lettuce wraps 3

Four healthy Lettuce wrap recipes

I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make.

Four healthy Lettuce wrap recipes

And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?

Korean Steak Lettuce Cups recipe 

Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish. 

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

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Shrimp lettuce wraps

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap999

HOW TO MAKE SHRIMP LETTUCE WRAPS

Place the lightly sautéed shrimp on crisp lettuce leaves along with sticky sushi rice, chopped peanuts, and freshly torn mint for a light-as-air dinner that will have you on cloud 9.

Thai Shrimp Lettuce Wrap Recipe 28

The reason why i love this recipe is because of how easy it is to make. The first step is something every person can do cook rice. Place rice in a small saucepan or pot. Add 1 cup water and 1⁄2 teaspoon salt and bring to a boil.

Thai Shrimp Lettuce Wrap Recipe 8

Once the water is boiling reduce heat to low, cover and cook until rice is tender. it will take 15 minutes. Check every 5 minutes and stir to make sure the rice doesn’t stir. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.

The next step is to prep ingredients. Chop the ends of the shallot, halve, peel and thinly slice. Slice half of the Fresno Chile, remove stem and seeds. Make sure to cut the Chile in slim slices.

Next take a lime and Juice. A worth while investment is a Manual Citrus Press Juicer. Makes it so much easier to squeeze a lemon or a lime. I personally can not eat peanuts but if you are able just roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper and you are all prepped.

Key to this meal

To add that something special to this meal we need to make a tasty sauce. In a medium bowl, combine fish sauce, lime juice, 2 tablespoons of warm water, and 1 tablespoon sugar. Mix until the sugar is dissolve.

The final steps are sauté́ aromatics and cooking the shrimp. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile and sauté́ until shallots are softened and golden brown, about 3 minutes

Add shrimp and cook, stirring, for 1 minute. Last but not least add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm.

Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves.

Today’s quote is by Confucius. He was a Chinese teacher, editor, politician, and philosopher of the spring and autumn period of Chinese history. The philosophy of Confucius, also known as Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, and sincerity.

Thai Shrimp Lettuce Wrap Recipe Quote

Wine Pairing for Thai Shrimp Lettuce Wrap

Sangiovese

Body and Tannins: medium to full bodied, tannic

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”

Pairs Well With: soy and teriyaki sauces

Thai Shrimp Lettuce Wrap Recipe 29

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.


Recipes header
Thai Shrimp Lettuce Wrap Recipe 8

Thai Shrimp Lettuce Wrap Recipe with Mint, Sushi Rice

Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 512 kcal

Ingredients
  

Ingredients:

  • 5 oz sushi rice
  • 3 oz shallot
  • 1 Fresno chile
  • 1 lime
  • 1 oz cocktail peanuts
  • 1 romaine heart
  • 10 oz US Gulf shrimp
  • 1⁄2 oz fish sauce
  • 1⁄4 oz fresh mint
  • coarse kosher salt
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable or safflower

Instructions
 

The Recipe:

  • Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
  • Prep ingredients: Trim ends from shallot, then halve, peel and thinly slice. Thinly slice half of the Fresno chile, remove stem and seeds (save rest for own use). Juice lime. Roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper.
    Thai Shrimp Lettuce Wrap Recipe
  • Make sauce: In a medium bowl, combine fish sauce, lime juice (about 2 tablespoons), 2 tablespoons warm water, and 1 tablespoon sugar. Stir to dissolve sugar.
    Thai Shrimp Lettuce Wrap Recipe 1
  • Sauté́ aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile (or less depending on heat preference) and sauté́ until shallots are softened and golden brown, about 3 minutes
  • Cook shrimp: Add shrimp and cook, stirring, for 1 minute. Add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm and cooked through, about 1 minute more.
  • Assemble & serve: Line shallow bowls with lettuce leaves. Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves. Use lettuce leaves to scoop up filling, if desired, or eat with knife and fork. Enjoy!
    Thai Shrimp Lettuce Wrap Recipe 8

Video

Notes

Allergens Fish (1), Peanuts (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.