Chimichurri grilled shrimp lettuce wraps with corn salsa. This recipe is packed with fresh ingredients and bold flavours, making it a delicious and satisfying dish that is perfect for a Mother’s Day lunch or summer barbeque.
Not only is this dish packed with flavour, but it is also low in carbs and high in protein. Plus, the lettuce wraps make it a refreshing and light option that is perfect for warmer weather.
Chimichurri Sauce
To start, you will need to make the Chimichurri sauce. This classic Argentinian sauce is made with parsley, cilantro, garlic, red wine vinegar, olive oil, and a few other ingredients. Once your Chimichurri is ready, reserve ½ the chimichurri in a small bowl/jug to be used as sauce. Place shrimp in a resealable bag and toss with remaining chimichurri. Chill for 20-30 minutes.
Remove shrimp from marinade and thread onto skewers, beginning with tail, then head, creating a shrimp semi-circle… do not overcrowd.
When ready to serve, grill skewers on a medium-hot grill, 2-2½ minutes per side.
Make ahead the Corn Salsa
Whisk together the lime juice, chili powder, salt, pepper, butter, and olive oil, set aside to baste corn.
Preheat medium-hot grill. Brush a little of the basting mix on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.
Steady each ear of corn on a cutting board (or on the center of a Bundt pan) and, using a sharp knife, cut down along the cob to strip off the kernels. Put the kernels in a large bowl. Add the tomatoes, onion, jalapeño, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.
Assemble the lettuce Wraps
Fill a lettuce leaf with an assortment of vegetables, corn salsa, quinoa (optional) and 1-2 shrimp, then drizzle some more chimichurri sauce over the top and enjoy!
Note: The shrimp tail is left on only for visual effects and not to be eaten. You can remove the tails you prefer.
This Chimichurri Grilled Shrimp Lettuce Wraps with Corn Salsa recipe was created in partnership with Marina Del Rey however opinions in this post are my own.
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Cheers! James & Elaine
Chimichurri Grilled Shrimp Lettuce Wraps
Equipment
- Metal or wood skewers soak wood skewers for two hours
Ingredients
Chimichurri Shrimp
- 24 large Marina Del Rey Wild Caught Argentinian Shrimp 20/30 per lb, thawed, peeled & patted dry
- 1 shallot finely chopped
- 1 long red chili or red jalapeño finely chopped
- 3-4 garlic cloves minced
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ cup finely chopped cilantro
- ½ cup finely chopped flat-leaf parsley
- 2 tablespoon finely chopped oregano
- ¾ cup extra-virgin olive oil
Grilled Corn Salsa (Make ahead and chill until 20 minutes prior to serving)
- ¼ cup melted butter
- ¼ cup extra virgin olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- 4 ears of corn husks and silks removed
- 2 cups cherry tomatoes stemmed and quartered
- 1 jalapeño pepper seeds removed and diced
- ½ red onion diced
- ¼ cup chopped fresh cilantro
- For dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
Lettuce Wraps
- 12-24 lettuce leaves Boston, Bib or Romaine Hearts
- ½ cup uncooked Quinoa Optional cooked per package directions
- Plus a selection of your favourite vegetables:
- Diced peppers
- Sliced jalapeños/chilies
- Red cabbage – thinly sliced
- Avocado – chunks or slices
Instructions
Shrimp
- Combine shallot, chili, garlic, salt, and vinegar in a medium bowl. Let sit for 10 minutes.
- Then stir in cilantro, parsley, oregano and stir to combine. Using a fork, whisk in oil.
- Reserve ½ the chimichurri in a small bowl/jug to be used as sauce. Place shrimp in a resealable bag and toss with remaining chimichurri. Chill for 20-30 minutes.
- Remove shrimp from marinade and thread onto skewers, beginning with tail, then head, creating a shrimp semi-circle… do not overcrowd.
- When ready to serve, grill skewers on a medium-hot grill, 2-2½ minutes per side .
Grilled Corn Salsa (Make in advance)
- In a bowl, whisk together the lime juice, chili powder, salt, pepper, butter, and olive oil, set aside to baste corn.
- Preheat medium-hot grill. Brush a little of the basting mix on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.
- Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels.
- Put the kernels in a large bowl. Add the tomatoes, onion, jalapeño, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.
Assemble the wraps
- To assemble the lettuce wraps, fill a lettuce leaf with an assortment of vegetables, corn salsa, quinoa and 1-2 shrimp, then drizzle some more chimichurri sauce over the top and enjoy!
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