Shrimp Lettuce Wraps

Shrimp Lettuce Wraps
Summary

If you don’t use all of the shrimp mixture in this recipe, you can also enjoy it cold on a lettuce wrap for lunch the next day.

  • Prep time
    15 min
  • Servings
    7 Servings
  • Serving size
    1 wrap
Foodie Lunch Sandwiches Lower Carb Seafood
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1 wrap
  • Amount per serving Calories 105

  • Total Fat 4g
    • Saturated Fat 0.5g
  • Cholesterol 65mg
  • Sodium 470mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 11g
  • Potassium 260mg
Foodie Lunch Sandwiches Lower Carb Seafood
Ingredients

Ingredients

  • Cooking spray
    1
  • sesame oil
    1 tsp
  • orange or red bell pepper (seeded and small dice)
    1
  • small onion (small dice)
    1
  • deveined shrimp (peeled)
    1 lbs
  • soy sauce (reduced sodium)
    1 tbsp
  • Splenda Brown Sugar blend
    1 tbsp
  • Thai-style chili garlic paste
    1 tsp
  • grated ginger
    1 tsp
  • garlic (minced)
    1 clove
  • small lime (zested and juiced)
    1
  • chicken broth (reduced sodium, fat-free)
    1/4 cups
  • peanut butter
    1 tbsp
  • fresh chives (chopped)
    1 tbsp
  • Boston lettuce leaves
    7
  • avocado (diced)
    1/2
Directions

Directions

  1. Add cooking spray and sesame oil to a medium sauté pan over medium-high heat.

  2. Add bell pepper and onion and sauté until vegetables are softened and onions are clear.

  3. Add shrimp and sauté for 2-3 minutes, or until shrimp is partially cooked through.

  4. In a small bowl, whisk together soy sauce, Splenda Brown Sugar, chili garlic paste, ginger, garlic, lime zest, lime juice, chicken broth and peanut butter. Pour over shrimp and simmer until sauce begins to thicken and shrimp is cooked through.

  5. Add chopped chives and stir.

  6. Portion 1/4 cup of shrimp mixture in a lettuce leaf cup and top with diced avocado. Repeat for remaining 6 wrap, dividing avocado evenly among the 7 wraps.

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