Pesto Shrimp Salad Wraps
Pesto Shrimp Salad Wraps are a hearty appetizer or main filled parsley lemon pesto shrimps, lemon pepper rice in a crisp lettuce wrap.
Cook Time30 mins
Total Time30 mins
Course: Appetizers/ Snacks, Mains
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 319kcal
Parsley Lemon Pesto
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup parsley
- 2 tablespoons olive oil (or more as needed to help get the food processor moving)
- ¼ cup onion
- 2 cloves garlic
peeled - salt and pepper
to taste
Sautéed Garlic Shrimp
- 1 tablespoons olive oil
- 2 cloves garlic
peeled and minced - 1 pound shrimp
peeled and deveined - salt and pepper
to taste - ¼ cup red bell pepper
garnish - optional - 8 ice burg lettuce leaves washed and dried
Make your Lemon Pepper Rice and set aside. Make your Parsley Lemon Pesto: In your food processor add lemon zest, lemon juice, parsley, olive oil, garlic and salt and pepper to taste. Set aside.
In a medium frying pan, add olive oil, garlic, shrimp and salt and pepper to taste and fry until pink and no longer translucent (about 3 minutes in an iron skillet). Add your chopped red bell pepper and stir fry. You could also grill your shrimp, if you like.
Toss the shrimp and red peppers with the Parsley Lemon Pesto. Set aside.
Assemble Pesto Shrimp Salad Wraps: Place a dry and clean lettuce leaf on a plate and mound with a generous portion of Lemon Pepper Rice and Parsley lemon shrimp and squeeze fresh lemon juice on top. Enjoy!
This recipe serves about 2 lettuce wraps per person. Leftover shrimp and rice can be stored in a sealed container in the refrigerator for 3 days.
Best served slightly warm or at room temperature.
Serving: 1wrap | Calories: 319kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 13mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1637IU | Vitamin C: 38mg | Calcium: 49mg | Iron: 1mg