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.
Servings: 4 people
Calories: 319kcal
Ingredients
- 4 cups lemon pepper rice cooked and prepared
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
Instructions
- 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!
Notes
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.
Nutrition
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
