts : Calories 173.7, Fat 2.9, SaturatedFat 0.7, Sodium 668.1, Carbohydrate 33.3, Fiber 9.1, Sugar 4.2, Protein 7.8
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
CAJUN SHRIMP WRAPS
Got this from Ragu Pasta Sauce. Add more cajun seasoning or even red pepper flakes if you like things hotter.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice according to the package directions.
- In a 12-inch skillet, heat oil over medium-high heat.
- Saute shrimp, onion, garlic, and cajun seasoning for 3 minutes or until the shrimp turn pink.
- Add pasta sauce; stir until heated through.
- Add cooked rice and stir to mix.
- Spoon 1/2 cup filling onto each tortilla; roll up and serve warm.
SHRIMPIN DIPPIN BROTH - BUBBA GUMP SHRIMP CO.
This is one recipe I NEVER want to lose! Prepared on Eyewitness News Midday by Dave Trombetta of the Bubba Gump Shrimp Co. so it's definitely OK to post & share. This is one of the most delicious Shrimp recipes. I love it because you get plenty of broth to sop up with your bread, and it's SO flavorful. Definitely Cajun, so not for people who don't like spicy food. Enjoy & please post reviews! Cooking time may vary, based on type of rice you choose to serve, so cooking time does not include rice cooking time. Preparation time assumes you have shrimp that has been peeled and deveined for you. Cooks very quickly! I made this recently and doubled it, but I found that the flavor was diluted. If anyone makes this and is able to successfully double/triple the recipe with the same amount of flavor, pls post in your comment/review. I personally would like to have MORE broth than what this makes just like you get at the restaurant. It is spicy!
Provided by DoveChocolatierinKY
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare the broth:.
- Sauté pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.
- Add remaining ingredients.
- Bring to boil.
- Turn down to simmer and leave on stove until ready to serve.
- Shrimp preparation:.
- Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning and garlic, and cook to medium rare.
- Add the broth and bring to a simmer.
- Serve in large bowl over rice with baguette and lemon wedges.
THAI SHRIMP WRAPS
This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing...
Provided by teresas
Categories Lunch/Snacks
Time 10m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
- Sprinkle with seasonings, if desired.
- Roll up securely and serve.
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