Shrimp and Cucumber Lettuce Wraps with Fresh Dill

Yep, more seafood.

I guess I should explain the sudden influx of fish and seafood recipes I’ve posted lately (with another one on its way). For the past several weeks I’ve been on a little diet. Cutting sugars and starches and whatnot.

Oh, and I lost 17 lbs that I’ve been carrying around for the past five years. Yippee!

So back to seafood. Why seafood? Because tilapia and frozen shrimp are relatively cheap, and I got sick of eating chicken.

Whether you’re on a diet or not, these lettuce wraps are a nice, fresh, healthy lunch (or light dinner) with a lot of flavor.

I should add here how much I love fresh dill. Especially with cucumbers.

The end.

Shrimp and Cucumber Lettuce Wraps with Fresh Dill


8 ounces of large uncooked shrimp (peeled, tails on), thawed
1/4 cup chicken, seafood, or vegetable broth
4 cloves garlic, minced
2 Tablespoons white wine vinegar
1 English cucumber, diced or 2 regular cucumbers peeled and diced (about 2 to 2 1/2 cups)
2 Tablespoons chopped fresh dill
juice from 1 small lemon (about 2 T)
salt and pepper to taste
6-8 pieces of green/red leaf or butter lettuce
crumbled feta or cotjia cheese (optional)


Place chicken broth in a skillet and heat to medium-high heat. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes. Remove shrimp from pan and set aside to cool. Add vinegar to skillet and let the sauce reduce to about a third.

When shrimp are cool enough to handle, remove all the tails and chop coarsely. Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.

Makes 6-8 lettuce cups or enough for 2-3 people.

from Perry’s Plate