Shrimp Roll Lettuce Cups made with jumbo chunks of fresh shrimp tossed in a savory mayo-based dressing, make for the perfect party bite or simple, light dinner!
SHRIMP ROLL LETTUCE CUPS
Shrimp Rolls in general are tasty and filling, and a must in the summer, and they’re less expensive than the classic Lobster Roll – which is insanely delicious and a real treat at Casa de Crews, but shrimp rolls are a lot more accessible to make at home.
While I love a buttery, toasted bun when ordering a shrimp or lobster roll when dining out, I prefer to stuff into romaine lettuce for a cleaner option at home. Serving these shrimp rolls as lettuce cups keeps them keto and whole30 friendly as well!
I’ve partnered with Dandy® this month to celebrate the “Dog Days of Summer” – Both humans and furry friends deserve a chance to enjoy these sunny days with a snack that provides ultimate nutrition. Did you know that celery is not only a nutritious treat for hoomans, but perfect for your doggos as well?! Learn more here and enter for a chance to win a prize box of goodies for your favorite fur-babe!
what kind of shrimp to use
Traditionally, New England-Style Shrimp Rolls call to boil whole shrimp for 2-minutes in a pot of water (shrimp is pretty much the lowest maintenance protein to prepare). This is a very quick and easy step. Boiling fresh shrimp keeps the flavor as fresh and authentic as possible.
That being said, if you’d rather buy pre-cooked, chilled shrimp from your local grocery or fish market instead, that is also fine. Either way, make sure to use peeled, deveined shrimp, with the tails removed.
I suggest chopping your shrimp versus whole when serving as this will be easier to enjoy in a romaine lettuce cup.
what to serve with shrimp rolls
These lettuce cups make for the perfect summer party bite, or a light dinner on the patio. These shrimp rolls are keto, clean and whole30 as-is. But if you want that true summer vibe without traveling to New England, add a side of crunchy chips and pickles, with your favorite beer and pretend for just a minute or three that you’re on vacation.
other summer recipes to make
- cajun shrimp + sausage foil packs
- guacamole + shrimp cucumber bites
- juicy turkey burgers on the grill
shrimp roll lettuce cups
- 1 1/4 pound medium shrimp, peeled, deveined with tails removed - alternatively, you can use pre-cooked, chilled shrimp from your local grocery or fish market instead
- Kosher salt - if boiling shrimp
- 2 stalks Dandy® celery, finely chopped
- 4 scallions, thinly sliced
- 1/3 cup mayonnaise
- 1 tablespoon chopped dill - fresh or dried
- juice of 1/2 lemon - approx 1 tablespoon
- 1/2 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon pepper
- Dandy® romaine hearts - to serve
- fresh lemon wedges - to serve
- To a large pot, heat water on medium high until water comes to a rolling boil. Add salt. Cook shrimp in pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-sized pieces.
- To a large bowl, whisk to combine finely chopped celery, thinly sliced scallions, 1/3 cup mayonnaise, dill, lemon juice, and paprika; season with salt and pepper, to taste (start with 1/2 tsp of each and adjust to taste, if needed). Add chopped shrimp and gently fold to combine.
- To serve: scoop prepared shrimp salad into a romaine lettuce leaf and serve immediately.
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