Shrimp and Cucumber Lettuce Wraps with Fresh Dill
Yep, more seafood — Shrimp and Cucumber Lettuce Wraps, to be exact.
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 some kinds of white fish and frozen shrimp are relatively cheap, and I got sick of eating chicken.
Whether you’re on a diet or not, these cucumber 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
These Shrimp and Cucumber Lettuce Wraps are light and fresh and make a great lunch or easy weeknight dinner! Don’t forget the fresh dill!
Ingredients:
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)
Directions:
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
Congrats on the weight loss chica! Honestly, all of thought the past few weeks was how GOOD this food looks so it's nice to know that you can eat well while still losing weight. These wraps for example. Tons of flavor. tons of fun. Plus I think food always tastes better when you eat it with your hands.
These look lovely! I am a BIG fresh dill fan, especially with cucumber. I might just have to make these soon.
Your blog is so fun!
So, question about this diet. It's kinda random, but one time when I clicked on the link you gave me, it lead me to an awesome free video done by two twenty something people (Jeff and Jessica) about 5 foods that make you fat and what to eat while pregnant. Well, I went back the next day, and I swear it was a different link! Anyway, if the video I'm referencing is at all familiar to you, please let me know how to find it again! Oh, and I made your Malibu Chicken with Roasted Broccoli and my husband LOVED it! Must be something about him being one of those twenty year olds with a white shirt and tie once upon a time (:
lisa.n.willis@gmail.com
This looks delicious! I think I'd be more motivated to cook if I had a nicer kitchen. Well, that and if I weren't on a diet, too. Diet isn't the right word. "Lifestyle change" is more appropriate. I love your fishy recipes. I'll try them eventually!
omg i really want to try this!! i stumbled upon your blog and absolutely love itttt. i just went vegetarian and started up my own blog, check it out if you have a sec!
This recipe is AMAZING! I tried it the other night and it was refreshing and the flavour combination was perfect. So I had to make it the next night, and frankly if shrimp didn’t have the price tag on it that it does, I’d make it every day. Amazing and thank you for publishing this. Delicious.
So good to hear that Melissa! I totally agree about shrimp. It’s a pity they’re on the pricey side — they’re so good!