Lettuce wraps are a simply, healthy and light option for any lunch or dinner. This shrimp lettuce wrap recipe balances the lightness of cucumber and lemon with a little garlic and a stronger cheese, like feta or cotija.
8 ounces of large uncooked shrimp (peeled, tails on), thawed
1/4 cup chicken, seafood, or vegetable broth
4 cloves garlic, minced
2 tablespoons white wine vinegar
1 English cucumber, diced or 2 regular cucumbers peeled and diced (about 2 to 2 ½)
2 tablespoons chopped fresh dill
1 juice from small lemon (about 2 T)
salt and pepper to taste
8 pieces of green/red leaf or butter lettuce
crumbled feta or cotija cheese (optional)
Place chicken broth in a skillet and heat to medium-high heat. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
Remove shrimp from pan and set aside to cool. Add vinegar to skillet and let the sauce reduce to about a third.
When shrimp are cool enough to handle, remove all the tails and chop coarsely. Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper.
Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.
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