Shrimp Salad Lettuce Wraps were a perfectly perfect recipe on this hot July day!
The goal here was a light and refreshing dinner that I didn’t have to actually cook since it’s like a thousand degrees right now.
I rarely buy the already cooked shrimp but it was a huge time saver and convenient.
And I happily avoided turning on the stove or oven.
How to Make Shrimp Salad Lettuce Wraps
This is a pound and a half of already cooked shrimp.
I bought the two pound bag and my son enjoyed the other half pound with a little lemon.
One of his favorite foods is for some reason “cold shrimp with lemon”.
You can leave the shrimp whole, but I like smaller pieces so I cut each of these jumbo shrimp into three pieces.
To the bowl with the shrimp add 1/4 cup mayo, which I know is not quite “light and refreshing” but it’s such a small amount.
You could use nonfat plain Greek yogurt if you prefer.
Also a Tbsp each of dijon mustard, lemon juice, fresh dill, and chives.
Then 2 ribs of minced celery, a tsp of Old Bay, garlic paste, and a few dashes of hot sauce.
I was pretty excited about the fresh dill and chives because they came from my garden 🙂
Once it’s all in the bowl just mix it together.
Taste for seasoning to make sure you like the flavor.
Everyone likes different flavors so you might chose to add more lemon juice, herbs, or Old Bay.
Refrigerate for about an hour before serving.
Once it’s nice and cold, and the flavors have had some time to become one, it’s time to make some lettuce wraps!
You’ll need a head of Boston or Bibb lettuce.
Just tear off the pieces of lettuce and place on a plate.
Scoop some of the shrimp salad into each and dinner is served!
I enjoyed my Shrimp Salad Lettuce Wraps with extra lemon on the side 🙂
If you don’t want this as a wrap, you could serve the shrimp salad over some shredded lettuce so it’s more of a salad.
If you like Shrimp Salad Lettuce Wraps, you might also like these recipes…
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Shrimp Salad Lettuce Wraps
Shrimp Salad Lettuce Wraps are a healthy and low carb dinner idea, flavorful shrimp salad paired with refreshing lettuce wraps
- 1 1/2 pounds cooked shrimp
- 1/4 cup mayo
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp chopped chives
- 1 Tbsp chopped fresh dill
- 2 ribs celery minced
- 1 tsp Old Bay seasoning
- 1 tsp garlic paste (or 1 garlic cloves finely minced)
- a few dashes of hot sauce
- 1 head Boston or Bibb lettuce
Cut the shrimp into smaller pieces and put them in a bowl. Add the mayo, dijon mustard, lemon juice, chives, fresh dill, minced celery, Old Bay seasoning, garlic and hot sauce. Stir until combined.
Place the shrimp salad in the fridge for about an hour. Once ready to serve separate the lettuce leaves and put some of the shrimp salad into each lettuce wrap.