Servings: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 1 lb Shrimp – chopped, deveined, and shelled
- 12 oz Cauliflower rice – frozen
- ½ cup Carrots – shredded
- 3 Scallions – chopped
- ½ tsp Sesame oil
- 1 ½ tbsp Soy sauce
- 1 tbsp Garlic – minced
- 8-10 Lettuce cups
Instructions
- Heat a heavy bottom skillet over medium heat. Add the cauliflower rice, carrot, scallions, soy sauce, sesame seed oil, and ginger, and cook for about 8 minutes or until the cauliflower rice is tender.
- Place the shrimp and cook for 5 minutes or until the shrimp is pink and opaque. Remove from heat.
- On a large platter, arrange the lettuce cups. Fill each lettuce cup evenly with the shrimp mixture.
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 165kcal
Fat: 3g
Carbohydrates: 6g
Protein: 29g
Fiber: 2g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp Lettuce Wraps
Refrigerate leftover vegetables in an airtight container. They will last about 4 days. Leftover shrimp will keep in the refrigerator for 2 to 3 days. However, I would not recommend reheating the shrimp.