Shrimp Lettuce Wraps: Quick, Healthy, & Flavor-Packed Low-Carb Meal
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 large head butter lettuce
- 1 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1/4 cup crushed roasted peanuts
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 tablespoons warm water
- 1/2 teaspoon sriracha
Instructions
- Thaw shrimp completely under cold running water if frozen. Pat them very dry with paper towels and set aside.
- Make the peanut dipping sauce: whisk together peanut butter, soy sauce, rice vinegar, honey, warm water, and sriracha in a small bowl until smooth. Set aside.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add minced garlic and stir for about 30 seconds until fragrant.
- Add shrimp in a single layer. Cook for 2 minutes without moving them until pink on the bottom.
- Flip each shrimp. Add soy sauce, lime juice, sesame oil, and red pepper flakes to the pan. Toss to coat and cook for 1 more minute until shrimp are pink, opaque, and loosely curled. Remove from heat.
- Separate butter lettuce into individual cup-shaped leaves and arrange on a serving plate or board.
- Spoon shrimp into each lettuce cup. Top with shredded carrots, sliced cucumber, cilantro, green onions, and crushed peanuts.
- Drizzle peanut sauce over the wraps or serve it on the side for dipping.
Notes
Dry your shrimp thoroughly before cooking — any surface moisture will cause them to steam instead of sear, and you'll lose that golden color and flavor. Pat them with paper towels right before they hit the pan.