Shrimp-stuffed lettuce wraps with yogurt sauce

Based on 11 ratings

Sandra Schumann

Contributor

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
30 g
Fat
15 g
Carb
13 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.
    • 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.
    • cucumber
    • 10 radishes
    • green onions
    • 250 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.
    • 300 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!
    • 2 cloves garlic
    • 15 g parsley
    • lemon (juice)
    • 200 g 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!