Best 3 Shrimp Lettuce Wraps Rachael Ray Recipes

**Shrimp Lettuce Wraps: A Flavorful and Healthy Appetizer or Light Meal**

Shrimp lettuce wraps are a delightful and versatile dish that can be served as an appetizer or a light meal. They are packed with fresh, flavorful ingredients, including succulent shrimp, crisp lettuce cups, and a variety of aromatic herbs and spices. The zesty dressing, made with a blend of soy sauce, rice vinegar, sesame oil, and ginger, adds a perfect balance of tang and savory flavors. These lettuce wraps are not only delicious but also a healthier alternative to traditional fried appetizers. They are also incredibly easy to make, requiring minimal preparation and cooking time. With options for air-frying, pan-frying, or boiling the shrimp, you can customize these wraps to your liking and dietary preferences. Whether you're looking for a quick and easy weeknight dinner or an impressive party appetizer, these shrimp lettuce wraps are sure to satisfy your cravings. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create this vibrant and delicious dish!

Let's cook with our recipes!

SHRIMP LETTUCE WRAPS RECIPE

Shrimp Lettuce Wraps Recipe image

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

Ingredients

1 Tahini Green Goddess Dressing 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

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

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

SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing image

This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!)
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4

Steps:

Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
Place lettuce on a serving platter or pack in large plastic bag or container to travel.
To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. If you can, buy your shrimp from a reputable seafood market or fishmonger.
Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
Use a variety of vegetables: This will add flavor, color, and texture to your dish. Some good options include lettuce, cabbage, carrots, cucumbers, and bell peppers.
Make sure your sauce is flavorful: The sauce is what will really bring your dish together. Use a variety of spices and herbs to create a sauce that is both flavorful and complementary to the other ingredients in your dish.
Serve immediately: Shrimp lettuce wraps are best served immediately after they are made. This will prevent the lettuce from wilting and the shrimp from getting cold.

Conclusion:

Shrimp lettuce wraps are a delicious, healthy, and easy-to-make appetizer or main course. They are perfect for a quick and easy weeknight meal or for a special occasion. With a variety of flavors and textures, shrimp lettuce wraps are sure to please everyone at your table. So next time you are looking for a new and exciting recipe, give shrimp lettuce wraps a try!