5 from 24 votes
Shrimp Lettuce Wraps Recipe
Shrimp Lettuce Wraps combine seasoned, quickly sautéed shrimp with fresh vegetables and herbs, wrapped in tender butter lettuce leaves. Dressed with a tangy tahini green goddess dressing, these wraps balance savory shrimp flavor with crisp, fresh textures. They work well as a light lunch, appetizer, or part of a larger meal and can be customized with different proteins or accompaniments.
Prep Time
6 mins
Cook Time
3 mins
Servings:
4
people
Calories:
621 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 tahini green goddess dressing use this recipe
- 1 Persian cucumber halved lengthwise and thinly sliced into half moons, or 1/4 English cucumber
- ½ cup cherry tomatoes halved
- 2 bell pepper sliced into rings, baby
- 1 to 2 green onion trimmed, whites and greens chopped
- ½ cup basil leaves cilantro, or parsley
- 8 to 10 ounces Shrimp peeled and deveined, large
- kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- extra virgin olive oil
- ½ lemon
- 1 butter lettuce or other artisan lettuce
Instructions
- 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.
Cup of Yum
Notes
- Prepare the tahini green goddess dressing and slice vegetables up to a day ahead, storing each airtight in the fridge to save time.
- Store leftover vegetables for up to 4 days and cooked shrimp for 2 to 3 days refrigerated; reheating shrimp is not recommended to avoid toughness.
- Butter lettuce is ideal for wrapping, though large romaine leaves can substitute if needed.
- Shrimp cooks quickly; remove from heat as soon as it turns pink to prevent overcooking since residual heat continues cooking after removal.
- Other proteins like leftover chicken gyro, baked salmon, or Greek-style meatballs can replace shrimp for variation.
- Add pickled turnips or preserved lemons to introduce more color and tang.
- Serve as a light lunch or appetizer or alongside hearty salads for a fuller meal.
Nutrition Information
Calories
62.1kcal
(3%)
Carbohydrates
5.5g
(2%)
Protein
9.1g
(18%)
Fat
0.8g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.1g
(1%)
Trans Fat
0.1g
(5%)
Cholesterol
71.4mg
(24%)
Sodium
327mg
(14%)
Potassium
295.2mg
(6%)
Fiber
1.6g
(6%)
Sugar
2.1g
(4%)
Vitamin A
2191.2IU
(44%)
Vitamin C
32.3mg
(36%)
Calcium
65.4mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 621
% Daily Value*
| Calories | 62.1kcal | 3% |
| Carbohydrates | 5.5g | 2% |
| Protein | 9.1g | 18% |
| Fat | 0.8g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71.4mg | 24% |
| Sodium | 327mg | 14% |
| Potassium | 295.2mg | 6% |
| Fiber | 1.6g | 6% |
| Sugar | 2.1g | 4% |
| Vitamin A | 2191.2IU | 44% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 65.4mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.