Description
Delicious shrimp lettuce wraps served with a homemade cocktail sauce.
Ingredients
Scale
- 1/3 cup Sugar-Free Ketchup
- 1 tablespoon mayo (or more)
- 1 tablespoon fresh-squeezed lemon juice (see notes)
- 2 teaspoons cream-style horseradish, or more
- 1 pound frozen cooked shrimp, thawed overnight in the fridge and drained well
- 1 cup sliced celery
- 1/4 cup thinly sliced green onion
- 1 large head iceberg lettuce
Instructions
- Remove shrimp from the refrigerator and let drain in a colander placed in the sink.
- Whisk together the sugar-free ketchup, mayo, lemon juice, and horseradish.
- Taste the cocktail sauce and adjust mayo or horseradish as desired.
- When shrimp have drained well, pat them dry with paper towels.
- Depending on what size shrimp you use, cut them into pieces as desired.
- Slice the celery into thin pieces and chop enough green onion to make about 1/4 cup.
- Combine the shrimp, celery, and green onion in a bowl.
- Cut the iceberg lettuce in half, remove the core, and discard any damaged leaves.
- Peel off 2-3 pieces of lettuce at a time to form a “cup.”
- Scoop desired amount of the shrimp mixture into each lettuce cup and top with cocktail sauce.
- Eat the Shrimp Lettuce Wraps right away.
- Refrigerate leftover ingredients separately.
Notes
- Consider starting with less horseradish and adjusting to taste.
- You may need two heads of lettuce for enough cups depending on size.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 2 wraps
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg