Shrimp Lettuce Boats Recipes

SHRIMP MANGO LETTUCE CUPS

Shrimp Mango Lettuce Cups image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Zest of 1 lemon and juice of 1/2 lemon
1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
6 Bibb or butter lettuce cups
Minced fresh chives, for serving

Steps:

In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
Add the avocado to the bowl with the rest of the dressing.
Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

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

Ingredients

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

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

Ingredients

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

BUFFALO SHRIMP LETTUCE WRAPS

Buffalo Shrimp Lettuce Wraps image

This recipe is sponsored by SeaPak®. Starting with frozen popcorn shrimp is a clever shortcut for this dish. Simply bake them until crispy then toss in a quick Buffalo sauce to pile high in crispy lettuce cups. The toppings channel familiar Buffalo-style accompaniments with chopped celery and carrots, crumbles of blue cheese and a drizzle of creamy ranch dressing.

Provided by Samantha Seneviratne

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

One 18-ounce package frozen popcorn shrimp, such as SeaPak® Popcorn Shrimp
3 tablespoons unsalted butter
1/3 cup hot sauce
2 celery stalks, finely diced
1/4 cup celery leaves
1 large carrot, peeled and finely diced
1/2 lime, juiced
Kosher salt and freshly ground black pepper
1 large head butter lettuce, separated into 12 to 14 large leaves
Crumbled blue cheese, for serving
Ranch dressing, for serving

Steps:

Prepare the popcorn shrimp according to the package directions for the oven.
Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.
Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.
Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.
To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.

SHRIMP LETTUCE BOATS

Shrimp Lettuce Boats image

Number Of Ingredients 16

Ingredients

1 head Napa cabbage (leaves and spines removed, rolled and finely chopped)
1 cup Grated carrots
1/2 cup Edamame
1/2 bunch cilantro
1 piece Red bell pepper
1 bunch scallions
1 bag Snow peas, trimmed and thinly sliced on the diagonal
6 pieces Mint leaves
12 pieces Romaine leaves
1 piece Lime Wedges
1/2 cup Peanuts chopped
1 pound Shrimp, deveined and shelled
1 teaspoon Salt
1/2 teaspoon Red pepper flakes
3 pieces Bay leaves
1 piece Lemon

Steps:

1. Bring a sauce pan of water to a boil. Add salt, red pepper flakes, bay leaves and lemon. Add ship and turn off the heat. Cook until done. Strain off water and cool. Cut shrimp into three pieces.
2. Combine all ingredients except mint in a large bowl and toss to combine. At this point, the mix will hold for a couple of days in the fridge. For service, add fresh mint, a spritz of s & p, diced shrimp and just enough mango ginger dressing to moisten. Mound mix into Romaine boats and garnish with additional chopped cilantro, chopped peanuts and black sesame seeds. Provide lime wedges and small ramekins of dressing.

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