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Shrimp Lettuce Wraps

Shrimp Lettuce Wraps With Pineapple Coleslaw | YummyAddiction.com

I’m in love with these yummy shrimp lettuce wraps!! They look so adorable and colorful! Plus they are healthy, light and easy to make. Did I mention that I’m in love with them?

I made these cuties for my parents-in-law and they enjoyed them so much! It’s a great appetizer when you want to impress your guests. Believe me. They vanished so fast I barely got to taste them!

Shrimp Lettuce Wraps With Pineapple Pecan Coleslaw | YummyAddiction.com

These wraps are made with shrimp and pineapple pecan coleslaw. Yes, shrimp and pineapple in one dish. Something new for my taste buds and I was pleasantly surprised! Savory… Sweet… Tangy… Crunchy… Refreshing… It was like a paradise in my mouth!!

Healthy Shrimp Lettuce Wraps | YummyAddiction.com

I guess I have to use lettuce leaves as wraps more often. It’s nice to replace bread or tortillas sometimes! If you haven’t tried this trick before, I highly recommend to do that. It’s healthy & fun!

Shrimp Lettuce Wraps
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 wraps
 
Ingredients
  • 1 head of lettuce
  • 1 lb medium shrimp, peeled and deveined
For The Marinade:
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons olive oil
  • juice from 1 lime
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, finely grated
For The Coleslaw:
  • 2½ cups shredded cabbage (I used 1½ cups shredded white cabbage and 1 cup shredded red cabbage)
  • ½ cup grated carrots
  • 1 20-oz. can pineapple slices, drained and cut into chunks
  • 2 teaspoons sesame seeds
  • ⅓ cup toasted pecans, chopped
For The Vinaigrette:
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons lime juice
  • ¼ cup olive oil
  • 2 tablespoons honey
  • salt and freshly ground black pepper, to taste
Instructions
  1. For the marinade: combine soy sauce, olive oil, lime juice, honey, garlic and ginger in a zip-lock plastic bag and mix well. Add shrimp , seal and marinate in the refrigerator for 15 minutes.
  2. The coleslaw. In a large bowl, combine the cabbage, carrots, pineapple, sesame seeds and pecans. In a separate small bowl, whisk the vinegar, lime juice, olive oil, and honey. Toss the vegetable mixture with the vinaigrette and season with salt and black pepper.
  3. Heat a non-stick pan over medium-high heat. Add shrimp and cook on one side for 2 min. Turn over and cook for another minute or two, till all shrimp are pink and seared nicely (don't overcook them or they'll be rubbery!).
  4. To assemble lettuce wraps: divide lettuce into leaves. Drain coleslaw, place a pile of the mixture into each lettuce cup and top with 3-4 shrimp. Repeat process with remaining ingredients. Enjoy!
Notes
Assemble the wraps just before serving.

 

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3 Comments

  • Reply
    Rashon
    July 23, 2016 at 5:27 am

    You don’t mention what to do with the marinade in the recipe instructions.

  • Reply
    Rashon
    July 23, 2016 at 5:29 am

    Pardon me, it’s the vinegarette you don’t mention in the instructions.

    • Reply
      Jovita
      August 7, 2016 at 7:13 am

      Rashon, everything is actually written in the instructions, you might have missed it 🙂

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