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.