Shrimp Lettuce Wraps with Lime Dressing
Poached medium shrimp mixed with fresh tomato, radish, jalapeño and cilantro in a bright lime vinaigrette, served in crisp romaine leaves or warm corn tortillas. The shrimp are gently simmered in a fragrant broth of lime, peppercorns, allspice and bay leaves, then chilled and combined with a crunchy vegetable medley for a fresh, light meal.
Ingredients
- 1 lime, halved
- ½ teaspoon black peppercorns, very coarsely ground
- ¼ teaspoon allspice berries, very coarsely ground
- 3 bay leaves
- 12 ounces medium shrimp, in their shells
- ½ small red onion, cut into 1/4-inch dice
- 1 medium-small tomato, cut into 1/4-inch dice
- 5 radishes, finely diced
- 1 small jalapeno, deveined, seeds removed and finely diced
- 1 ½ tablespoons fresh cilantro, finely chopped
- 2 ½ tablespoons fresh squeezed lime juice
- 5 tablespoons vegetable oil, preferably half olive oil and half vegetable oil
- 1 teaspoon salt
- 4 leaves romaine lettuce
- cilantro sprigs, for garnish(optional)
- 12 warm corn tortillas, for serving
Instructions
- 1
Squeeze lime halves into a medium saucepan, add squeezed rinds, black pepper, allspice, bay leaves and water. Cover and simmer over medium-low heat.
- 2
Raise heat to high, add shrimp and let liquid return just barely to a simmer. Immediately remove pan from heat and drain shrimp in a colander.
- 3
Return shrimp to hot pan, cover tightly and set aside until cooked through. Rinse shrimp under cold water or use an ice bath to stop cooking.
- 4
Peel and devein shrimp if needed by running a knife down the back to expose the dark intestinal tract and scrape it out. Cut into half-inch bits and place in a bowl.
- 5
Add red onion, tomato, radish, jalapeño and cilantro to shrimp.
- 6
In a small bowl or jar, combine lime juice, oil and salt.
- 7
Shortly before serving, mix dressing ingredients thoroughly and pour over shrimp mixture. Toss to coat well, then cover and refrigerate or set aside at room temperature.
- 8
Line a shallow bowl with lettuce leaves. Taste shrimp mixture for salt and adjust as needed. Scoop into bowl and garnish with cilantro sprigs.
- 9
Serve with warmed corn tortillas and a big spoon. Guests can choose to make lettuce wraps or tacos.
Tips
Use an ice bath to quickly stop the shrimp from overcooking after draining.
Prepare vegetables in advance and store separately; add dressing shortly before serving to keep lettuce wraps crisp.
For best flavor, use half olive oil and half neutral vegetable oil in the dressing.
Guests can customize with lettuce wraps or tortilla tacos based on preference.
Good to Know
Cover shrimp mixture and refrigerate up to 2 days. Assemble wraps just before serving.
Prepare shrimp and vegetables up to 2 days ahead. Keep dressing separate and combine shortly before serving. Warm tortillas just before serving.
Line shallow bowl with lettuce leaves, fill with shrimp mixture, garnish with cilantro sprigs. Serve with warmed corn tortillas and a big spoon for guests to assemble tacos or wrap in lettuce.
Common Mistakes
Avoid overcooking shrimp by removing pan from heat immediately after liquid simmers and using an ice bath to stop cooking quickly.
Avoid soggy lettuce wraps by adding dressing shortly before serving rather than hours in advance.
Avoid bland flavor by tasting the shrimp mixture for salt and adjusting before serving.
Substitutions
more heat