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High Liner Foodservice Canada
BUFFALO SHRIMP LETTUCE WRAPS
These crunchy breaded shrimp are the perfect contrast to cool crisp romaine lettuce wraps and piquant corn salsa. They are subtly spicy seasoning is a crowd pleasing and recognizable flavor profile, that remains relevant in a multitude of applications as well. Best of all, these shrimp cook up crunchy in just minutes, equally as impressive from a deep fryer or preheated oven, and since they cook perfectly from frozen you’re less likely to have waste as well.
Serves: 12 lettuce wraps
Serves: 12 lettuce wrapsPrep time: 10 minutes
Prep time: 10 minutesCook time: 5-15 minutes
Cook time: 5-15 minutes
Ingredients
Preparation
- 36 each Oven Crunch Breaded Shrimp, Buffalo Style
- 12 each Large Romaine Lettuce Leaves
- 2 cups Tomato, small diced
- 1 cup Red Onion, small diced
- 2 cups Sweet Corn Kernels
- ½ cup Cilantro, chopped
- 1/4 cup Lime Juice
- 2 tbsp. Jalapeno Pepper, seeded & minced
- ¾ cup Cotija Cheese, crumbled
- 2 tbsp. Extra Virgin Olive Oil (optional)
- Salt & Pepper to taste
- Prepare the Buffalo Shrimp according to the package instructions. Cook to an internal temperature of 145℉. Deep Fry: Preheat the fryer to 350℉ and deep fry for 2.5-3.5 minutes. Do not overload fryer. Convection Oven: Preheat oven to 425℉ and bake for 10-12 minutes, flipping over halfway through. Conventional Oven: Preheat oven to 450℉ and bake for 12-14 minutes, flipping over halfway through. To Air Fry: Set air fryer to 400℉ and cook for approximately 7 minutes.
- For the Sweet Corn Pico de Gallo. In a medium bowl combine the tomatoes, red onion, sweet corn, cilantro, lime juice, jalapeno pepper and optional olive oil. Season with salt and pepper, mix well and refrigerate if not serving immediately.
- Lay out your fresh romaine leaves and fill each with approximately ½ cup of Sweet Corn Pico. Top each lettuce wrap with three fully cooked Buffalo Shrimp and approximately 1 tbsp. of crumbled Cotija cheese.
