Cool fresh lettuce leaves make a great wrapping for grilled shrimp and cilantro-flecked rice in these Sriracha lime shrimp lettuce wraps.

Include the fresh vegetable toppings to add crunch, and a drizzle of Sriracha Mayo for heat.


Sriracha-lime shrimp lettuce wraps recipe

1 tablespoon oil
1 teaspoon McCormick Gourmet Sriracha Seasoning
1 pound large shrimp, peeled and deveined
1 cup jasmine rice
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon sugar
8 Bibb lettuce leaves


Mix oil and seasoning in large bowl. Add shrimp; toss to coat well. Refrigerate 15 minutes.

Meanwhile, cook rice as directed on package. Mix cilantro, lime juice and sugar. Add to rice, fluff with fork until well blended. Keep warm.

Grill shrimp over medium-high heat 2 to 3 minutes per side or just until shrimp turn pink. Spoon rice and shrimp into center of each lettuce leaf. Top with sliced cucumber, shredded carrots and thinly-sliced green onions, if desired. Fold sides of lettuce over filling and roll up to serve.

Serve lettuce wraps with Sriracha Mayo. For the Sriracha Mayonnaise, mix mayonnaise and Sriracha in small bowl until well-blended. Cover. Refrigerate until ready to serve.

Serves 4

Nutrition information (per serving)

Calories: 285; Cholesterol: 168mg; Sodium: 257mg; Protein: 21g; Total Fat: 5g; Saturated Fat: 1g; Fiber: 1g; Carbohydrate: 39g

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