Spice Up a Healthy Dinner with Shrimp Lettuce Wraps and a Spicy Peanut Sauce

Succulent shrimp, crispy lettuce and veggies and a spicy and sweet peanut sauce is a perfect Keto/Low Carb meal. Lettuce wraps are always a fun way to serve dinner, and they taste delicious, too. This is a meal that everyone will love!

Ingredients

Instructions

Soak the shrimp in milk for at least 30 minutes to eliminate any fishy odor or taste. Rinse and drain well.

In a bowl, combine coconut milk, peanut butter, curry paste, lime juice, Sriracha, soy sauce, sesame oil and ginger paste,.Whisk until combined. Set aside.

Place the shrimp in a resealable bag. Pour the peanut butter marinade over the shrimp and massage to coat. If you think the bag may leak, double-bag it. Allow to marinate overnight.

On the day of preparation, gather the remaining ingredients for easy assembly. Peel off lettuce leaves from the head of lettuce to form cups for the shrimp. The wraps come together quickly once the shrimp is cooked, so you want them ready to go.

Heat the coconut oil in a pan. Saute the minced garlic for no longer than 30 seconds, being careful not to burn it.

Add the shrimp and cook until no longer pink.

To assemble the wraps, place a large lettuce leaf on a plate. Add a spoonful or two of the peanut sauce into the lettuce cup.

Add a spoonful or two of the shrimp.

Top with the coleslaw, red onion, cilantro and green onion. Boom! DONE!

If you like this recipe, you may also like the following recipes:

Asian Steak Lettuce Wrap

Glazed Chicken Meatball Lettuce Wrap

Spicy Turkey Lettuce Wraps

Shrimp Lettuce Wraps with Spicy Peanut Sauce

Marinated shrimp is served in a crisp iceberg lettuce cup with a creamy peanut sauce with a kick. The list of ingredients seems long, but these come together quickly. This low carb lunch or dinner is topped with a keto slaw on top.

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Prep Time 1 day d 50 minutes mins

Cook Time 10 minutes mins

Total Time 1 day d 1 minute min

Course Main Course

Cuisine Asian

Equipment

• 1 knife
• 1 measuring cup
• Measuring spoons
• 2 medium bowl
• 1 colander
• 1 whisk
• resealable bag
• 1 skillet
• 1 Large spoon

Ingredients

  

• 1 lb. shrimp peeled, deveined and tails removed
• Milk for soaking shrimp
• 2/3 cup coconut milk
• 1/2 cup creamy peanut butter
• 3 Tbsp. lime juice
• 1/2 tsp. Thai red curry paste
• 1 Tbsp. sriracha sauce
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ginger paste
• 1 Tbsp. coconut oil
• 2 cloves garlic minced
• Salt and pepper to taste
• 2 cups coleslaw or broccoli slaw
• 1/2 red onion diced fine
• 1 large head Bibb lettuce or iceberg lettuce
• 4 green onions sliced for garnish
• 1/4 cup chopped cilantro for garnish

Instructions

 

• Soak the shrimp in milk for at least 30 minutes to eliminate any fishy odor or taste.
• Rinse and drain well.
• In a bowl, combine coconut milk, peanut butter, curry paste, lime juice, Sriracha, soy sauce, sesame oil and ginger paste.
• Whisk until combined. Set aside.
• Place the shrimp in a resealable bag.
• Pour the peanut butter marinade over the shrimp and massage to coat. If you think the bag may leak, double-bag it.
• Marinate overnight.
• Peel off lettuce leaves from the head of lettuce to form cups for the shrimp. The wraps come together quickly once the shrimp is cooked.
• Heat the coconut oil in a pan.
• Saute the minced garlic for no longer than 30 seconds, being careful not to burn it.
• Add the shrimp and cook until no longer pink.
• To assemble the wraps, place a large lettuce leaf on a plate.
• Add a spoonful or two of the peanut sauce into the lettuce cup.
• Add a spoonful or two of the shrimp.
• Top with the coleslaw, red onion, cilantro and green onion.

Keyword Keto recipe, keto shrimp recipe, Lettuce Wrap recipe, low carb recipe, low carb shrimp recipe, marinated shrimp recipe, shrimp lettuce wraps, Shrimp recipe