Herb-Crusted Shrimp Lettuce Wraps

Written by Laurie McNamara
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I’m thinking these shrimp lettuce wraps should come with a warning label, because when you eat them, you experience a major flavor explosion in every single bite. Consider yourself warned.

These delicious shrimp are coated in a mouthwatering combination of herbs, garlic, and red pepper flakes, and then cooked in bacon fat. Yup, you read that right. All that flavor goodness gets nestled in crisp, tender butter lettuce leaves and topped with bacon, sweet cherry tomatoes, and fresh corn.

And if that doesn’t have your taste buds aching, try topping them with avocado. So, so good!

Herb-Crusted Shrimp Lettuce Wraps

Serves 4 to 6


  • 4 slices applewood-smoked slab bacon, halved lengthwise and cut into ½ -inch pieces
  • 2 tablespoons minced fresh cilantro leaves
  • 2 tablespoons minced fresh parsley leaves
  • 1 tablespoon snipped fresh chives, plus more for serving
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper, plus more as needed
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon olive oil
  • 1 pound peeled and deveined shrimp (26 to 30)
  • 8 to 10 butter lettuce leaves
  • 1 cup fresh or frozen cooked sweet corn kernels (thawed if frozen)
  • 1 cup halved grape tomatoes
  • 1 avocado, mashed


1. In a 10-inch skillet, cook the bacon over medium heat until crispy. With a slotted spoon, transfer the bacon to a paper towel–lined plate. Drain off all but 1 tablespoon of the rendered bacon fat from the skillet.

2. In a large bowl, combine the cilantro, parsley, chives, garlic, salt, black pepper, red pepper flakes, and olive oil. Add the shrimp, and stir to combine.

3. Heat the bacon fat in the skillet over medium-high heat. Working in batches, add the shrimp in a single layer and cook for 2 to 3 minutes before flipping and cooking for 2 to 3 minutes more, or until shrimp are cooked through. Use immediately, or transfer to an airtight container and refrigerate until ready to serve.

4. Arrange 3 cooked shrimp per lettuce leaf and top with bacon, corn, tomatoes, and a small spoonful of the mashed avocado. Garnish with a few snipped chives.

Tip: In the summertime, skewer shrimp on metal or wooden skewers (soak wooden skewers in water for at least 1 hour before using) and grill!

Reprinted from Simply Scratch by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara

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