Blackstone Cajun Shrimp Lettuce Wraps
Simple, healthy, light meals on the griddle are in high demand… so this recipe for Blackstone Cajun Shrimp Lettuce Wraps might be just what you’re looking for.
A slightly spicy shrimp and pepper mixture with a homemade avocado yogurt sauce wrapped in a crisp lettuce wrap.
Need I say more?
C’mon… let me show you how it’s done!
How to make Blackstone Cajun Shrimp Lettuce Wraps
You’ll need an orange or red bell pepper and a jalapeno pepper, simply remove the seeds and slice them.
Use your favorite Cajun or Blackened seasoning, I also used my Blackstone Cajun seasoning blend in addition to this one.
A pound of shrimp (of course) and minced garlic (or you can use garlic paste).
And the sauce ingredients…. Greek yogurt, avocado, and lime!
Preheat your griddle to medium and add some cooking oil of choice along with the sliced peppers.
Cook the peppers by themselves for 4 to 5 minutes, mixing with spatulas a few times.
Then add the shrimp, garlic, and Cajun seasoning.
Another 3 to 4 minutes on the Blackstone and you can remove this.
Set it aside to cool slightly.
The sauce is very simple, healthy, and tasty.
Put a container of plain Greek yogurt into a food processor or blender.
Then add a small avocado, lime juice, kosher salt, and pepper.
Blend until smooth.
Finally, assemble the lettuce wraps by adding the shrimp and peppers to separated Boston lettuce leaves.
Top Blackstone Cajun Shrimp Lettuce Wraps with the avocado yogurt sauce and enjoy 🙂
Optional toppings are cheese, cilantro, hot sauce, and more lime wedges.
If you like Blackstone Cajun Shrimp Lettuce Wraps, you might also like these griddle recipes…
Blackstone Tequila Lime Shrimp Bowls
And Blackstone Peanut Chicken Lettuce Wraps
Blackstone Cajun Chicken and Peppers
Blackstone Summer Shrimp Kabobs
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Blackstone Cajun Shrimp Lettuce Wraps
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 red or orange bell pepper seeds removed and sliced
- 1 to 2 jalapeno peppers (depending on size) seeds removed and sliced
- 1 tablespoon garlic paste (or 4 cloves minced garlic)
- 2 teaspoons Cajun seasoning
- 1 pound jumbo shrimp peeled and deveined
- 1 (5.3-ounce) container plain Greek yogurt
- 1 small avocado seed removed, scooped out of skin
- 1 tablespoon lime juice
- kosher salt, pepper
- 1 head Boston lettuce separated into lettuce wraps
- Optional: cheese, cilantro, hot sauce, lime wedges
Instructions
- Preheat griddle to medium. Add cooking oil of choice and sliced peppers, cook 4 to 5 minutes, mixing with spatulas.
- Add garlic, Cajun seasoning, and shrimp. Cook 3 to 4 more minutes, mixing a few times. Remove from griddle.
- While this mixture cools slightly, you can make the sauce. Put the yogurt, avocado, lime juice, kosher salt, and pepper into a blender or food processor. Blend until smooth, taste for seasoning and add more kosher salt, pepper if needed.
- To make each lettuce wrap add some shrimp, peppers, and a dollop of the avocado yogurt sauce on top. Add optional toppings such as cheese, cilantro, hot sauce, and/or lime wedges.
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