Shrimp and Cucumber Lettuce Wraps With Fresh Dill

Gluten Free
Dairy Free
Health score
1%
Shrimp and Cucumber Lettuce Wraps With Fresh Dill
45 min.
8
30kcal
25.38%sweetness
16.14%saltiness
100%sourness
71.01%bitterness
6.93%savoriness
15.58%fattiness
0%spiciness

Suggestions

These shrimp and cucumber lettuce wraps are a refreshing and light appetizer or snack. They're gluten-free and dairy-free, making them a great option for those with dietary restrictions. The combination of shrimp, cucumber, and fresh dill creates a delicious and elegant dish that's perfect for any occasion. The shrimp are cooked in a flavorful broth with garlic and then combined with a refreshing cucumber and dill mixture. The wraps are then topped with a sprinkle of cheese and served in crisp lettuce leaves. The result is a tasty and healthy treat that's sure to impress.

This recipe is a great way to enjoy the benefits of shrimp, which are an excellent source of protein and contain important nutrients such as selenium, vitamin B12, and phosphorus. They're also low in calories and fat, making them a healthy choice for those watching their weight. The addition of cucumber adds a refreshing crunch, while the dill provides a bright and tangy flavor. The lettuce wraps are a fun and unique way to enjoy this delicious combination of ingredients.

Whether you're looking for a fancy appetizer to impress your guests or a healthy snack to enjoy on a warm day, these shrimp and cucumber lettuce wraps are sure to hit the spot. They're easy to make and can be prepared in advance, making them a convenient option for busy days. So, why not give them a try and enjoy the delicious and healthy benefits of shrimp and cucumber?

Ingredients

  • ounces shrimp thawed uncooked peeled (, tails on)
  • 0.3 cup vegetable stock 
  • cloves garlic minced
  • tablespoons citrus champagne vinegar 
  •  cucumber diced english peeled
  • tablespoons optional: dill fresh chopped
  • small juice of lemon ( 2 T)
  • servings salt and pepper to taste
  • pieces boston lettuce 

Equipment

  • bowl
  • frying pan

Directions

  1. Place chicken broth in a skillet and heat to medium-high heat.
  2. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
  3. Remove shrimp from pan and set aside to cool.
  4. Add vinegar to skillet and let the sauce reduce to about a third.
  5. When shrimp are cool enough to handle, remove all the tails and chop coarsely.
  6. 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.

Nutrition Facts

Calories30kcal
Protein56.25%
Fat10.4%
Carbs33.35%

Properties

Glycemic Index
11.25
Glycemic Load
0.18
Inflammation Score
-2
Nutrition Score
3.3221739130435%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Isorhamnetin
0.04mg
Kaempferol
0.07mg
Myricetin
0.03mg
Quercetin
0.14mg

Taste

Sweetness:
25.38%
Saltiness:
16.14%
Sourness:
100%
Bitterness:
71.01%
Savoriness:
6.93%
Fattiness:
15.58%
Spiciness:
0%

Nutrients percent of daily need

Calories:30.07kcal
1.5%
Fat:0.35g
0.53%
Saturated Fat:0.05g
0.31%
Carbohydrates:2.51g
0.84%
Net Carbohydrates:2.26g
0.82%
Sugar:0.81g
0.9%
Cholesterol:35.72mg
11.91%
Sodium:385.08mg
16.74%
Protein:4.23g
8.46%
Selenium:8.73µg
12.47%
Phosphorus:81.46mg
8.15%
Vitamin K:7.28µg
6.94%
Vitamin B12:0.31µg
5.24%
Vitamin B6:0.08mg
4.1%
Vitamin C:3.11mg
3.77%
Copper:0.07mg
3.64%
Manganese:0.07mg
3.43%
Magnesium:12.05mg
3.01%
Vitamin A:147.24IU
2.94%
Potassium:101.66mg
2.9%
Vitamin B3:0.56mg
2.8%
Vitamin E:0.39mg
2.63%
Calcium:25.15mg
2.52%
Zinc:0.37mg
2.49%
Folate:9.69µg
2.42%
Vitamin B5:0.2mg
2.01%
Vitamin B1:0.02mg
1.35%
Iron:0.23mg
1.28%
Vitamin B2:0.02mg
1.16%
Source:Foodista