Epicure Recipes

⏾☀︎

No-Cook Shrimp Salad Wraps

DinnerLunchNo-CookDinnerLunchFish & SeafoodVegetarianLow-sodiumGluten-freeHigh ProteinSugar ConsciousDairy-free

15 min

4 servings

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Ingredients

  • 340 g (1 pkg) peeled, cooked shrimp, 71–90 pieces
  • 1 tbsp Guacamole Dip Mix or Herb & Garlic Dip Mix
  • 1 tbsp vinegar
  • 1 tbsp water
  • 1⁄2 tbsp Big Burger Sauce Mix or Pizza Seasoning
  • 1⁄4 cup mayonnaise
  • 1 tsp hot sauce or ketchup
  • 1 tsp relish
  • 1 English cucumber
  • 1 carrot
  • 1 tbsp olive oil
  • 16 butter or iceberg lettuce

Preparation

  • Pinch off and discard shrimp tails. Coarsely chop shrimp. Set aside.
  • In small bowl, stir together Guacamole Dip Mix, vinegar, and water. Let stand 5 min.
  • Meanwhile, in large bowl, combine Big Burger Sauce Mix, mayonnaise, hot sauce, and relish. Add shrimp; toss to coat.
  • Using 4-in-1 Mandoline, julienne cucumber and carrot.
  • Stir oil into sauce.
  • To serve, scoop shrimp into lettuce leaves. Drizzle with sauce.

Epicure Products Used

Nutritional Information

Per serving: Calories 240, Fat 14 g (Saturated 2 g, 0 0 g), Cholesterol 165 mg, Sodium 360 mg, Carbohydrate 7 g (Fiber 2 g, Sugars 3 g), Protein 20 g.

Tips

Go plant-based and swap shrimp for cooked and shelled edamame beans, or tofu.

Perfectly Balance Your Plate

Serve with 1 cup steamed rice.