This dish makes a perfect light dinner or even a quick
lunch. The lettuce wraps are great by themselves, but the peanut sauce is the
real kicker to this meal. It complements all of the ingredients well and gives
it a little bit of an Asian flavor. Feel free to substitute the shrimp with
chicken or pork; you could even leave the meat out and go meatless! Just don’t
forget the sauce J
This makes four servings of two wraps per serving.
Lettuce Wraps
8 slices of romaine lettuce1 large tomato, thinly sliced
¼ cup carrots, thinly julienned
1 avocado, thinly sliced
¼ cup leek, diced
¼ cup peas, cooked
½ pound of shrimp, peeled & deveined
½ tsp garlic, minced
1 dash lemon juice
¼ tsp red pepper flakes
1 Tbsp olive oil
Sauce
¼ cup peanut butter
1 Tbsp soy sauce (gluten-free)
¼ tsp sesame oil
½ tsp lime juice
1 Tbsp honey
1 tsp rice vinegar
½ tsp sea salt
¼ tsp garlic, minced
¼ tsp ground cayenne pepper
1/8 tsp paprika
¼ tsp cilantro, finely diced
½ tsp fresh ginger, minced
- In a large skillet, cook shrimp in olive oil. Season shrimp with garlic, lemon juice and red pepper flakes.
- While shrimp is cooking, make sauce. In a small mixing bowl, whisk together sauce ingredients until sauce is smooth.
- On a serving plate, make lettuce wraps by filling each slice of romaine with shrimp, tomatoes, carrots, avocado, leek and peas.
- Drizzle peanut sauce over each lettuce wrap and serve with additional sauce if desired.
