Spiced Shrimp Lettuce Wraps with Garlic Yogurt Sauce

These shrimp lettuce wraps bring all the bold, aromatic flavors of shawarma in a light, refreshing package. Juicy shrimp are seasoned with a warm spice blend, then nestled into crisp lettuce cups with sweet tomatoes and tangy quick-pickled shallots. A drizzle of garlicky yogurt sauce ties everything together for a satisfying meal that’s ready in a flash.

Perfect for busy weeknights or a fun, interactive dinner, these wraps are naturally low in carbs and packed with protein. The combination of cool lettuce, spiced shrimp and creamy sauce is absolutely irresistible. Plus, they come together in just 20 minutes-no fuss, no mess!

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the shallot. Trim the root end from the lettuce and separate the leaves; reserve 6 whole leaves and finely chop the remaining lettuce. Halve the tomato lengthwise and slice crosswise into half-moons.
2. In a small microwave-safe bowl, combine the sliced shallot, red wine vinegar, ½ teaspoon sugar and ¼ teaspoon salt. Microwave until the shallot turns pink, 30-60 seconds. Set aside to pickle, stirring occasionally.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the shrimp, chicken stock concentrate, shawarma spice blend, half the garlic powder, a pinch of salt and pepper. Cook, stirring, until the shrimp are pink and cooked through, 4-6 minutes. Drain any excess liquid from the pan.
4. In a small bowl, whisk together the yogurt, mayonnaise and remaining garlic powder. Season with salt and pepper to taste.
5. Fill the reserved lettuce leaves with the chopped lettuce, cooked shrimp, tomato slices and pickled shallot (drained).
6. Divide the lettuce wraps among plates and drizzle with the garlic yogurt sauce. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute diced chicken breast or thighs. Cook until no longer pink, about 6-8 minutes, adjusting time as needed.

What can I use instead of shawarma spice blend?

You can make your own by mixing cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne. Use about 2 teaspoons total.

How do I store leftovers?

Store the cooked shrimp, pickled shallots and sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble fresh lettuce wraps just before serving.