Shrimp Lettuce Wraps
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.
- Prep time
- 6 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tahini Green Goddess Dressing, (use this recipe)
- 1 Persian Cucumber or ¼ English cucumber, (halved lengthwise and thinly sliced into half moons)
- ½ cup cherry tomatoes, (halved)
- 2 baby bell peppers, (sliced into rings)
- 1 to 2 green onions, (trimmed, whites and greens chopped)
- ½ cup Basil leaves, (cilantro, or parsley)
- 8 to 10 ounces large shrimp, (peeled and deveined)
- Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Extra virgin olive oil
- ½ lemon
- 1 head butter lettuce or other artisan lettuce you like
Instructions
- 1
Make the tahini green goddess dressing according to this recipe.
- 2
Prepare and slice the vegetables and set them aside.
- 3
Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
- 4
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.
- 5
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.
- 6
Serve the lettuce wraps with a bit more of the green goddess dressing on the side.