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    Home » Seafood

    Chimichurri Grilled Shrimp Lettuce Wraps

    Published: May 8, 2019 · Modified: Jul 24, 2023 by Zimmy · This post may contain Amazon and other affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    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.

    A platter of shrimp lettuce wraps and chimichurri shrimp skewers.

    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.

    Shrimp marinated with Chimichurri on wooden skewers ready to be grilled.

    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.

    An individual shrimp lettuce wrap with corn salsa and chimichurri.

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    An individual shrimp lettuce wrap with corn salsa and chimichurri.

    Chimichurri Grilled Shrimp Lettuce Wraps

    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.
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Inactive time 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Dinner, Entree, Lunch, Main Course
    Cuisine Argentinian
    Servings 4 People

    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!

    Notes

    Note: The shrimp tail is left on only for visual effects only and are not to be eaten. You can remove the tails you prefer.
    Keyword grilled shrimp marinades, grilled shrimp recipes simple, shrimp lettuce cups, shrimp lettuce wraps recipes
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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