Shrimp And Herb Lettuce Wraps Recipe By Tasty

SHRIMP LETTUCE WRAPS

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.

SHRIMP AND HERB LETTUCE WRAPS RECIPE BY TASTY

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!

SHRIMP 'N' MUSHROOM LETTUCE WRAPS

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.

SHRIMP LETTUCE WRAPS

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.

MATTHEWS SHRIMP LETTUCE WRAPS

Steps:

• 1) Dice portabella mushrooms and mix in crushed walnuts. place in a bowl to the side.
• 2) Dice onions and place in a bowl to the side.
• 3) mince garlic and place to the side.
• 4) Grill or sautee shrimp, then slice each cooked shrimp in half and put them aside.
• 5) Sautee onions in 1 part olive oil 1 part butter.
• 6) Place sauteed onions into a bowl and then sautee the mushrooms and walnuts in 1 part olive oil 1 part butter.
• 7) Add onions back into the pan once the mushrooms are sauteed, mixing the onions and walnut/mushroom mix together.
• 8) Put garlic into the pan along with the craked black pepper, the celery salt and the shrimp until everything is mixed and heated.
• 9) Remove from the heat and spoon the mixture into the butter lettuce leaves.

SINGAPORE LETTUCE WRAPS

Steps:

• Combine rice and broth in large saucepan. Bring to boil; reduce heat. Cover and simmer 20 to 25 minutes or until liquid is absorbed.
• Stir in chicken, bell pepper, green onion and cilantro. Let cool.
• Spoon rice mixture into lettuce leaves. Garnish with peanuts and drizzle with hot sauce, if desired.