Shrimp cucumber lettuce wraps

Name: Shrimp cucumber lettuce wraps
Total time: 45 min
Yield: 8 servings
Ingredients: 226.8 g prawns; 58.75 ml vegetable broth; 4 cloves garlic; 2 Tbsps white wine vinegar; 1 english cucumber; 2 Tbsps dill; 1 small lemon juice; 8 servings salt and pepper; 8 butterhead lettuce

Shrimp and Cucumber Lettuce Wraps With Fresh Dill is a gluten-free and dairy-free appetizer that serves 8. It provides a refreshing mix of flavors from shrimp, cucumber, and dill. This recipe is ideal for paleolithic and primal diets, making it a perfect option for a light and nutritious snack or starter.

Ingredients

prawns

226.8 g

vegetable broth

58.75 ml

garlic

4 cloves

white wine vinegar

2 Tbsps

english cucumber

dill

2 Tbsps

lemon juice

1 small

salt and pepper

8 servings

butterhead lettuce

Method

Place chicken broth in a skillet and heat to medium-high heat.
Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
Remove shrimp from pan and set aside to cool.
Add vinegar to skillet and let the sauce reduce to about a third.
When shrimp are cool enough to handle, remove all the tails and chop coarsely.
Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.

Nutrition:

30 kcal

Carbs

2 g

Fat

0.35 g

Protein

4 g

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