Shrimp Lettuce Wraps

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Cook Time

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Mt Olive Pickles
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2-3 Mt. Olive Roasted Red Peppers, plus 1-2 Tbsp of the brine
⅓ cup plain greek yogurt
2 Tbsp olive oil
2 ears corn, grilled and removed from cobs (or ½ cup corn kernels, sauteed or quickly torched)
1 lb small shrimp, peeled and deveined
2-3 Tbsp lime juice
2 Tbsp taco seasoning
1-2 Tbsp brine from a jar of Mt. Olive Sliced Jalapenos
6-10 large romaine leaves, washed and dried
Mt. Olive Pickle Salsa, for garnish
Mt. Olive Sliced Jalapenos, for garnish
Fresh cilantro, for garnish
Thinly sliced scallions, for garnish


  1. In a blender or food processor combine roasted red peppers, greek yogurt and olive oil and blend until smooth.
  2. Season to taste with salt. Set aside (or transfer to a squeeze bottle if you want to be fancy!)
  3. In a large bowl combine shrimp, lime juice, jalapeno brine and taco seasoning.
  4. Allow to marinate for up to 5 minutes and then pour into a hot cast iron skillet.
  5. Cook, stirring occasionally, until shrimp are cooked through, about 3-5 minutes. Remove from heat and set aside.
  6. Fill romaine leaves with cooked shrimp, a few tablespoons of Pickle Salsa and sliced jalapenos, torn cilantro leaves and sliced scallions.
  7. Finish with a drizzle of red pepper sauce and enjoy!

Servings: 3

Ready in: 15

Course: Main Dish Appetizer Salad