Grilled Shrimp Lettuce Wraps

Grilled shrimp, fresh corn, fresh herbs and feta cheese served in bibb lettuce leaves. These lettuce wraps are summery, flavor packed and a crowd pleaser.

5 from 1 vote

Print Recipe

Total Time 25

Course Appetizer

Cuisine American

Servings

Calories 177 kcal

Ingredients

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

Instructions

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.

Nutrition

Calories: 177kcalCarbohydrates: 11gProtein: 15gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 151mgSodium: 700mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 873IUVitamin C: 12mgCalcium: 147mgIron: 2mg

Keyword Grilled Shrimp Lettuce Wraps

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