Thai Mini Shrimp Lettuce Wraps

Each mini wrap offers an explosion of Thai flavors that strike different parts of the palate at once. The peanut sauce is exceptional and surprisingly simple. Lettuce wraps are a low-carb and healthy idea for dinner and they always disappear quickly!

Ingredients Of Thai Mini Shrimp Lettuce Wraps

For the Lettuce Wraps

  • 1 head of Boston lettuce
  • 1 lb large shrimp peeled and deveined
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp black pepper or to taste
  • 1/2 Tbsp olive oil
  • 1 avocado sliced into strips
  • 1/2 cucumber sliced into strips
  • 1/2 small bunch of cilantro
  • 1 medium carrot cut into matchsticks

Peanut Sauce:

  • 1/2 cup Lowfat sesame ginger dressing (We use Newman’s Own Brand*)
  • 1 1/2 Tbsp creamy peanut butter room temperature

Also Read: Thai Fillet of Fish Baked in Banana Leaf

Instructions Of Thai Mini Shrimp Lettuce Wraps

  1. Rinse and dry your shrimp. Sprinkle shrimp with salt and pepper to taste. Add 1/2 tablespoon olive oil to a large hot non-stick pan.
  2. Once the oil is hot, add the shrimp and cook over medium / high heat 2 min on each side or just until cooked, then transfer to a plate.
  3. Cut your cucumber and carrot into thin matches. Cut your avocado into strips, cut the coriander springs in half.
  4. Prepare your peanut vinaigrette, combine 1/2 cup of sesame ginger dressing with 1 1/2 tsp. Tablespoon peanut butter in a mason jar or tupperware with an airtight lid.
  5. Shake well until smooth. To assemble the lettuce husks, place the cups of lettuce on a platter, add several strips of carrot and cucumber, avocado slices, 2 shrimp and a few large sprigs of coriander.
  6. Drizzle the top with the peanut sauce.