No-Cook Shrimp Salad Wraps

15 min
4 servings
$2.52/serving

Perfectly Balance Your Plate

Serve with 1 cup steamed rice.

Ingredients

340 g (1 pkg) peeled, cooked shrimp, 71–90 pieces

1 tbsp Chimichurri Sauce Mix

1 tbsp vinegar

1 tbsp water

¹⁄₂ tbsp Big Burger Sauce Mix

¹⁄₄ cup mayonnaise

1 tsp hot sauce or ketchup

1 tsp relish

1 English cucumber

1 carrot

1 tbsp olive oil

16 butter or iceberg lettuce

Preparation

Pinch off and discard shrimp tails. Coarsely chop shrimp. Set aside.
In small bowl, stir together Chimichurri Sauce Mix, vinegar, and water. Let stand 5 min.
Meanwhile, in large bowl, combine Big Burger Sauce Mix, mayonnaise, hot sauce, and relish. Add shrimp; toss to coat.
Using 4-in-1 Mandoline, julienne cucumber and carrot.
Stir oil into Chimichurri sauce.
To serve, scoop shrimp into lettuce leaves. Drizzle with Chimichurri Sauce.

Nutritional Information

Per serving: Calories 240, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 165 mg, Sodium 360 mg, Carbohydrate 7 g (Fibre 2 g, Sugars 3 g), Protein 20 g.

Tips

Go plant-based and swap shrimp for cooked and shelled edamame beans, or tofu.

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4-in-1 Mandoline