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Shrimp-stuffed lettuce wraps with yogurt sauce

Shrimp-stuffed lettuce wraps with yogurt sauce

Based on 13 ratings
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Sandra Schumann

Sandra Schumann

Contributor

Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1
romaine hearts
½
cucumber
5
radishes
green onions
125 g
cottage cheese
150 g
bay shrimp
1 cloves
garlic
g
parsley
½
lemon (juice)
100 g
yogurt
2 tbsp
tahini
salt
pepper
MetricImperial

Utensils

spoon, vegetable peeler, bowl, cutting board, knife, citrus press, small bowl

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Nutrition per serving

Cal310
Fat15 g
Protein30 g
Carb13 g
  • Step 1/ 4

    Pluck leaves from romaine hearts one at a time, then clean and dry. Transfer lettuce leaves onto a plate, opening facing upwards.
    • 1 romaine hearts

    Pluck leaves from romaine hearts one at a time, then clean and dry. Transfer lettuce leaves onto a plate, opening facing upwards.

  • Step 2/ 4

    Peel and halve cucumber and scrape out the seeds with a spoon. Then, quarter the halves and cut them into small pieces. Clean radishes and green onions, then cut both into thin rings. In a bowl, mix the cucumber, green onions, and radish with cottage cheese. Season to taste with salt and pepper.
    • ½ cucumber
    • 5 radishes
    • green onions
    • 125 g cottage cheese
    • salt
    • pepper
    • spoon
    • vegetable peeler
    • bowl
    • cutting board
    • knife

    Peel and halve cucumber and scrape out the seeds with a spoon. Then, quarter the halves and cut them into small pieces. Clean radishes and green onions, then cut both into thin rings. In a bowl, mix the cucumber, green onions, and radish with cottage cheese. Season to taste with salt and pepper.

  • Step 3/ 4

    Fill lettuce leaves with the cucumber-cheese mixture and add a few bay shrimp.
    • 150 g bay shrimp

    Fill lettuce leaves with the cucumber-cheese mixture and add a few bay shrimp.

  • Step 4/ 4

    Peel and mince garlic. Wash parsley, shake dry, and finely chop. Juice lemon. In a small bowl, mix yogurt with tahini, garlic, and parsley. Pour on individual wraps. Season to taste with salt, pepper, and lemon juice. Enjoy!
    • 1 cloves garlic
    • g parsley
    • ½ lemon (juice)
    • 100 g yogurt
    • 2 tbsp tahini
    • salt
    • pepper
    • citrus press
    • cutting board
    • knife
    • small bowl

    Peel and mince garlic. Wash parsley, shake dry, and finely chop. Juice lemon. In a small bowl, mix yogurt with tahini, garlic, and parsley. Pour on individual wraps. Season to taste with salt, pepper, and lemon juice. Enjoy!

  • Enjoy your meal!

    Shrimp-stuffed lettuce wraps with yogurt sauce

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