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Grilled Shrimp Lettuce Cups with Creamy Herb Sauce

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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24 shrimp (U16 size), peeled and deveined

2 tablespoons smoked paprika

1 teaspoon garlic powder

1 teaspoon ground coriander

Kosher salt and freshly cracked black pepper

Olive oil, for drizzling

8 lettuce cups

Creamy Herb Sauce, recipe follows

1/2 cup fresh cilantro leaves

1/2 cup fresh dill leaves

Creamy Herb Sauce:

3/4 cup Greek yogurt

1/4 cup fresh cilantro, chopped

1/4 cup fresh dill, chopped

1/4 cup mayonnaise

1 teaspoon chili paste

1 clove garlic, finely minced

Juice of up to 2 lemons

Kosher salt and freshly cracked black pepper


Special equipment:
eight 12-inch metal skewers
  1. Preheat a grill to medium high.
  2. Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
  3. Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
  4. Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill. 

Creamy Herb Sauce:

  1. Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.