With seafood lovers, there is nothing better than nicely grilled seafood. As we are recommended to eat more seafood and vegetables, there are many recipes that can perfectly combine these 2 main ingredients. One of them is grilled shrimp lettuce wraps.
Ingredients (prep will take about 15 minutes)
- 2 cups of raw Shrimp (peeled and deveined)
- 2 ears of Fresh Corn
- 2 Limes
- 2 cloves of Garlic (peeled and nicely diced)
- Salt and Pepper (for seasoning)
- 1 teaspoon of Ground Cumin
- 1 teaspoon of Cayenne (optional)
- 1 teaspoon of Honey
- ¼ cup of Extra Virgin Olive Oil
- 2 tablespoons of Red Onion (chopped)
- 1 tablespoon of Jalapeno (chopped and removed seeds if you want your dish too spicy)
- 1 head of Lettuce (rinsed and drained)
Cooking (cooking will take about 30 minutes)
Step 1 – making the vinaigrette: Zest 2 limes in a bowl then cut and squeeze the juice from them. After that, add 1 teaspoon of ground cumin, 1 teaspoon of cayenne, 1 teaspoon of honey in the bowl. Stir all the ingredients until they are combined. Season the mixture with salt and pepper, adjust to your preference. Then slowly pour ¼ cup of extra virgin olive oil in and whisk them well. When the mixture is combined, divide into half; put one half of the vinaigrette into the fridge and another for marinating.
Step 2 – grilling shrimps and corns: After you have washed and deveined the shrimps, put shrimps in a plastic bag and pour a half of vinaigrette into it. Marinate the shrimps for about 10 minutes. While shrimps are marinating, wash your metal skewers to thread the shrimps later. If you prefer bamboo skewers, remember to soak them in water 20 minutes before grilling.
Preheat the grill to 4500F. Before putting the shrimp skewers on, place corn cobs on the grill first and allow them to char slightly on all sides. When the corn is grilled, thread marinated shrimps onto skewers and put them on the grill after that. Each side of shrimps will need 2 to 3 minutes for cooking. When corn and shrimps are cooked thoroughly, remove them from the heat.
Step 3 – making side dish: When the corn is nicely grilled, cut the cornels from the cob. Mix the corn cornels with 2 tablespoon of chopped red onion and 1 tablespoon of chopped jalapeno. Take out the sauce we have set aside before and pour over the mixture. Stir them a little and we have the side dish.
Step 4 – garnishing and serving: To assemble the lettuce wraps, spread the lettuce onto plate, remove grilled shrimps from the skewers and put them onto the lettuce. Then add the side dish which is the mixture of sauce, corn, onion and jalapeno on top of the wrap and the dish is ready to be served.
The dish is enough for 2-3 portions and is served cold or at room temperature. The dish can be main dish or appetizer and is recommended for parties, outdoor activities, gatherings or just daily meals. This recipe is usually preferred by kids so you can reduce the jalapeno using for kid portions.
With shrimp is main ingredient, the recipe will provide high level of protein, omega-3 which is good for health. Moreover, shrimp also contains antioxidants that can support nervous systems and musculoskeletal systems. Corn and lettuce then add dietary fiber to the dish which improves the metabolism. Lettuce provides potassium, biotin, vitamin B1 and C, iron and copper. It is also source of vitamin B2, B6 and omega 3. Therefore, the combination in this recipe can provide essential amount of nutrition for your daily function.
The cooking is easy and the dish is served cold, therefore, you can pack it as your lunch without worrying the food is losing their flavor. We hope you have nice meal with your family with delicious yet easy recipe!