Food and Recipes Recipes Grilled Shrimp Lettuce Wraps Tuck shrimp, cilantro, and quick pickled veggies into lettuce leaves for a light lunch or appetizer. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on July 6, 2021 Print Share Share Tweet Pin Email Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner Active Time: 20 mins Total Time: 20 mins Servings: 4 Jump to recipe If you want to eat healthy but you're in a hurry, this recipe is for you. These easy, yet sophisticated Grilled Shrimp Lettuce Wraps are ready in a flash. This recipe takes the smart strategy of tucking shrimp, cilantro, and quick pickled veggies into lettuce leaves for a light lunch or appetizer. The shrimp is lightly charred on the grill, gaining a nice boost of flavor from the garlic, ginger, soy sauce, and rice vinegar marinade. Luckily, the quick pickles and sauce come together in the time that it takes for the shrimp to marinate and the grill to heat up. The quick pickled carrots and radishes still retain a bit of crunch, only softening slightly as they macerate in sugar and salt, which enhance the vegetables' natural flavors. The mayo-based sauce is thick enough to hold up well on the lettuce leaves, which provide the perfect pockets to marry all of the elements in this dish. And you can even make it ahead of time: Prepare and chill the shrimp, pickled vegetables, and mayonnaise mixture the day before. Talk about meal prep success. Ingredients 1 pound medium peeled, deveined raw shrimp 2 tablespoons canola oil 2 tablespoons rice vinegar 1 garlic clove, grated (about 1 tsp.) 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tsp.) 1 tablespoon plus ½ tsp. lower-sodium soy sauce, divided ½ cup thinly sliced radishes ½ cup thinly sliced matchstick carrots ½ teaspoon kosher salt ½ teaspoon granulated sugar ⅓ cup mayonnaise 1 tablespoon finely chopped fresh cilantro leaves, plus leaves for garnish 2 teaspoons grated lime zest plus 1 tsp. fresh juice (from 1 lime) 16 large butter lettuce leaves or Bibb lettuce leaves Directions Preheat grill to medium-high (400°F to 450°F). Stir together shrimp, oil, vinegar, garlic, ginger, and 1 tablespoon of the soy sauce in a medium bowl until combined. Toss together radishes, carrots, salt, and sugar in a small bowl until combined; set aside. Stir together mayonnaise, cilantro, lime zest, lime juice, and remaining ½ teaspoon soy sauce in a separate small bowl until combined; set aside. Place shrimp on oiled grates. Grill, uncovered, until lightly charred and cooked through, about 2 minutes per side, and transfer shrimp to a plate to rest. To assemble each wrap, stack 2 lettuce leaves together; spread ½ generous tablespoon of the mayonnaise mixture on top lettuce leaf. Top with some of the shrimp and some of the vegetable mixture; garnish with cilantro. Repeat with remaining lettuce, mayonnaise mixture, shrimp, vegetable mixture, and cilantro; serve immediately. Print