Pesto Shrimp Salad Lettuce Wraps with Grape Tomatoes and Crispy Panko

These lettuce wraps are the perfect solution when you want a meal that feels satisfying but not overly heavy. Juicy seared shrimp are tossed with shredded lettuce, creamy pesto, mayonnaise and sweet grape tomatoes, then spooned into crisp baby lettuce cups. A shower of buttery toasted panko breadcrumbs adds a delightful crunch that contrasts beautifully with the tender filling.

Ready in just 20 minutes, this recipe is ideal for a quick lunch or a light dinner. It’s also a great way to enjoy a carb-conscious meal without sacrificing flavor. The combination of fresh ingredients and simple preparation makes this a go-to for busy weeknights.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Open the package of shrimp and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off the heat. Transfer the shrimp to a large bowl; set aside to cool slightly. Wipe out the pan.
2. Melt 1 tablespoon of butter in the same pan over medium heat. Add the panko; season with salt and pepper. Cook, stirring constantly, until golden brown, 2-4 minutes. Transfer to a small bowl and set aside.
3. Wash and dry the produce. Halve the grape tomatoes. Trim and discard the root end from the lettuce. Reserve 6 large leaves for serving; thinly slice the remaining lettuce. To the bowl with the shrimp, add the halved tomatoes, shredded lettuce, pesto and mayonnaise. Stir until thoroughly combined. Taste and season with salt and pepper if desired.
4. Divide the reserved lettuce leaves between plates. Fill each leaf with the pesto shrimp salad. Top with the toasted panko and serve immediately.

Recipe Tips

FAQ

Can I use cooked shrimp instead of raw?

Yes, you can use pre-cooked shrimp. Simply heat them through in the pan for 1-2 minutes, then proceed with the recipe.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but the texture will be slightly different. Toast them in butter as directed.

How do I store leftovers?

Store the shrimp salad and lettuce leaves separately in the refrigerator. Assemble just before serving to keep the lettuce crisp.