Servings: 4 servings
Prep time: 20 minutes
Cook time: 7 minutes
Total time: 27 minutes
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1/4 cup Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Grated ginger
- 1 clove Garlic, minced
- 1/4 teaspoon Red pepper flakes
- 1 head Butter lettuce, leaves separated
- 1/2 cup Chopped scallions
- 1/2 cup Chopped cilantro
- 1/2 cup Chopped peanuts
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Mix soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes in a small bowl.
- Add the soy sauce mixture to the skillet and cook for 1-2 minutes until heated.
- Add the cooked shrimp to the skillet with the sauce and toss to coat.
- To assemble the lettuce wraps, spoon the shrimp mixture into the center of a butter lettuce leaf. Top with chopped scallions, cilantro, and chopped peanuts.
- Roll up the lettuce leaf around the shrimp mixture and toppings, and serve.
Nutrition Facts
Calories: 269 kcal
Total Fat: 14.5g
Saturated Fat: 2.2g
Total Carbohydrate: 12.7g
Dietary Fiber: 3.3g
Sugars: 6.6g
Protein: 23.6g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition 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 Low-Carb Shrimp Lettuce Wraps
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
