I've been on such a lettuce wrap and lettuce taco kick lately! Such a healthier way to get the same kind of experience you want from less-healthy dishes, and you won't even have to feel bad about the little bit of pan frying you do.
As always, use this as a guide - chop up whatever you have in your fridge; just make sure to have some crunch, some acid, and something sweet if you use a hot pepper.
Crispy Shrimp Lettuce Tacos
Serves: 1 Time: 20 minutes Difficulty: Only difficult if you're a newbie - but you can do it!
- 6 shrimp, peeled, deveined, and tails removed
- 1/4 c. cornmeal
- 1 T. cumin
- 8 grapes, halved
- 1/2 jalapeno, roughly chopped (remove seeds and ribs for less heat)
- 1 scallion, chopped
- 2 in. of cucumber cut into small chunks
- 1 tsp. capers, drained and chopped
- 1 lime, juiced
- handful of cilantro, torn
- 4 Bibb or other sturdy, large lettuce leaves
- salt, pepper, blended or vegetable oil
Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds.
Chop the cucumber, grapes, scallion, jalapeno, and capers.
Combine the chopped ingredients. Season them with half of the cumin, salt, and pepper, and squeeze the lime juice over the mixture.
Cut the shrimp into 1-in. pieces. Season them with salt, the remaining cumin, and pepper, then dredge them in the cornmeal.
Heat 1-2 T. of oil in a skillet. Add the shrimp and cook until golden brown; approximately 1 1/2 minutes on each side.
Plate the lettuce and divide the shrimp evenly.
Top with the chunky salsa and garnish with the cilantro.