Name: Shrimp Crudo Lettuce Boats
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: For the Shrimp Crudo; 1 lb. raw Argentine Red Shrimp (defrosted if frozen), peeled and deveined; 1 lime, zested; 4 tablespoons lime juice; 2 tablespoons lemon juice; 2 teaspoons yuzu juice; 1 teaspoon orange zest; ¼ teaspoon fresh ground black pepper; ½ teaspoon sugar; ¼ teaspoon smoked paprika; 3 tablespoons extra virgin olive oil; 1 finely chopped shallot; 1 tablespoon minced jalapeño; ⅓ cup finely chopped fennel, brunoise; 1 tablespoon fennel fronds, chopped; 12 baby gem lettuce leaves; 1 tablespoon fresh chives, finely chopped; 1 teaspoon capers, finely chopped; 1 teaspoon extra virgin olive oil (for drizzling)

Appetizers

Shrimp Crudo Lettuce Boats

Author: Mary DiSomma

In the summer, my best appetizers are fresh and fresh—recipes where I can let the ingredients speak for themselves. These shrimp crudo endive boats are the perfect example! It’s an easy appetizer recipe that uses good-quality shrimp and a light citrus marinade. I like to serve them with tortilla chips on the side. Every bite is filled with the sweet, natural flavor of the sea. Yum!

Ingredient Tips

First things first: Crudo means “raw” in Italian. It’s a style of preparing seafood with citrus, olive oil, and seasonings—without “cooking” the shrimp. It’s fresh, sophisticated, and absolutely delicious. If you’re thinking, “That sounds like ceviche,” you’re right! It’s a similar method. Read on to learn more!

Nope! Baby gem lettuce (or Belgian endive) boats are simply rinsed and separated. Their slight bitterness and crisp texture perfectly contrast the tangy shrimp. It’s the perfect green for this summer-inspired lettuce boat recipe!

Preparation + Preservation Tips

You’re going to use a cutting technique called brunoise for this recipe. Brunoise cut means finely dicing vegetables into tiny squares (about ⅛” on all sides)—like we do with the fennel in the recipe below. It adds refined texture and flavor without overpowering the shrimp.

Think crisp, light accompaniments with flavor profiles on the milder side: Tortilla chips, crostini, or even mini corn tortillas. A dry white wine like Pinot Grigio or Sauvignon Blanc brings out the citrus notes beautifully!

Extra Tips

Sashimi is thinly sliced and very high-quality raw fish. It’s from Japanese cuisine and it’s usually served plain or with a dipping sauce. You may have tried it at your favorite sushi spot! Ceviche, from Spanish cooking, cures seafood in citrus juice, transforming its texture. Although “crudo” means “raw,” shrimp crudo is more similar to ceviche than it is to sashimi. Crudo uses light citrus and oil to preserve the shrimp’s texture and freshness. The end result is fresh seafood with a subtle, elegant flavor.

This shrimp crudo is elegant on its own, but there’s always room to make it your own! Here are a few ideas to customize the recipe depending on tastes and dietary preferences.

Add a Citrus-Infused Olive Oil Drizzle

For a luxurious finishing touch, try a drizzle of citrus-infused olive oil right before serving. It adds a layer of brightness and blends beautifully with the flavors in the marinade.

Sprinkle with Smoked Paprika for Depth

If you want to play up the smoky notes, a light sprinkle of smoked paprika can enhance the flavor without overpowering the delicacy of the shrimp.

Make It Plant-Based

Looking for a vegetarian-friendly option? You can skip the shrimp and substitute with marinated tofu cubes or diced cucumber. Use the same citrus marinade for a refreshing, crudo-style bite that’s just as beautiful and flavorful. Taste periodically to decide when you think it’s ready.

Try a Touch of Fresh Citrus Zest

A sprinkle of orange or grapefruit zest just before serving can add even more dimension to this dish. It amplifies the citrus profile and adds a pop of color to each lettuce boat.