Shrimp Lettuce Wraps

 

 Shrimp Lettuce Wraps

By Ana Frias

A delicious recipe for High Protein Shrimp Lettuce Wraps. So easy to make and ready in about 20 minutes. Say goodbye to take-out!

5 from 4 votes

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Prep Time: 10minutes mins

Cook: 10minutes mins

Total Time: 20minutes mins

 

Serves: 6 serving

 

Author: Ana Frias

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Ingredients 

• ▢3 head butter lettuce or romaine lettuce hearts
• ▢1 1/2 cups low-sodium chicken broth
• ▢6 Tablespoon hoisin sauce (This has soy, so I'll do 9T of soy free soy sauce)
• ▢3 Tablespoon low-sodium soy sauce
• ▢6 teaspoon  rice vinegar
• ▢1 1/2 teaspoon Asian sesame oil
• ▢9 teaspoons chili garlic sauce
• ▢3 Tablespoon cornstarch
• ▢6 Tablespoon canola  - divided
• ▢1/2 cupcashews- coarsely chopped (I will eliminate due to a nut allergy in the family)
• ▢36 oz raw shrimp - deveined & cut into small cubes
• ▢6 large garlic clove - minced
• ▢2 large red bell pepper - seeded and diced
• ▢9 green onions, the white and green parts - sliced
• ▢6 Tablespoons chopped cilantro
• ▢3 carrot - shredded or cut into thin strips.

Instructions

• Divide the lettuce into leaves and set aside.
• Make the sauce: In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
• In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
• Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
• In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
• Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes.
• Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.
• Spoon the shrimp mixture evenly onto lettuce leaves.