Shrimp and Lentil Lettuce Wraps
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Shrimp and Lentil Lettuce Wraps
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This is a fun twist on lettuce wraps that will impress your family for sure! These Shrimp and Lentil Lettuce Wraps could easily be a weeknight meal.
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Ingredients
- 1/2 cup green lentils dried
- 1 tablespoon olive oil or coconut oil
- 4 green onions chopped (white and green parts)
- 1 pound Shrimp peeled and deveined
- 2 tablespoons ginger fresh, peeled and minced
- 1/8 teaspoon cayenne pepper red
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup cilantro fresh
- cups bibb lettuce for serving
Instructions
- Combine the lentils with 1 1/2 cups water in a saucepan over high heat. Once it boils, turn down to a simmer and cook uncovered until the water is almost all the way evaporated and the lentils are tender, about 20 - 30 minutes.
- Heat the oil in a large skillet or wok over medium heat. Sauté the green onions until they soften, about 2 - 3 minutes.
- Add the shrimp, lentils, ginger, and red pepper to the pan. Cook while stirring until the shrimp is pink and cooked all the way through, about 4 - 5 minutes.
- Stir in the soy sauce and sesame oil and let cook down for a minute or two. Sprinkle on the cilantro, spoon into lettuce cups, and serve.
Notes
- Gluten-free when using gluten-free soy sauce. 2. We recommend organic ingredients when feasible.
- Nutrition Facts Shrimp and Lentil Lettuce Wraps Amount Per Serving Calories 239 Calories from Fat 45 % Daily Value* Fat 5g8%Saturated Fat 1g6%Cholesterol 286mg95%Sodium 1639mg71%Potassium 382mg11%Carbohydrates 16g5%Fiber 7g29%Sugar 1g1%Protein 31g62% Vitamin A 215IU4%Vitamin C 8.2mg10%Calcium 188mg19%Iron 4.6mg26% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 239
- Calories from Fat 45
- % Daily Value*
- Fat 5g
- 8%
- Saturated Fat 1g
- 6%
- Cholesterol 286mg
- 95%
- Sodium 1639mg
- 71%
- Potassium 382mg
- 11%
- Carbohydrates 16g
- 5%
- Fiber 7g
- 29%
- Sugar 1g
- 1%
- Protein 31g
- 62%
- Vitamin A 215IU
- 4%
- Vitamin C 8.2mg
- 10%
- Calcium 188mg
- 19%
- Iron 4.6mg
- 26%
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