Shrimp Lettuce Wraps
User Reviews
5
-
Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Shrimp Lettuce Wraps
Description
This recipe features shrimp seasoned simply with kosher salt and black pepper, cooked quickly in olive oil until pink and just done. A mixture of thinly sliced scallions, chopped red bell pepper, and chopped carrots is lightly sautéed until softened but still crisp, providing texture and freshness.
The cooked shrimp is combined with the vegetables and spooned into large butter lettuce leaves, which act as light, crisp wrappers. A spicy peanut dipping sauce made from creamy peanut butter, water, sriracha, soy sauce, toasted sesame oil, fresh ginger, and garlic adds a rich, tangy, and mildly spicy element for dipping or drizzling.
The wraps serve as a light, flavorful appetizer or meal component. Fresh cilantro garnish adds aromatic brightness. The recipe is straightforward, highlighting fresh ingredients and quick cooking for easy assembly.
Ingredients
For the spicy peanut dipping sauce:
- ¼ cup peanut butter creamy
- ¼ cup water
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil toasted
- 1 teaspoon ginger grated, fresh
- 2 garlic grated, cloves
For the wraps:
- 1 pound Shrimp peeled and deveined, small or medium
- kosher salt to taste
- black pepper to taste
- 8 leaves butter lettuce
- 2 tablespoons olive oil divided
- 4 scallions ends trimmed and thinly sliced
- 1 red bell pepper chopped, medium
- ½ cup carrot chopped
- cilantro for garnish, fresh
Instructions
- Make the peanut sauce. Whisk together all ingredients, adding more water to reach desired consistency, if needed.
- Pat shrimp dry with a paper towel and season on both sides with salt and pepper. Arrange lettuce leaves on a serving platter.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add shrimp and cook until pink, 2 minutes per side. Transfer to a plate and set aside.
- In same skillet, heat remaining 1 tablespoon olive oil and add scallions, peppers, and carrots. Cook until veggies are slightly softened but still crisp, 3 minutes. Add shrimp back and cook until heated through.
- Divide shrimp and veggies between lettuce leaves. Garnish with fresh cilantro and serve with peanut sauce.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 1317mg | 55% |
| Potassium | 436mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4723IU | 94% |
| Vitamin C | 50mg | 56% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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