Tangy Shrimp Lettuce Wraps
Do your taste buds a favor.
Serves 1
1/2 organic cucumber, thinly sliced into half-moons
4 small watermelon radishes, thinly sliced into half-moons
1.5 lemons, juiced
salt/pepper
6 shrimp, peeled & deveined
2 tsp nutritional yeast
1 Tbsp fresh turmeric, peeled and finely chopped
1 tsp fresh ginger, peeled and finely chopped
1 Tbsp tarragon, finely chopped
2 Tbsp parsley, chopped
1 Tbsp thyme, finely chopped
3-4 medium-sized Bibb lettuce leaves, washed and dried
extra virgin olive oil, for drizzling
1 lime, juiced
Mix sliced radishes and cucumbers in a medium-sized bowl with a generous pinch of salt and pepper. Add 1/2 lemon (juiced). Give mixture a good stir and set aside to marinate.
Seasons shrimp with salt, pepper, and 1 tsp nutritional yeast. Heat cast iron skillet over medium heat. Add coconut oil. Once oil melts, add turmeric and ginger. Let this cook for one minute. Push ginger and turmeric to one side. Add shrimp and cook 2-3 minutes per side (until both sides turn pink). Add parsley and thyme to skillet. Toss shrimp with turmeric, ginger, and herbs. After another minute, remove shrimp from heat.
Combine shrimp mixture with cucumber and radish salad. Scoop out portions into lettuce leaves. Garnish with remaining nutritional yeast, tarragon, lime juice, and a drizzle of EVOO.
I can’t get enough of the shrimp from my local seafood shop, Greenpoint Fish & Lobster Co. They’re sweet, juicy, and wild-caught. Lettuce wraps can get a bad rap, but not when you add a rainbow of flavors to the mix. I pack my shrimp wraps with all of the fresh herbs and bright ginger and turmeric. During the springtime, I take full advantage of these beautiful watermelon radishes. The trick here is plenty of lime juice and nutritional yeast, for that umami punch.
