Shrimp Lettuce Wraps
Shrimp lettuce wraps are loaded with Asian inspired flavors for a special low carb lunch or light dinner.
Servings: 4
Equipment
Ingredients
- 1 pound raw shrimp peeled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon pepper or to taste
Sauce
- 2 tablespoons lime juice
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 clove garlic minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon chili paste
For serving
- 1 head Bibb lettuce
- 1 cup carrot julienne cut
- ¼ cup peanuts chopped
- 1 cup cucumber julienne cut
- 1 cup red bell pepper
- 2 stalks green onions sliced
- cilantro *optional
Instructions
- In a small bowl combine lime juice, peanut butter, water, soy sauce, minced garlic, ginger, and chili paste. Whisk together until smooth.
- Season shrimp with pepper. Heat olive oil in a skillet over medium-high heat. Add shrimp in an even layer and cook for 1-2 minutes on each side until pink and cooked through.
- Add sauce to pan, stirring to coat shrimp. Simmer for 2-3 minutes until sauce thickens.
- Divide shrimp between lettuce leaves and serve with toppings including carrot, peanuts, cucumber, red bell pepper, green onions, and optional cilantro.
Notes
- Store shrimp and other ingredients separately in the fridge for up to 4 days. Keep lettuce between paper towels.
- Reassemble wraps and serve cold or reheat the shrimp in the microwave.
Nutrition
Calories: 253kcal | Carbohydrates: 13g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 958mg | Potassium: 611mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8163IU | Vitamin C: 56mg | Calcium: 116mg | Iron: 2mg