Lettuce tell you about our newest obsession: these zesty 20-minute lettuce wraps. Served inside tender butter lettuce, a colorful blend of bell peppers and seasoned shrimp create a well-executed combination of flavors and textures. A drizzle of spicy mayo adds just the right amount of kick for a balanced meal that’s shrimply perfect for lunch or dinner.
Shrimp Lettuce Wraps
- 1 lb. medium shrimp peeled and deveined
- 1 Tbsp. lemon juice
- 1/4 cup water
- 1 head butter lettuce
- 1 Tbsp. ghee
- 1/2 red bell pepper finely diced
- 1/2 orange bell pepper finely diced
- 1/2 yellow bell pepper finely diced
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2-3 Tbsp. spicy mayonnaise
- Pickled red onion
In large resealable bag, shake together shrimp, lemon juice and water. Let sit 1 minute; rinse. Toss shrimp with garlic powder, paprika, cumin, salt and pepper, coating evenly.
In large pan over medium-high heat, warm ghee. Cook peppers 1 minute. Add shrimp; continue cooking 5 to 8 minutes, until shrimp are cooked through.
Separate butter lettuce into individual leaves. Inside each leaf cup, add scoop of shrimp and peppers.
Garnish with pickled red onion and drizzle with spicy mayonnaise.