Bibb Lettuce And Shrimp Wraps Recipes

SAMBAL SHRIMP LETTUCE WRAPS

Sambal Shrimp Lettuce Wraps image

If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead, thread the shrimp onto a skewer after marinating.

Provided by Molly Baz

Categories Bon Appétit Dinner Seafood Shellfish Shrimp Chile Pepper Hot Pepper Honey Sesame Oil Cucumber Lettuce Mint Peanut

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup hot chili paste (such as sambal oelek)
1/4 cup honey
1/4 cup unseasoned rice vinegar
4 tsp. toasted sesame oil, divided
1 1/2 lb. large shrimp
Kosher salt
1-2 Tbsp. vegetable oil
2 Persian cucumbers, thinly sliced into rounds
Flaky sea salt
2 heads of Bibb lettuce, leaves separated, covered, chilled
1/2 cup mint sprigs
1/2 cup crushed salted, dry-roasted peanuts

Steps:

Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).

SHRIMP 'N' MUSHROOM LETTUCE WRAPS

Shrimp 'n' Mushroom Lettuce Wraps image

Here's a simple recipe for lettuce wraps that's a nutritious option for a luncheon or dinner party. For fun, serve the filling on a platter with lettuce leaves on the side, and let your guests wrap their own. -Mary Beth Vultee, Ocean Beach, North Carolina

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 22

Ingredients

1 tablespoon water
1 tablespoon lime juice
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
1/4 cup reduced-fat creamy peanut butter
1 tablespoon chopped jalapeno pepper
3/4 teaspoon minced fresh gingerroot
1 garlic clove, peeled
3/4 teaspoon sesame oil
3/4 teaspoon honey
1 pound uncooked medium shrimp, peeled, deveined and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil, divided
1 package (6 ounces) portobello mushrooms, coarsely chopped
1/2 cup chopped red onion
1 cup canned bean sprouts
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil
4 green onions, sliced
2 tablespoons chopped salted peanuts
8 Bibb or Boston lettuce leaves

Steps:

For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside., Sprinkle shrimp with salt and pepper. In a large nonstick skillet, saute shrimp in 1 teaspoon canola oil for 4-6 minutes or until shrimp turn pink; remove and keep warm. , In the same skillet, saute mushrooms and red onion in remaining oil for 5-8 minutes or until tender. Return shrimp to the pan. Add bean sprouts, cilantro and basil; cook and stir for 1 minute or until heated through. , Remove from the heat; stir in green onions and peanuts. Divide among lettuce leaves; drizzle each with 1 tablespoon sauce. Fold lettuce over filling.

Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 168mg cholesterol, Sodium 619mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SHRIMP AND HERB LETTUCE WRAPS RECIPE BY TASTY

Shrimp And Herb Lettuce Wraps Recipe by Tasty image

Here's what you need: black tiger shrimp, mayonnaise, fresh tarragon, fresh parsley, fresh dill, celery, paprika, garlic powder, onion powder, salt, bibb lettuce, fresh chives, lemons

Provided by SpongeTowels

Categories Lunch

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lb black tiger shrimp, fully-cooked, deveined and thawed
½ cup mayonnaise
½ bunch fresh tarragon, finely chopped
¼ bunch fresh parsley, finely chopped
¼ bunch fresh dill, finely chopped
2 stalks celery, finely chopped
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon salt
2 heads bibb lettuce, washed and seperated
½ bunch fresh chives, finely sliced
2 lemons, grilled, for squeezing

Steps:

Start by preparing your shrimp. Roughly chop the cooked shrimp into ½" pieces and add to a mixing bowl. Then add the mayo, tarragon, parsley, dill, celery, paprika, garlic powder, onion powder, and salt. Mix well to combine, then set aside and keep chilled. This can be done up to 2 hours before serving.
When ready to serve, separate the washed bibb lettuce into individual leaves. Place approximately a ⅓ cup of the shrimp mixture into the center of each piece of lettuce, then top with the finely sliced chives and a generous squeeze of grilled lemon juice. Enjoy!

BIBB LETTUCE WITH SHRIMP, ASPARAGUS, AND CHIVE AïOLI

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli image

Categories Salad Shrimp Asparagus Spring Chive Lettuce Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

2 cups mayonnaise
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
2 tablespoons water
2 garlic cloves, minced
2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces
4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
1 1/4 pounds cooked bay shrimp
3 cups halved cherry tomatoes

Steps:

Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.
Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)
Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.

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