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Parsley Lemon Pesto Shrimp Wraps

Succulent sautéed garlic shrimps tossed in a light parsley lemon pesto stacked on top of vegan chickpea lemon rice and nestled in a crisp lettuce wrap.
Cook Time30 mins
Total Time30 mins
Course: Appetizers/ Snacks, Mains
Cuisine: American
Servings: 4
Calories: 433kcal
Author: HWC Magazine


Parsley Lemon Pesto

  • 1 teaspoon lemon zest
  • 2 tablespoon lemon juice
  • 1 cup parsley
  • 2 tablespoon olive oil (or more as needed to help get the food processor moving)
  • ¼ cup onion
  • 2 cloves garlic
  • salt and pepper
    to taste

Sautéed Garlic Shrimp

  • 1 tablespoon 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 Vegan Chickpea Lemon 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.
  • Create Parsley Lemon Pesto Shrimp Wraps: Place a dry and clean lettuce leaf on a plate and mound with a generous portion of Vegan Chickpea Lemon Rice and Parsley lemon shrimp and squeeze fresh lemon juice on top. Enjoy!


This recipe serves about 2 lettuce wraps per person. 


Serving: 1g | Calories: 433kcal | Carbohydrates: 49g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 894mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1635IU | Vitamin C: 42mg | Calcium: 209mg | Iron: 4mg