Shrimp-stuffed lettuce wraps with yogurt sauce

Based on 10 ratings

Difficulty

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

Ingredients

Servings:-4+
romaine hearts
cucumber
10 radishes
green onions
250 g cottage cheese
300 g bay shrimp
2 cloves garlic
15 g parsley
lemon (juice)
200 g yogurt
4 tbsp tahini
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
310
Protein
30g
Fat
15g
Carb
13g

Step 1/4

  • 2 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

  • 1 cucumber
  • 10 radishes
  • 5 green onions
  • 250 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

  • 300 bay shrimp

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

Step 4/4

  • 2 cloves garlic
  • 15 parsley
  • 1 lemon (juice)
  • 200 yogurt
  • 4 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!