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.
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.