Wednesday, May 29, 2013

Shrimp Salad Lettuce Wraps

Did you have a nice cookout on Monday?  I was working. Can you believe it?!  Yeah, I worked Monday and will be taking my "Memorial Day" on Friday instead.  I plan to get creative in the kitchen with some summer smoothies, and to experiment with some new grains and seeds (mainly chia and possibly millet).  I also plan on doing some reading.  I just ordered two books; one about planning for pregnancy and how to make yourself more fertile (for lack of a better explanation!) and the other is about how to make food taste amazing, even if it's healthy (yes, so many people automatically hate food because it has the word "healthy" associated with it.  I will learn the tricks for masking that "healthy" flavor, and turning health foods into foods you crave.) This book is certainly not for me, as I love almost all healthy foods, but instead this book was purchased as a guide to help me educate my clients on how to create healthy and delicious foods.  I'll blog about both of them sooner or later.  And speaking of health foods, today's recipe contains many healthy ingredients, paired perfectly to create a crave-worthy meal.  Please, take a look!

Shrimp Salad Lettuce Wraps
Modified from a recipe in Nutrition Action Healthletter
Serves 2

1/2 lb. large shrimp, peeled and deveined
1 cup fresh, frozen, or canned corn (drained and rinsed)**
3 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
1/4th tsp. Old Bay seasoning **
8 butter lettuce leaves
1/2 lb. tomatoes, cut into wedges (optional)

**NOTE:  If you follow a low FODMAPs diet, keep in mind that most corn these days is the sweet corn variety, which contains FODMAPs when consumed in amounts larger than about 1/4th cup.  You can look for a non-sweet version of corn (such as white corn) or you could reduce the corn in the recipe (maybe make the total 1/2 cup instead of 1 cup).  Also keep in mind that Old Bay seasoning contains garlic and/or onion.  You can reduce the amount called for in the recipe, or use your own garlic and onion free seasoning instead.

1.  Grill corn on a grill pan over medium heat for about 2 minutes,  then add the shrimp and grill both, together, for about 2 minutes (flip the shrimp after 1 minute).

2.  Remove corn and shrimp from the grill to allow to cool.  Meanwhile, in a large bowl mix together the mayonnaise, lemon juice, and seasoning.

3.  Toss the shrimp and corn with the lemon/mayo/seasoning mixture.  Serve the salad in the butter lettuce leaves, and top with tomato wedges, if you wish.

Estimated Nutrition Facts for 4 leaves/wraps (1 serving)

Nutrition Highlights:  Under 300 calories, good source of fiber, and excellent source of vitamins A and C.

You know those nights when people end up coming over, but you weren't expecting company?  This is the perfect meal (or even appetizer if you want to make this for 3-4 people), for those occasions.  I like to keep frozen shrimp in my freezer at all times, because it works so well in many recipes.  It can be thawed in running cold water, or overnight in the fridge.  It can be added to salads, pastas, or mixed with a few simple ingredients, such as in this recipe, and transformed to deliciousness. And do you see those really red tomatoes??  Hopefully we'll have more of those in our garden this year, they're already starting to grow!  Nick the farmer is having a successful gardening far.

These wraps were seriously amazing.  I would suggest them for any summer gathering, especially when paired with the bright red tomatoes!  And if you have someone who insists on bread, this would also taste wonderful on a slice, or two, or whole grain bread.

Let me ask, are you a fan of lettuce wraps?  I remember the first time I tried them at PF Changs, and I was hooked.  Granted they were filled with a salty meat, and crispy veggies, which is hard not to like, but there are some people who just don't like using lettuce for wraps.  I've also been known to get the lettuce "wrap" or "Bread" at Jimmy John's.  Why not save the carbs? They inside meat, cheese, and vegetables is the best part anyway, right?

I hope everyone enjoys their Wednesday.  I'll be at work, dreaming of my weekend ahead.  Yes, sometimes it really stinks having to work on the weekends and some holidays, but it makes those weekends when you don't have to work that much better!

Thanks for reading.

The Candid Rd


  1. I LOVE lettuce wraps! I think these wraps would be a perfect fun food for a BBQ or summer casual dinner party with friends. Creamy and cool!

    (Also, these pictures rock! :) )

    Can't wait to see what you do with millet - I just got some recently and haven't figured out what to do with it yet.

  2. I love lettuce wraps for the summer. So light and refreshing! These sound great. Enjoy your day off this Friday. Love all the healthy food escapades you have planned!

  3. Yup, looks good. And all things I usually have on hand in the freezer/cupboards.

    I like lettuce wraps, but only when they are used with foods that are supposed to be wraps. If I'm having a burger or a sandwich, then I want that on a bun or bread. Sure, the best parts might be inside the bun, but the whole experience of the burger is lost without the bun...imo anyways.

  4. These look soooo good! I was drooling when I saw them on instagram. :-)