Test Kitchen

Gluten Free Shrimp Salad Wraps

Gluten Free. When it first became a fad I bucked the trend and said that it was really not my thing to figure out all these food fads. This one stayed around for a while and I realized that there should be at least one option, especially at a buffet party, that is gluten free. Frankly, I was feeling a big guilty when there would be some people saying they were totally fine not eating anything at a party except for there gluten free crackers they had in their car.

I often make a gluten free version of our own butter poached mini shrimp rolls but completely change the sauce so it has a kick to it as you are serving it with lettuce not a tasty butter grilled bread.

Makes roughly 6-10 wraps


  • 1 pound of fresh peeled and deveined shrimp, tails off too
  • 1 batch of our northeast vinaigrette
  • 1/2 cup of mayonnaise
  • 1/4 cup of sour cream
  • 2 tablespoons of brandy
  • 2-3 dashes of Sriracha
  • 1/4 cup celery, chopped
  • 1/4 cup red onion, chopped finely
  • 2 tablespoons chopped chives
  • 2 tablespoons either tarragon or basil, chopped
  • 1/2 cup good feta cheese, crumbled (optional)
  • Kosher salt and freshly ground pepper to taste
  • Baby romaine lettuce leaves

Making It

  • Turn your oven to 350 degrees, put theshrimp on a baking sheet and toss with olive oil, salt and pepper. Bake for 5(ish) minutes until just pink and cooked through. Remove and immediately, rough chop the shrimp and toss with the vinaigrette and refreidgerate for two hours
  • Whisk together in a bowl the mayonnaise, sour cream, brandy, sriracha and refrigerate along side the shrimp
  • Drain the dressing from the shrimp and toss with the mayonnaise mix and add the other ingredients, serve with romaine lettuce (I let people spoon the shrimp on the lettuce as if you do in advance the lettuce will lose it crispness)

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