Description
These Shrimp Lettuce Wraps are a light, fresh, and flavorful dish perfect for a quick lunch or a healthy appetizer. Featuring tender, seasoned shrimp cooked in a skillet and combined with crisp vegetables and fresh herbs, all wrapped in buttery lettuce leaves and drizzled with a vibrant tahini green goddess dressing, this recipe offers a perfect balance of textures and flavors in under 10 minutes.
Ingredients
Green Goddess Dressing
- 1 batch Tahini Green Goddess Dressing (prepared separately)
Vegetables and Herbs
- 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 and chopped (whites and greens)
- ½ cup basil leaves (or cilantro, or parsley)
Shrimp and Seasonings
- 8 to 10 ounces large shrimp, peeled and deveined
- Kosher salt, to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- ½ lemon, for squeezing over cooked shrimp
Lettuce Wrap Base
- 1 head butter lettuce or other artisan lettuce, leaves separated
Instructions
- Prepare the Green Goddess Dressing: Make the tahini green goddess dressing according to the referenced recipe. Set aside.
- Prep the Vegetables and Herbs: Slice the cucumber into half moons, halve the cherry tomatoes, slice the baby bell peppers into rings, chop the green onions, and pick or chop the basil leaves. Set all aside for assembly.
- Season the Shrimp: Pat the shrimp dry with a paper towel. Toss them in a bowl with kosher salt, garlic powder, and dried oregano until evenly coated.
- Cook the Shrimp: Heat 1 tablespoon of extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes, stirring occasionally, until the shrimp turn pink and opaque with no grey remaining. Immediately squeeze the juice of half a lemon over the cooked shrimp and remove from heat.
- Assemble the Lettuce Wraps: Take one butter lettuce leaf (or overlap two smaller leaves) and layer some of the prepared vegetables and fresh herbs on top. Add 1 to 2 shrimp on the veggies, and finish with a drizzle of the green goddess dressing.
- Serve: Arrange the shrimp lettuce wraps on a platter and serve with extra green goddess dressing on the side for dipping or additional topping.
Notes
- You can substitute the butter lettuce with iceberg or romaine for a different texture.
- For a spicier kick, add a pinch of red pepper flakes to the shrimp seasoning.
- Prepare the green goddess dressing ahead of time to save prep time.
- Ensure shrimp is cooked just until pink to avoid toughness.
- Use fresh, high-quality shrimp for best flavor and texture.