Best Grilled Shrimp Lettuce Wraps 939374 Recipes

GRILLED SHRIMP LETTUCE CUPS WITH CREAMY HERB SAUCE

Steps:

• Preheat a grill to medium high.
• Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
• Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
• Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
• Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.

SAMBAL SHRIMP LETTUCE WRAPS

Steps:

• Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
• Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
• Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).

GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE

Steps:

• Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
• Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
• Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.