Grilled Shrimp Lettuce Wraps.
Grilled shrimp, fresh corn, fresh herbs and feta cheese served in bibb lettuce leaves. These shrimp lettuce cups are summery, flavor packed and a crowd pleaser.
Are you as excited about the fresh corn-on-the-cob as I am? I can’t get enough of the sweet summer corn right now. It’s so sweet and tender that you can eat it raw. We are loving it all ways – grilled whole, steamed and, of course in all sorts of different corn salads.
What’s in this corn salad?
The corn salad in these shrimp lettuce wraps combines:
- sweet fresh corn
- lime juice
- rice vinegar
- extra virgin olive oil
This corn salad is fresh, light and perfect for summer. It comes together in minutes – the most time consuming part is boiling the corn for a few minutes.
Then, you’ll top the corn salad with cumin and garlic spiced grilled shrimp for a summer dish that is pure perfection. This is one of those rare salads that’s also good the next day. You can make the corn salad the day before, then when you’re ready to serve it, fire up the grill for the shrimp and top the corn salad with the shrimp.
These shrimp lettuce cups work wonderfully as a handheld party app – or it will serve 4 for dinner along with lots of crusty warm bread and butter. This is a nutrient-packed dish that everyone in the family (and beyond!) will love.
Also, if you prefer, you can also skip the lettuce leaves and serve this shrimp and corn salad over rice instead.
Are these grilled shrimp lettuce wraps healthy?
You betcha! This shrimp lettuce wrap recipe is packed with nutrients – protein, fiber, tons of vitamins and minerals and antioxidants.
What about shrimp? Is shrimp healthy?
Shrimp provides an excellent source of protein (needed for muscle health), selenium (critical for heart, immune and thyroid health) and iodine (essential for thyroid health) and other essential nutrients – like Vitamin B12, zinc, copper, omega-3s as well as astaxanthin (an antioxidant that gives shrimp it’s pink/red color). And, don’t worry about the “high” level of cholesterol in shrimp. Research has shown that it’s really the saturated and trans fats in our diet that affect our blood cholesterol, not the amount of cholesterol consumed.
What kind of shrimp should I buy?
Frozen shrimp are your best bet, as the majority of “fresh” shrimp you see at your seafood counter have been previously frozen. Frozen shrimp thaws quickly under cold running water. We buy shell-on uncooked (raw) deveined shrimp – for the best flavor and texture. Also, nothing should be added to your shrimp – no phosphates, preservatives, etc. The ingredient label should list shrimp and shrimp only.
For this recipe, I used colossal (very large!) shrimp – about 12-14 per shrimp per pound. You can use any size shrimp you’d like.
Are shrimp a sustainable seafood?
To make sure you’re buying sustainably grown and harvested shrimp, check out the Monterey Bay Aquarium’s Seafood Watch at seafoodwatch.org. You can also look for shrimp that’s been eco-certified by a third party, such as the Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP).
Here’s how to make these Grilled Shrimp Lettuce Wraps:
Grilled Shrimp Lettuce Wraps
For the corn salad
- 4 ears fresh corn husked
- 1 bunch scallions trimmed and thinly sliced
- 1/2 bunch cilantro roughly chopped
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons seasoned rice vinegar
- 2 limes, juice of
- 1/4 teaspoon Freshly ground black pepper
- 1/2 cup feta cheese crumbled
- 1 head Bibb lettuce separated into leaves
For the grilled shrimp
- 1 lb raw colossal shrimp patted dry (12-14 count per pound)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Bring a large pot of water to a boil. Add corn and cook 3-6 minutes, or until tender. Remove corn from pot and let cool slightly.
- Preheat grill to high heat. Clean and oil grates. Drizzle shrimp with olive oil, sprinkle with cumin, salt, garlic and pepper on both sides.
- Cut corn off the cobs with a sharp knife. Place kernels into a large bowl. Add scallions, cilantro, olive oil, rice vinegar, lime juice and freshly ground black pepper. Stir to combine. Gently stir in crumbled feta cheese. Set aside.
- Reduce grill heat to medium high heat. Place shrimp onto grill. Grill shrimp for 2-3 minutes on each side or until opaque and cooked through. Remove from grill.
- Scoon corn salad into bibb lettuce leaves. Top each lettuce cup with a grilled shrimp. Serve.
PIN these grilled shrimp lettuce cups for later:
Looking for more easy shrimp recipes?