Zesty Shrimp Lettuce Wraps

Zesty Shrimp Lettuce Wraps

COSORI Original

  • 15 mins

    Prep Time

  • 5 mins

    Cook Time

  • 4

    Servings

Hannah Gold is a New York City-based food photographer and recipe developer who began her journey in 2017 with a food blog. Passionate about showcasing food as an art form, she has honed her skills creating captivating, appetite-stirring images and recipes to feed the eyes and the stomach. 

These low-carb Zesty Shrimp Lettuce Wraps call for succulent seasoned shrimp, air fried and then cradled in crisp butter lettuce. This dish is a light and healthy option that brings a slice of seaside serenity to your table. Replacing mayonnaise with Greek yogurt adds a healthier touch, enhancing the overall taste and appeal of these taco alternatives. This fusion of fresh ingredients and effortless preparation makes these shrimp lettuce wraps an excellent choice for a quick, yet distinctively gourmet experience. 

Directions

  1. Step 1

    Whisk together the sauce ingredients in a small bowl until combined. If it is too thick, add a tablespoon of water to thin the mixture. Store in the refrigerator.

  2. Step 2

    Toss all of the slaw ingredients in a large bowl until combined. Cover and keep chilled in the refrigerator.

  3. Step 3

    Place the crisper plate into the COSORI Air Fryer basket.

  4. Step 4

    Select the Preheat function, adjust temperature to 450°F, then tap Start/Pause.

  5. Step 5

    Toss the shrimp, olive oil, garlic, salt, cumin, cayenne, and chili powder in a bowl until combined.

  6. Step 6

    Place the shrimp onto the preheated crisper plate.

  7. Step 7

    Select the Broil function and tap Start/Pause.

  8. Step 8

    Remove the shrimp when done, then squeeze the juice of 1 lime over the top.

  9. Step 9

    Assemble the wraps by placing a spoonful of slaw onto a butter lettuce leaf. Place three pieces of shrimp onto the slaw and top with a dollop of sauce. Repeat until you have used all the shrimp, then garnish as desired and serve.

Ingredients

  • ⅓ cup plain Greek yogurt (for the sauce)
  • 1 tablespoon lime juice (for the sauce)
  • 1 tablespoon sriracha sauce (for the sauce)
  • 1 cup green or red cabbage, shredded (for the rainbow slaw)
  • 1 large carrot, grated (for the rainbow slaw)
  • 1 red bell pepper, thinly sliced (for the rainbow slaw)
  • 1⁄2 small red onion, thinly sliced (for the rainbow slaw)
  • 1 jalapeño, thinly sliced (for the rainbow slaw)
  • 1 lime, juiced (for the rainbow slaw)
  • 1⁄4 teaspoon salt (for the rainbow slaw)
  • 2 tablespoons cilantro, chopped (for the rainbow slaw)
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 teaspoon olive oil (for the shrimp)
  • 2 garlic cloves, minced (for the shrimp)
  • 1⁄2 teaspoon salt (for the shrimp)
  • 1⁄4 teaspoon cumin (for the shrimp)
  • ⅛ teaspoon ground cayenne (for the shrimp)
  • 1⁄2 teaspoon chili powder (for the shrimp)
  • 1 lime, juiced (for the shrimp)
  • 1 head butter lettuce (for the shrimp)
  • Jalapeño slices, for garnish (optional) (for the shrimp)

Equipment Used

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